Today, I’m going to make a delicious snack using ingredients such as rice paper and dried laver. You can consider this recipe as a simple version of one of the most popular Korean street foods, GimMalI. By using rice paper, you can avoid deep- frying GimMalI, which makes it healthier and easy to cook.
Yield: 8 Pieces
Short Korean Lesson
- Baem (뱀) = Snake
- DokSuRi (독수리) = Eagle
- 8 Sheets Rice Paper
- 2 Sheets Dried Laver
- 4 oz Cellophane Noodles
- ¼ Cup Garlic Chives or Green Onions
- 2 Tbsp Carrot
- 1 Tbsp Soy Sauce
- ½ Tbsp Sugar
- ½ Tbsp Sesame Oil
Dipping Sauce Ingredients:
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- ½ tsp Vinegar
- ¼ tsp Sugar
- ¼ tsp Hot Pepper Powder (Optional)
First, we need about 4 oz of cellophane noodles, which are called DangMyeon in Korean.
Cook the noodles in boiling water for about 7 minutes on high. In this step, I suggest that you start to boil another pot of water to use for rice papers later.
Julienne the garlic chives and carrots to get ¼ cup worth of garlic chives and 2 Tbsp worth of carrot. You can use green onion or onion instead of garlic chives.
We need 2 sheets of dried kimbap laver.
Divide each sheet into 4 pieces to get a total 8 pieces. You can just rip it or use a knife.
By now, the noodles will be done cooking.
Drain out the water.
Cut the noodles with scissors several times.
When the noodles are still hot, season them with the seasoning ingredients: 1 Tbsp soy sauce, ½ Tbsp sugar, and ½ Tbsp sesame oil.
Put the veggies in the noodles
and mix everything together.
We need 8 sheets of these rice papers that you use for making Vietnamese spring rolls.
You can follow the instruction of the rice paper package for this step. This is what the directions were for my pack: Pour hot water into a wide bottomed pie dish and dip the rice paper in the water for 2-3 seconds. Be careful not to let it in the water too long, or the rice paper will become too soft.
Place the wet rice paper on a flat surface.
Put one piece of the dried laver on the top side of the rice paper.
Put enough noodle mixture on the dried laver to cover of the space.
Then, start to roll up the dried laver with the rice paper.
When you get it rolled up half way, fold the extra wrapper on the left and right side inwards.
Then finish rolling it up.
Use the same process for the rest of the pieces.
Preheat a pan with a generous amount of cooking oil and then put the pieces in it.
Fry them for about 8 to 10 minutes on medium-high. Every now and then, roll the pieces so that they will become golden brown all the way around.
Enjoy this GimMalI with some soy dipping sauce or Tteokbokki sauce. You can check my soy dipping sauce recipe in the description box below this video. Enjoy!