Crispy and Delicious Two-Flavor Gim Mari Twigim (Seaweed Rolls)
Crispy and Delicious Two-Flavor Gim Mari Twigim (Seaweed Rolls)
The Perfect Partner for Spicy Rabokki! Gim Mari Twigim, the Best Snack for Kids
My daughter desperately wanted Gim Mari Twigim, so I made it for her! It’s not that difficult. The process of rolling the seaweed with the filling takes a little time, but once you get the hang of it, you can finish it quickly. Frying itself can be a bit cumbersome, but I felt quite accomplished once they were done! And since she also ordered spicy Rabokki to go with the Gim Mari, I quickly made that while the rolls were frying. I made it extra spicy, as requested. Even though she said it was spicy, she exclaimed, ‘This is the taste!’ and dipped the Gim Mari Twigim into the Rabokki, enjoying it immensely. Gim Mari Twigim offers a fun variety to choose from – fry them up for a delicious kids’ snack! Stay healthy today~♡
Gim Mari Twigim Ingredients- Gimbap seaweed sheets
- Glass noodles (dangmyeon) – 1 handful (approx. 50g)
- Onion – 1 medium
- Carrot – a small amount (approx. 1/4)
- Cheongyang chili peppers – 4
- Tempura flour – 1 paper cup
- Gardenia powder (optional, for color) – a tiny amount
- Vegetable oil (plenty for deep-frying)
- Rice flour or all-purpose flour – 1/2 cup (for coating the seaweed before battering)
- Water (for the batter)
Seasoning for the Gim Mari Filling- Olive oil – 1 Tbsp
- Soy sauce – 1 Tbsp
- Salt – 1/2 tsp
- Black pepper – a pinch
- Sugar – 1/2 Tbsp
- Curry powder – 1/2 tsp (adds depth of flavor)
- Chili sauce – 1 Tbsp (for extra spiciness)
- Olive oil – 1 Tbsp
- Soy sauce – 1 Tbsp
- Salt – 1/2 tsp
- Black pepper – a pinch
- Sugar – 1/2 Tbsp
- Curry powder – 1/2 tsp (adds depth of flavor)
- Chili sauce – 1 Tbsp (for extra spiciness)
Cooking Instructions
Step 1
First, prepare the vegetables for the Gim Mari filling. Wash the onion, carrot, and Cheongyang chili peppers thoroughly and julienne them finely. If you prefer less spice, you can remove the seeds from the chili peppers.
Step 2
Boil the glass noodles in boiling water for about 8-10 minutes until translucent. Rinse them under cold water and drain completely in a colander. It’s best to cook the noodles and prepare the filling right away to prevent them from becoming mushy or clumping.
Step 3
Heat 1 Tbsp of olive oil in a pan over medium heat. Add the julienned onion, carrot, and chili peppers and stir-fry until the onion becomes translucent and the carrots are slightly tender. Be careful not to overcook the vegetables until they become too soft.
Step 4
Add the stir-fried vegetables to the drained glass noodles and mix well. If the glass noodles are too long, cut them into manageable pieces (about 5-7cm) with scissors; this will make rolling them in the seaweed easier.
Step 5
In a bowl, combine the noodle and vegetable mixture with all the seasoning ingredients (1 Tbsp olive oil, 1 Tbsp soy sauce, 1/2 tsp salt, a pinch of black pepper, 1/2 Tbsp sugar, 1/2 tsp curry powder, 1 Tbsp chili sauce). Mix well by hand, ensuring the seasoning is evenly distributed.
Step 6
Place a sheet of gimbap seaweed, rough side up. Spread the seasoned noodle and vegetable mixture thinly and evenly over the seaweed, leaving about 1-2 cm border at the top edge. Apply a thin layer of rice flour (or all-purpose flour) mixed with a little water along the top edge of the seaweed; this will help seal the roll.
Step 7
Prepare the tempura batter. In a bowl, combine the tempura flour and gardenia powder (if using). Gradually add cold water while mixing until you achieve a desirable consistency – it shouldn’t be too thin or too thick, just enough to coat the filling well. A common ratio is about 2 parts flour to 1 part water, but adjust as needed.
Step 8
Gently fold in the left and right edges of the seaweed to prevent the filling from spilling out. Roll the seaweed tightly from the bottom edge upwards. Lightly dust the rolled seaweed with tempura flour or all-purpose flour to help the batter adhere, then coat it thoroughly with the prepared tempura batter. Carefully place the coated Gim Mari Twigim into vegetable oil heated to 170-180°C (338-356°F). Deep-fry until golden brown and crispy on all sides, ensuring the inside is cooked through.
Step 9
Once fried to a golden crisp, remove the Gim Mari Twigim from the oil and place them on paper towels to drain excess oil. Cut into bite-sized pieces and arrange on a serving plate for a delicious finished product! They are especially tasty when served with Rabokki or Tteokbokki.
