Gimmari

Name: Gimmari
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Korean
Ingredients: 4 Gim seaweed, cut into rectangles; 120 g Glass noodle, dry; 120 g Frying batter, dry mix; 80 g Vegetable, finely julienned; 160 ml Water, cold; 2 tbsp Soy sauce; 2 tsp Sesame oil; 1 ½ tsp Sugar; 1 clove Garlic, minced; ½ tsp Black pepper, ground; ⅓ tsp Salt; 70 ml Vegetable oil, for frying, estimated absorbed

Gimmari · ready in 40 min · 4 servings · 413 kcal per serving · medium · 12 ingredients

Gimmari are Korean market snack rolls with springy glass noodles wrapped in gim and fried until crisp, light, and crackly.

Prep: 25 min
Cook: 15 min
Total: 40 min
Serves: 4
kcal: 413
Difficulty: medium

Korean Snacks & starters Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

4Gim seaweed, cut into rectangles
120 gGlass noodle, dry
120 gFrying batter, dry mix
80 gVegetable, finely julienned
160 mlWater, cold
2 tbspSoy sauce
2 tspSesame oil
1 ½ tspSugar
1 cloveGarlic, minced
½ tspBlack pepper, ground
⅓ tspSalt
70 mlVegetable oil, for frying, estimated absorbed

Equipment

stovetop, pot, colander, mixing bowl, knife, cutting board, tongs, thermometer, heavy pan, small bowl, whisk, wire rack

Instructions

Mise en place
Gather all ingredients, then set out a pot, colander, bowl, knife, board, tongs, thermometer, and heavy pan for smooth frying. · 5 min
What to look for: Ingredients are measured and tools are within reach
Boil noodles
Boil the glass noodles in water until flexible and springy, then drain well so the filling will not make the seaweed soggy. · 7 min
What to look for: Noodles are translucent and bend easily
Season filling
Drain the noodles again, cut them shorter, and toss with vegetable, soy sauce, sesame oil, sugar, garlic, pepper, and salt. · 6 min
What to look for: Noodles look glossy and evenly seasoned
Cut seaweed
Cut the gim seaweed into rectangles large enough to wrap a compact line of noodle filling without tearing. · 3 min
What to look for: Seaweed pieces are even and dry
Roll filling
Place a small bundle of filling on each seaweed piece, roll tightly, and press the seam with a damp fingertip to help it hold. · 8 min
What to look for: Rolls are compact with sealed edges
Mix batter
Whisk the frying batter with cold water until just smooth, keeping it loose enough to coat the rolls in a thin layer. · 3 min
What to look for: Batter runs from the whisk in a thin ribbon
Heat oil
Heat the vegetable oil in a heavy pan to 170°C / 338°F, using a narrow pan so the oil pools around the rolls. · 4 min
What to look for: A drop of batter bubbles at once without darkening
Fry rolls
Dip each roll in batter, lower into the hot oil, and fry in batches, turning until the coating is pale golden and crisp. · 6 min
What to look for: Batter is crisp, lightly golden, and blistered
Drain and serve
Drain the gimmari briefly on a rack, then serve hot while the seaweed is crisp and the noodle center is still springy. · 2 min
What to look for: Rolls are crisp and not oily on the surface

Nutrition (per serving)

kcal	413
Protein	5 g
Carbohydrates	56 g
of which sugars	3 g
Fat	19 g
of which saturated	3 g
Fibre	3 g
Sodium	939 mg

Nutri-ScoreC

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Reheat in an air fryer at 180°C / 356°F for 4 to 6 minutes until the coating crisps again.

Ingredient substitutions

Gim seaweed

Seaweed: Use plain crisp seaweed sheets with a similar thin texture.

Soy sauce

Salt: Use only enough to season because it lacks the umami of soy sauce.

Sesame oil

Vegetable oil: The filling will lose its toasted sesame aroma.

Salt

Soy sauce: Reduce other soy sauce slightly if using this substitute.