Crispy Japchae Gimmari (Seaweed Rolls) from Leftover Ingredients
Crispy Japchae Gimmari (Seaweed Rolls) from Leftover Ingredients
Smart Tip to Use Up Leftover Holiday Food: Japchae Gimmari!
Here’s the second great tip for utilizing leftover holiday food: Japchae Gimmari! If you have leftover Japchae that’s difficult to manage, roll it in seaweed and fry it until perfectly crispy! Transform it into delicious Gimmari fritters. This recipe is a fantastic way to revive beloved holiday dishes. (Awesome!) From ‘All the Recipes in the World’ by Man-Gye Recipe.
Essential Ingredients- Leftover Japchae (fully cooled)
- Gimbap seaweed sheets (or seasoned seaweed for extra flavor)
- Tempura flour
- Water
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, cut the gimbap seaweed sheets in half. This ensures the right ratio of seaweed to filling and helps the batter adhere evenly during frying.
Step 2
Place a portion of the cooled Japchae onto one half of the seaweed sheet. Slightly moisten the edge of the seaweed with water and roll it up tightly, like making gimbap. Ensure it’s rolled firmly to prevent it from unraveling while frying. Adjust the amount of Japchae to your preference, ensuring it’s not too much to handle or too little to be flavorful.
Step 3
In a bowl, combine tempura flour with cold water. The general ratio is 1:1, but aim for a consistency that’s neither too thick nor too thin – it should drip smoothly off chopsticks. This specific consistency is key to achieving a perfectly crispy coating.
Step 4
Lightly coat the rolled Japchae with a thin layer of dry tempura flour. This helps the batter stick better and prevents the final coating from becoming too thick. Then, dip the flour-coated Japchae rolls into the tempura batter, ensuring they are fully covered. Make sure the batter coats evenly.
Step 5
Heat a generous amount of cooking oil in a pot over medium-high heat to about 170-180°C (338-356°F). Test the oil temperature by dropping a small piece of batter; it should sizzle and float immediately. Carefully place the battered Japchae rolls into the hot oil and fry for about 3-4 minutes, or until golden brown and crispy. Turn them occasionally to ensure even cooking. Once fried, remove the Gimmari and place them on a wire rack or paper towels to drain excess oil, keeping them wonderfully crisp.
