When you make these, you have to make tteokbokki. Gimmari are great on their own but even better dipped in hot tteokbokki.
- 1/2 cup all purpose flour
- 1/2 cup potato starch
- 3/4 cup water
- 1/4 tsp salt
- 8 oz sweet potato starch noodles also called Japchae noodles
- 50 grams diced green onions
- 50 grams diced carrots
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice syrup/honey/or any sweetener of your choice
- seaweed sheets cut in half
- neutral frying oil
- Cook and drain the sweet potato noodles according to package. Cut them into bite sized pieces.
- Add in the soy sauce, sesame oil and rice syrup (or your sweetener of choice)
- Add in the carrots and green onions.
- Toss well.
- Combine the flour, potato starch, salt, and water.
- Mix well.
Preparing the seaweed rolls
- Cut a seaweed sheet in half.
- Place japchae on one half of the seaweed sheet. Try not to overfill the rolls.
- Brush the other half of the seaweed sheet with water.
- Roll it very tightly.
- Let the seaweed rolls sit for 5 minutes so that the moisture can help the noodles not fall out when you batter and fry it.
- Cut the seaweed rolls into fours.
- Carefully dip the rolls into batter.
- Fry over medium heat until slightly golden and crispy.