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Mix well. *Toss in the stir-fried vegetables, if using. Assemble the Gimmari. Cut each gim sheet into fourths. *Cut in half, and then in half again for 4 squares per sheet for a total of 12 squares. Take one piece of gim. Place the noodle mixture (a little over 1 Tbsp) on the bottom 2/3rds of the gim. Roll the gim.
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KwangcheongKim is a Korean seaweed (kim/gim) company that's been around for over 50 years, specializing in a slew of roasted seaweed products like seaweed snacks, kimjaban (seaweed flakes), and kimbap rolling kits. The company's had this collaboration with Kakao Friends since 2019, branding its signature seaweed snacks with the iconic.
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Place the seaweed pieces onto a baking sheet at 200F, to warm up, about 15 minutes. Heat a small pot of frying oil to 425F. Add 1-2 seaweed pieces to the oil and quickly agitate with a pair of chopsticks until the rice floats and puffs up (a few seconds). Remove and drain on paper towel.
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Gimmari is a popular Korean street food. It's a stuffed and fried seaweed roll often eaten as a side dish but it also makes a delicious and comforting warm snack. Nori sheets are filled with glass noodles and various shredded and chopped veggies. Then dipped in tempura and deep fried in oil.
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Cut the noodles a few times to shorten the length, but not too much. Heat oil in a skillet over medium heat. Add carrot and stir-fry until soft. Add the green onion, green chili (if using), and heat through. Add glass noodles, soy sauce, sugar, salt and pepper. Stir-fry until the noodles are seasoned and combined.
Korean Fried Seaweed Snack (Kim Bugak 김부각) Carving A Journey
Using the tongs, remove the kim bugak from the oil. Then, place it onto a paper towel to remove excess oil and drain. Continue this process until you fry all the pieces. When using 7 sheets of dried seaweed, it makes 14 pieces of kim bugak. Serve immediately with beer, soju, or cider!
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Make rice paste. Mix glutinous rice flour, kosher salt, and water in a pan with a wooden spoon until smooth. Stir the mixture over medium heat with the wooden spoon until it thickens and it starts to bubble. Keep stirring until the color of the paste becomes a little translucent. Remove from the heat and let it cool thoroughly.
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Fill a large bowl with warm water. Set aside. Lay a seaweed sheet on a clean dry surface with the shiny side down. Dip a piece of rice paper into the warm water until it's pliable, but not soggy. Shake off excess water then place the rice paper on top of the nori sheet.
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Combine sesame oil and cooking oil in a small mixing bowl. Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand. Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil.
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Batter your nori seaweed spring rolls and place them into the air fryer basket. Drizzle oil on top of your rolls or use an oil spray for an even coat. Then, air fry your rolls at about 200°C (or 390°F ) for 5 minutes, or until golden brown. Turn the kimari pieces over and air fry for another 5 minutes.
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Dip each roll into the batter with tongs or chopsticks and add them to the basket. Drizzle a few teaspoons of oil over the top. Air fry at 390°F (about 200°C) for 5 minutes. Turn the pieces over, and then air fry at the same temperature for another 5 minutes. Remove from the basket and serve.
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Add the leftover rice. Break apart any large chunks. Season the rice with soy sauce and dark soy sauce (if using, to color). Mix well until the rice is coated. Allow the rice to cook for 2-3 minutes on medium high. Add in the seaweed-sesame mix. Mix well and season to taste, if needed. Add some sesame oil, if desired.
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2. Fry the chips: Heat oil in a pan over medium-high heat. Add seaweed sheets with the rice paper side facing up. Cook for 20 to 30 seconds, flipping over with a pair of tongs when they're halfway through. Take the fried chips out of the oil and set aside on a paper towel to drain the excess oil. Sprinkle salt to finish.
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Place the dried seaweed sheet on a flat surface. Heat some water and place into a shallow and wide bowl. Then, dip a sheet of rice paper into the water and get it completely wet. Once wet, place the rice paper over the sheet of dried seaweed. Press down so that they stick together.
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5.) Drain your boiled noodles and try to take out as much moisture as possible using a paper towel (since they will be fried). 6.) Season your dried noodles with 1 tsp soy sauce and 1 1/2 tsp of black pepper. 7.) Place some noodles on top of your seaweed sheet and roll, sealing the ends with a little bit of water. 8.)
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Soak the glass noodles in a large bowl for 10 minutes to soften them, then boil for 5 minutes on medium high heat. Drain the noodles and wash with cold water, then set aside for 5 to 10 minutes to let the water drain off. Transfer the noodles into a medium-sized bowl and cut the noodles into little finger-sized pieces.
