Spicy Gimmari Fritters with Cheongyang Pepper
Spicy Gimmari Fritters with Cheongyang Pepper
Spicy Gimmari Fritters Infused with Cheongyang Peppers
Enjoy these delicious and spicy Gimmari fritters at home that rival those from specialty shops! We’ve used a store-bought Bulgogi sauce for an extra kick of umami, and the delightful combination of crunchy vegetables, chewy glass noodles, and the mild heat of Cheongyang peppers makes them a perfect snack or appetizer. Experience the magic of Gimmari fritters – crispy on the outside and tender on the inside!
Main Ingredients- 7 sheets of Gim (dried seaweed sheets, use full sheets)
- 100g glass noodles
- 1/4 carrot
- 1/3 onion
- 2 stalks green onions
- 2 Cheongyang peppers (spicy Korean chili peppers)
- 1 cup tempura flour
Glass Noodle Seasoning- 1 Tbsp soy sauce
- 1 Tbsp store-bought Bulgogi sauce
- 1 Tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 Tbsp black pepper (or to taste)
- 1 Tbsp sugar
- 2 pinches salt
- 1 Tbsp soy sauce
- 1 Tbsp store-bought Bulgogi sauce
- 1 Tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 Tbsp black pepper (or to taste)
- 1 Tbsp sugar
- 2 pinches salt
Cooking Instructions
Step 1
First, prepare the vegetables for the Gimmari filling. Finely julienne the carrot, onion, green onions, and Cheongyang peppers. Lightly oil a heated frying pan and stir-fry the prepared vegetables until they are slightly softened but still have a bit of crunch. Be careful not to overcook, as this can release too much moisture.
Step 2
Boil the glass noodles in plenty of water until tender. Once cooked, rinse the noodles under cold water to remove excess starch, then drain them thoroughly in a colander. It’s a good idea to gently separate the noodles to prevent clumping.
Step 3
In a bowl, combine the drained glass noodles and the stir-fried vegetables. Add the soy sauce, store-bought Bulgogi sauce, oyster sauce, sesame oil, black pepper, sugar, and salt. Mix everything well to ensure the seasonings are evenly distributed throughout the filling.
Step 4
Lay a sheet of Gim flat on a rolling mat. Place a generous amount of the seasoned noodle and vegetable mixture onto about two-thirds of the Gim sheet. Tightly roll the Gim from the filling side outwards, ensuring the edge overlaps to seal. Roll firmly to prevent the Gimmari from unraveling during frying.
Step 5
Let the tightly rolled Gimmari sit at room temperature for about 20 minutes. This allows the Gim to adhere well, making the Gimmari firm and easier to handle when frying.
Step 6
Now, let’s make the tempura batter. In a bowl, combine 1 cup of tempura flour with 1 cup of water. Mix lightly until there are still some lumps; overmixing can result in a tough coating. Lightly dust the Gimmari with a bit of dry tempura flour before dipping into the batter. This helps the batter adhere better.
Step 7
Dip the flour-dusted Gimmari into the prepared tempura batter, ensuring it’s evenly coated. Gently shake off any excess batter to avoid a too-thick coating.
Step 8
Heat about 2-3 inches of cooking oil in a pot to 170°C (340°F). Carefully place the battered Gimmari into the preheated oil. Fry until golden brown and crispy on all sides, turning occasionally for even cooking.
Step 9
Once golden and crispy, remove the Gimmari from the oil and place them on a wire rack or paper towels to drain excess grease. Cut into bite-sized pieces and arrange them attractively on a plate to serve. Enjoy them while they are warm for the best texture!
