Gimmari is a popular and tasty street dish in Korea, and I’m going to show you how to prepare it without leaving the comfort of your own house! By following this straightforward technique, you will be able to deep fried seaweed rolls to perfection in a very short amount of time. To create a meal that is both authentic and tasty, serve it with tteokbokki, which are Korean spicy rice cakes.


Table of Contents



Known as “gimmari,” seaweed rolls are a popular snack in Korea. Another possible pronunciation for it among non-native speakers is


Gimmari, also known as 김말이, is a type of dish that is prepared by combining dried seaweed, also known as gim or nori, with glass noodles, also known as dangmyeon, and optional vegetable additions, particularly carrots or garlic chives.

To prepare this delicacy, a straightforward version of japchae noodles, which are popular in Korea, are rolled up in a sheet of dried seaweed. After that, it is dipped in frying batter and submerged in vegetable oil. The dish known as gimmari is an excellent method to make use of any leftover Korean japchae that you may have.

Gimmari has a somewhat chewy texture on the inside and a crispy exterior, and it pairs exceptionally well with tteokbokki, which are kinds of rice cakes that are sweet and spicy. In all honesty, I enjoy these seaweed rolls even more than I do tteokbokki. You absolutely must give this dish a shot if you are a fan of tteokbokki. You won’t be sorry you did!!

Gimmari can frequently be found in a retail establishment that specialises in tteokbokki, as well as in a mini-van or cart that sells Korean street cuisine.


I would like to share with you some helpful hints that will assist you in successfully preparing gimmari.

If the glass noodles are excessively wet, they will cause the dried seaweed to get mushy. Therefore, it is imperative that you drain them completely. After draining them for a sufficient amount of time, they will become sticky and have a glue-like consistency. However, this is not a problem because we will be cutting them into little pieces before we combine them with the seasoning.
In the event that your seaweed rolls become disassembled, it is always a good idea to guarantee that you have more dried seaweed sheets on hand. This may occur if the seaweed rolls are allowed to be exposed to air for an excessive amount of time prior to being deep fried. Thus, make sure you have some additional seaweed on hand in case you end up needing to fix some of them. Additionally, in order to prevent this from occurring, you should make an effort to shorten the amount of time that passes between rolling and frying them.

This is more of a concept for a home cook who tends to be extremely lazy and simply wants to taste gimmari without having to put in a lot of effort. As an additional option, you can get frozen gimmari at your neighbourhood Korean grocery store or from Costco. They are simple to reheat; I use my air fryer for this purpose, and doing so is also an excellent method for maintaining the crispiness of the dish.


Gimmari is wonderful whether eaten plain, with soy dipping sauce, or mixed with tteokbokki sauce. Personally, I favour the latter choice since the combination of deep-fried seaweed with tteokbokki sauce is quite flavorful and delightful.




In the event that you have a need for Korean street food, you just must give these mouthwatering Korean recipes a go.


  • Tteokbokki (Spicy Rice Cakes)
  • Korean Fish Cake Soup
  • Korean Popcorn Chicken
  • Korean Corn Dog
  • Bungeoppang (Korean Fish Shaped Pastry)

If you want more ideas, check out my Korean street food list!



  • 3 dried seaweed sheets, cut in halves (longways)
  • 115g / 4 ounces  Korean glass noodles
  • (optional) 45g / 1.5 ounces carrots, finely diced
  • (optional) 10g / 0.35 ounces garlic chives, finely chopped
  • Some vegetable oil for deep frying (I used canola oil.)


  • 1 Tbsp soy sauce, regular (I used kikkoman brand.)
  • 1 tsp fine sea salt
  • 1/4 tsp sesame oil
  • A few sprinkles ground black pepper


  • 1 cup potato starch (or cornstarch)
  • 3/4 cup water
  • 1 Tbsp cooking oil
  • 1 egg white


1.The glass noodles should be soaked in a big dish for ten minutes in order to soften them. After that, they should be boiled for five minutes over medium-high heat. After allowing the water to run off the noodles, drain them and wash them with cold water. After that, leave them aside for five to ten minutes. After transferring the noodles to a bowl of medium size, chop the noodles into pieces that are about the size of a typical finger. Put aside for later.

2.In order to make the batter for frying, prepare a bowl of medium size and add the potato starch and water to it. The starch should be carefully flattened with a spatula once these components have been added to the mixture. It is essential that you refrain from mixing or whisking something at this time. Instead, you should leave it on the kitchen bench while you prepare the other components of the ingredient list. Because of this, the water and starch will be able to separate, which will take around ten to twenty minutes.

3.Immediately after the starch and water have been separated, the water should be discarded (the final portion of the water contains a small amount of starch, but it is acceptable to throw it away). Take the egg whites and combine them with the cooking oil. Combine the starch sediment. In order to achieve a smooth texture, thoroughly combine the ingredients. Since the mixture will initially be stiff, you may need to use a fork or another similar instrument to mix it. Put it to the side.

4.Put the ingredients for the sauce into a small bowl and thoroughly combine them. Begin by placing the carrots, garlic chives, and sauce into the bowl containing the noodles (from step 1). Use your hands to thoroughly combine them.

5.Cut the sheet of seaweed in half before beginning to make rolls out of it. After that, spread a tiny bit of the glass noodle and vegetable combination over the sheet of seaweed, making sure that it covers approximately two-thirds of the sheet. The seaweed should then be rolled up. It may be necessary to apply some water to the surface of the seaweed in order to secure it in place. Put aside for later. Repeat this procedure with the other components of the recipe.

6. Cut the rolled seaweed with the scissors into 3 even sized pieces.

7.Bring a substantial amount of oil to a boil in a deep wok or fryer so that it may be used for cooking. When it hits 175 degrees Celsius, which is equivalent to 350 degrees Fahrenheit, the oil is ready to be used. If all goes according to plan, the oil should reach this temperature in about five minutes. It is important to give the batter from step 3 a thorough stir before using it. The seaweed rolls should then be coated in the batter bowl in a sequential manner, and then the seaweed rolls that have been battered should be placed in a fryer. Fry them for one to two minutes, or until they are completely done.

8.When you are frying, be sure that the fryer is not overfull of food because this will make it more difficult to watch the cooking process. Additionally, batter-coated seaweed rolls have a tendency to stick to the hot oil as they float around in the oil, so it is important to carefully separate them using a pair of chopsticks designed for deep frying. Take the seaweed rolls that have been cooked out of the pan and place them on a kitchen paper towel so that any leftover oil can be absorbed. The process should be repeated until all of the seaweed rolls have been fried.



1. **What is Gimmari?**
– Gimmari is a popular Korean street food made by wrapping glass noodles, vegetables, and sometimes meat in dried seaweed sheets, then deep-frying until crispy.

2. **What are the key ingredients in Gimmari?**
– The main ingredients in Gimmari typically include dried seaweed (gim), glass noodles (dangmyeon), carrots, onions, green onions, ground meat (optional), and seasonings such as salt, pepper, and sesame oil.

3. **How is Gimmari traditionally prepared?**
– Gimmari is traditionally prepared by soaking the dried seaweed sheets in water to soften them, then filling them with a mixture of cooked glass noodles, vegetables, and meat (if using). The filled seaweed sheets are rolled up, secured with a bit of water or flour paste, and deep-fried until golden and crispy.

4. **What dipping sauce is typically served with Gimmari?**
– Gimmari is commonly served with a dipping sauce made from soy sauce, rice vinegar, sugar, garlic, and sesame seeds. This dipping sauce adds a savory and tangy flavor that complements the crispy seaweed rolls.

5. **Can I make Gimmari without meat?**
– Yes, Gimmari can be made without meat to accommodate vegetarian or vegan diets. Simply omit the meat and increase the amount of vegetables or add other protein sources like tofu or mushrooms.

6. **Can I use other vegetables in Gimmari?**
– Yes, Gimmari can be customized with various vegetables according to personal preference. Common vegetables used include carrots, onions, green onions, cabbage, and bell peppers. Feel free to experiment with different combinations for added flavor and texture.

7. **Can I prepare Gimmari ahead of time?**
– Yes, Gimmari can be prepared ahead of time and stored in the refrigerator before frying. Once assembled, store the rolls in an airtight container with parchment paper between layers to prevent sticking. Fry them just before serving for the best texture.

8. **How do I achieve a crispy texture when frying Gimmari?**
– To achieve a crispy texture when frying Gimmari, make sure the oil is hot enough (around 350-375°F or 175-190°C) before adding the rolls. Fry them in batches to prevent overcrowding the pan, which can lower the oil temperature and result in soggy rolls.

9. **Are there any health benefits to eating Gimmari?**
– Gimmari can be a tasty snack or appetizer, but it is typically deep-fried, so it is best enjoyed in moderation. However, it does contain vegetables and seaweed, which provide essential nutrients such as fiber, vitamins, and minerals.

10. **Can I reheat leftover Gimmari?**
– Yes, leftover Gimmari can be reheated in a toaster oven or air fryer to help maintain its crispiness. Alternatively, you can reheat them in the oven at a low temperature until warmed through. Avoid microwaving, as this can make the rolls soggy.


Leave a Comment