Gimmari (Korean Fried Seaweed Rolls)

Cook glass noodles in boiling water according to the package directions. Rinse and drain the noodles. Cut the noodles a few times to shorten the length, but not too much.

Heat 1 tablespoon oil in a skillet over medium heat. Add carrot and stir-fry until soft. Add the green onion, green chili (if using), glass noodles, soy sauce, sugar, salt and pepper. Stir-fry until the noodles are seasoned and combined. Taste and adjust the seasoning according to your preference. Add more salt if needed. Let the noodles cool down for 5 minutes.

For the deep-fry batter, mix Korean frying mix (twigim-garu or tempura) with ice water in a bowl. The batter has to be thin and runny. Set aside.

Cut the seaweed sheets in half with scissors. Place the seaweed shiny face down on a working surface. Place a small amount of noodle mixture on the center. Using your finger, dab the edge of seaweed with a little bit of water (or the batter) to allow it to stick to seal.

Carefully roll up the seaweed sheet to wrap the noodles and seal the edge. The roll doesn’t have to be tight. You will have long, skinny, log-shaped rolls. Cut them into thirds and coat them lightly with potato starch.

Heat deep-frying oil in a pot or skillet over medium heat. Pick up each seaweed roll and coat it in the batter mix, dripping off extra batter back into the bowl.

Add the rolls to the hot oil and deep-fry as you turn them slowly to fry evenly until they become golden brown and crispy. Adjust the heat accordingly. It should take 1-2 minutes per side. Take the fried rolls out and place them onto a wired rack or on a paper towel to soak up the residual oil.

Serve hot as is or with a simple soy vinegar dipping sauce. Gimmari is often paired with Korean spicy rice cakes (tteokbokki)