Korean Spring Rolls in Seaweed (Gimmari)

Korean Spring Rolls in Seaweed (Gimmari) could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 2 servings with 723 calories, 17g of protein, and 1g of fat each. For $5.67 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this hor d'oeuvre. This recipe from My Korean Kitchen has 16 fans. This recipe is typical of Vietnamese cuisine. From preparation to the plate, this recipe takes about 30 minutes. It will be a hit at your Spring event. If you have sesame oil, white flour, ground pepper, and a few other ingredients on hand, you can make it. With a spoonacular score of 65%, this dish is solid. Similar recipes are Wheat noodles with wakame and Korean seaweed, Miyeok Guk: Korean Seaweed Soup, and How to cook: Miyeok Guk, Korean Seaweed Soup.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put some water into a pot.Boil some water. While it is boiling, thin slice the carrot, cut the garlic chives into little finger lengths.When the water starts to boil, add the glass noodles. Boil it until the noodles are cooked. – It cooks nearly instantly.Drain the water.Cut the noodles into little finger size with scissors.Put the noodles, carrots and garlic chives into a mixing bowl.Add the sauce. Mix it well with your hand or chopsticks.Sieve the flour, starch powder, and the salt.Add the water and mix it well.Cut the seaweed into halves.Put the noodle and vegetable mix onto the seaweed. Roll the seaweed. Repeat this until you use up the prepared ingredients.When you finish rolling, put the rolled seaweed into the coating batter bowl (I put 4 rolls at a time. If you put too many in, they can squash each other.)Pour some oil into the wok (for deep frying).When it starts to boil, add the battered rolled seaweed. Fry it for 2 to 3 mins.Once it’s golden crisp, take it out and put it onto a plate (on Kitchen paper towel to soak excess oil).When all the rolled seaweed is fried, re-fry them all. (It is crispier that way.)Serve it on a plate.

 

Step by step:

1. Put some water into a pot.Boil some water. While it is boiling, thin slice the carrot, cut the garlic chives into little finger lengths.When the water starts to boil, add the glass noodles. Boil it until the noodles are cooked. – It cooks nearly instantly.

2. Drain the water.

3. Cut the noodles into little finger size with scissors.

4. Put the noodles, carrots and garlic chives into a mixing bowl.

5. Add the sauce.

6. Mix it well with your hand or chopsticks.Sieve the flour, starch powder, and the salt.

7. Add the water and mix it well.

8. Cut the seaweed into halves.

9. Put the noodle and vegetable mix onto the seaweed.

10. Roll the seaweed. Repeat this until you use up the prepared ingredients.When you finish rolling, put the rolled seaweed into the coating batter bowl (I put 4 rolls at a time. If you put too many in, they can squash each other.)

11. Pour some oil into the wok (for deep frying).When it starts to boil, add the battered rolled seaweed. Fry it for 2 to 3 mins.Once it’s golden crisp, take it out and put it onto a plate (on Kitchen paper towel to soak excess oil).When all the rolled seaweed is fried, re-fry them all. (It is crispier that way.)

12. Serve it on a plate.

Nutrition Information:

covered percent of daily need