Crispy Japchae Gimmari: A Popular Snack Shop Favorite at Home
Crispy Japchae Gimmari: A Popular Snack Shop Favorite at Home
How to Make Japchae Gimmari (Vegetable Gimmari), a Beloved Korean Snack Shop Staple
Hello everyone! Today, we’re making Japchae Gimmari, a must-have item at Korean snack shops. This is the final dish using the japchae I shared with you recently. It’s deliciously crispy on the outside and chewy on the inside, packed with savory japchae. While it’s simple to prepare, the frying process might have held you back. But fear not! You can also make these in an air fryer for a healthier treat. My eldest daughter raved that they’re even tastier than the ones she buys, likely because of the generous amount of japchae inside! They pair exceptionally well with spicy tteokbokki, creating a perfect culinary duo. This recipe is super easy, so give it a try!
Ingredients- 3 sheets of Gim (seaweed for kimbap)
- 2 handfuls of Japchae (cooked glass noodle dish, approx. 150-200g)
- 1 cup Frying mix (approx. 100g)
- 2/3 cup Ice-cold water (approx. 130ml)
- A few ice cubes (or sparkling water)
- Frying oil, as needed
Cooking Instructions
Step 1
First, cut the kimbap gim sheets lengthwise into 3 or 4 equal strips. This will help you create uniformly sized rolls, making them look neat and professional.
Step 2
If you have leftover japchae, gently reheat it in the microwave for about 1 minute, just enough to remove the chill and loosen it up slightly. Avoid overheating. Then, cut the japchae into 4 sections using scissors so it’s easier to wrap. Ensuring the japchae strands are not too long will make rolling much smoother.
Step 3
In a bowl, place 1 cup of frying mix. Gradually add about 2/3 cup of ice-cold water while roughly mixing with chopsticks. Don’t overmix; a slightly lumpy batter is key to a crispier coating.
Step 4
Add a few ice cubes to the batter. Keeping the batter cold helps achieve an extra crispy texture when frying. If you don’t have ice, you can substitute the water with chilled sparkling water for a lighter, crispier result.
Step 5
Now, place a portion of the prepared japchae onto a sheet of gim. Dip your finger in the frying batter and lightly brush it along the edge of the gim. Roll the gim tightly around the japchae. The batter acts like glue, sealing the roll so it doesn’t unravel during frying.
Step 6
Lightly coat the rolled gimmari with a bit more dry frying mix. This step is crucial: it helps absorb any excess moisture from the japchae, preventing splattering in the hot oil and ensuring the batter adheres better. Coat them evenly.
Step 7
Heat a generous amount of frying oil in a pot to about 170-180°C (340-350°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and rise immediately. Carefully slide the coated gimmari into the hot oil, starting from the edge to minimize splashing. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Be careful not to fry them over excessively high heat, which can burn the outside before the inside is cooked.
Step 8
Prepare a dipping sauce to enhance the flavor. A simple soy dipping sauce can be made by mixing 1 tbsp soy sauce, 1 tbsp plum extract, and 1 tbsp vinegar. Finish with 1 tsp red pepper flakes. You can also add minced garlic or sesame seeds to your preference. Gimmari is best enjoyed immediately after frying for maximum crispiness. For extra crunch if you plan to store them, you can ‘pre-fry’ them once, then fry them again briefly just before serving. Dipping them into tteokbokki sauce is an absolute delight!
