Gim Mari (Crispy Seaweed Rolls)

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Eun Ae Emily



  • 3/4
    cup Water
  • 1/2
    cup All purpose flour
  • 1
    large Egg
  • 1
    tsp Salt
  • 1/2
    cup Potato starch

Dipping Sauce

  • 1
    Green onion
  • 1
    tbl Soy sauce
  • 1
    tbl Rice vinegar
  • 2
    tbl Soy sauce
  • 2
    tbl Sesame oil
  • 1
    tsp Black pepper
  • 1
    tsp Salt
  • 1
    tsp Sugar
  • 2
    medium sized Carrots
  • 2
    oz Asian chives
  • 5
    oz Dangmyeon (sweet potato noodles)
  • 6
    full sheets Gim (seaweed)
  • 2
    cups Vegetable oil


Mix 2 tbl Soy sauce, 2 tbl Sesame oil, 1 tsp Black pepper, 1 tsp Salt, 1 tsp Sugar together.
Wash & peel 2 medium sized Carrots. Dice into bite size pieces.
Wash and dice 2 oz Asian chives into bite size pieces.
Boil a large pot of water. Cook 5 oz Dangmyeon (sweet potato noodles) for 7 minutes. Drain. Rinse in cold water. Use kitchen scissors to cut noodles into bite size pieces.
Add dangmyeon (sweet potato noodles), carrots & chives into your sauce. Mix well.
Cut 6 full sheets Gim (seaweed). Cut in half or quarters.
Add a spoonful of filling into your seaweed. Wrap tightly. Seal with water. Repeat until you’ve made the amount desired.
To make the batter, combine 1/2 cup Potato starch, 1/2 cup All purpose flour, 1 tsp Salt, 1 large Egg, 3/4 cup Water. Mix well.
Add 2 cups Vegetable oil to a wok (or other high edged pan) and heat on high for 5 minutes.
Dip rolls into the batter. Make sure they are thoroughly coated. Reduce heat to medium before adding your rolls, cooking 2-3 minutes on each side until browned. Remove from heat and drain oil.
Let oil come back up to temp on high heat for 5 minutes before reducing back to medium heat. Add your rolls back to your oil and cook for 2-3 more minutes to achieve that extra crunch.
Serve with your favorite dipping sauce. A quick favorite of mine is: 1 tbl Soy sauce, 1 tbl Rice vinegar and 1 Green onion (sliced).
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