Gimmari - Fried Korean Seaweed Spring Rolls

4.75 from 4 votes

Cut 1 onion into thin slices. Julienne a small piece of carrot into thin slices as well. Then finely dice 2 stalks of green onion.
Place some oil into a frying pan. Turn on medium heat. Once the oil is hot, add in the sliced carrots and onions. Season it with Salt and Black pepper. Then stir-fry it for a few minutes or until the onions turns translucent. Afterwards, turn off the heat and set it aside for later steps.

Fill a pot with water and bring it to boil on a high heat. Wait until the pot comes to a roaring boil.
Then place in a small handful of Dangmyeon noodles. Boil on high heat for 7 minutes.
After 7 minutes, drain the noodles through a strainer and give the noodles a rinse under cold water. Then shake off as much excess water as you can.
Now place the boiled noodles into a mixing bowl. Season it with Soy Sauce (1.5 Tablespoons), Sugar (½ Tablespoon) and Sesame Oil (½ Tablespoon). Stir evenly and give it a taste.
Then add in the stir-fried onions and carrots. Also add in the diced green onion. Toss everything in until it gets mixed evenly.
Now, use a pair of scissors and cut the long noodles and veggies into smaller pieces. (But don't chop too much and turn the noodles small!)

Take out a sheet of seaweed. Then place some of the filling into the center. Carefully roll it up (reference video). When you reach the edge of the sheet, dab on some water to make a seal. (Note: The seaweed sheet will turn soft from the moisture of the noodles - that's normal!)
Now, very carefully, use your scissors and cut each seaweed roll into a third.

Take out a large plate and pour-on some Tempura Mix.
Then carefully pick-up each seaweed roll by its ends and coat it in the Tempura mix. Repeat for all the pieces.
Now, time to dip in a wet batter. To make the wet batter, mix Tempura Batter (½ Cup) with Cold Water (½ Cup). Give it a thorough mix first. Then add in a few ice-cubes to keep it cold!

Take out a pot and fill it with neutral (vegetable) oil. Once the oil is hot, add-in a small drop of the wet tempura mix. If the drop sizzles and comes back-up to the surface quickly, you're ready to fry!
Take one of the battered seaweed rolls and carefully submerge in the wet tempura mix. Then very carefully, place it into the oil. Repeat for each seaweed roll. (P.s. Don't overcrowd the pot when frying - do small batches at a time)
Then take out the fried pieces and place them onto a paper towel - so it soak up any residual oil. Let it cool down for a few minutes.
Then enjoy the Gimmari... or pair it with some Spicy Tteokbokki on the side! Bon Appetit :)