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Food Lifestyle

Kimmari Recipe

In all of South-East Asia exists a phenomenon; one that is enjoyed by many and is yet missed out on by the often unaware. Throughout the street-markets of Seoul, you’ll find a delicious waft weaving through the crowds from the many steaming vendor shacks selling their edibles; all of them colourful and hunger-inducing. Whether doubt held your hand or if you simply haven’t had the opportunity or the time, we’ve decided to step in.

©chosang, 01.06.19, pixabay.com

Kimmari (김말이) is one such popular street food found amid the swell, usually served alongside tteokbokki (떡볶이). This delicious nugget of street cuisine is essentially a fried seaweed roll filled with sesame noodles and chives. It’s a simple snack with a crunchy texture and a hint of sesame, and is not to be judged down until you’ve tried it. Dipping the kimmari into tteokbokki sauce is usually how it’s eaten in Korea but the world is your oyster and we encourage you to experiment with taste. This delicious street food recipe is a vegan friendly dish and can be adjusted to any preference. You can also add extra vegetables for extra flavour.

©Elizabeth Shiers, 01.06.19, inspiremekorea.com

Ingredients

Serves 4, Cooking time: 30 minutes

  • 8 dried seaweed sheets , cut into halves
  • 150g Korean glass noodles
  • 3 tablespoons of chives

For the sauce:

  • 1 Tbsp soy sauce
  • 1 tsp sea salt
  • 1/4 tsp sesame oil
  • A pinch of ground black pepper

For the batter: (Or you can buy pre-made tempura batter)

  • 1/2 cup all purpose flour, sifted
  • 1/2 cup potato starch or corn starch, sifted
  • 1/4 tsp sea salt
  • 3/4 cup water

Method

  1. Cook the noodles according to the packet instructions, usually boil them for a few minutes. Once they are cooked, cut them into small pieces using scissors.
  2. Mix the soy sauce, salt, sesame oil and pepper in a bowl to form the sauce.
  3. Add the sauce mixture to the noodles and the chives and mix everything together using your hands.
  4. Place a small amount of the noodles onto each seaweed sheet and roll them up. To seal the end put a small amount of water on the sheet so it sticks.
  5. Mix together the flour, potato starch, salt and water to make a batter (or if using pre-made tempura mixture just add water according to the packet instructions).
  6. Heat up a deep pan of oil and you’re ready to fry the rolls.
  7. Dip each roll into the batter mixture and then fry it until slightly golden.
  8. For extra crispy kimmari you can double fry each roll.
  9. Transfer to a paper towel to soak up the excess oil and then serve.

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Featured Image: ©Inspire Me Korea, 02.06.19, inspiremekorea.com

Lizzie Shiers

Writer, Visual Effects ATD and Physicist who lived in South Korea from 2016-2018

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