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  • (knife chopping)

  • (bright music)

  • - Hi, everybody!

  • Today, let's make some delicious Korean snack.

  • It's called gimmari.

  • Crispy seaweed noodle rolls.

  • Gimmari is sold in Korean grocery stores.

  • You can it find in frozen section.

  • They have a different brand names,

  • but all have a similar taste and a similar way of cooking.

  • Today, we are going to make homemade gimmari.

  • We need noodles.

  • Sweet potato starch noodles.

  • Four ounces.

  • So, 115 grams, four ounces.

  • When you cook this, it looks translucent,

  • so we call this "glass noodles."

  • (water boiling)

  • And cover.

  • I usually cook for seven minutes.

  • (timer clicking)

  • Let's rinse in cold water.

  • Just squeeze out all excess water.

  • Before seasoning, I'm going to cut them up.

  • Just grab this.

  • (scissors clicking)

  • We just cut into small pieces like this.

  • When you cut the noodles,

  • the scissors are much, much better than a knife.

  • When you use a knife, it's not easy to cut

  • because the noodles are sticky.

  • Salt, one teaspoon.

  • One teaspoon.

  • And ground black pepper.

  • (pepper grinding)

  • Half teaspoon.

  • To make it a little tasty, a little sweet,

  • I'm going to add honey.

  • Just one teaspoon or you can use also sugar.

  • Or skip it, but you use this and it's more tasty.

  • One teaspoon.

  • Just a little for color.

  • A little bit.

  • So carrot.

  • (knife chopping)

  • Roll the carrot this way.

  • Inside is the core, so we are not using.

  • (knife chopping)

  • Chop up in to small pieces.

  • I will use Asian chives, buchu.

  • Just a little bit.

  • (knife chopping)

  • All together.

  • Around 1/3 cup.

  • And mix by hand.

  • We add salt and ground black pepper.

  • It has to be seasoned evenly.

  • And I will set aside here.

  • I'm making spicy rice cake, tteokbokki,

  • here because these two dishes

  • are really, really getting along well.

  • (sauce bubbling)

  • This is an anchovy.

  • Dried anchovy pouch.

  • So to make it tasty.

  • I'm going let it open and cook.

  • Just in case you guys don't make tteokbokki,

  • you need some dipping sauce.

  • Just easy dipping sauce.

  • Vinegar, one tablespoon.

  • And soy sauce.

  • One tablespoon.

  • Then hot pepper flakes.

  • Just a half teaspoon.

  • Maybe half a green onion.

  • (knife chopping)

  • Sesame seeds, one teaspoon.

  • So let's roll these fillings with this gim.

  • Gim, I always keep in the freezer.

  • Four sheets of gim.

  • First, fold in half lengthwise.

  • We'll cut these in half.

  • So now this is eight sheets.

  • Noodles are very sticky,

  • so I'm going to use my chopsticks.

  • Put some noodles here like this.

  • Spread this.

  • And lift this edge.

  • And then just roll.

  • And then done like this.

  • When you spread this,

  • and it should be even.

  • Even so that when you roll this,

  • you can roll nice and evenly.

  • This is my anchovy pouch.

  • I already took it out.

  • We have eight rolls.

  • I'm going to cut into quarters,

  • so that we will have 32 bite-size pieces.

  • Use a wet towel.

  • So 32 pieces. (laughing)

  • I'm just heating my oil here.

  • Meanwhile, we're gotta make a batter.

  • Just the easy way.

  • Just use one egg.

  • (egg cracking)

  • And pinch of salt.

  • Potato starch, two tablespoons.

  • (spoon clanking on bowl)

  • All-purpose flour, two tablespoons.

  • Baking soda, a pinch.

  • And three tablespoons, water.

  • And mix.

  • (whisk scraping)

  • (sauce bubbling)

  • The reason I'm stirring is,

  • that otherwise this rice cake

  • is going to stick to the bottom,

  • so you need to keep stirring.

  • Meanwhile, this sauce is going to be -

  • look at that, thickened!

  • Really delicious.

  • Let's fry.

  • And now this is 350 fahrenheit.

  • I have my kitchen thermometer.

  • I use exactly.

  • And then now, medium-high heat.

  • You don't have a kitchen thermometer, don't worry.

  • Just, you can, dip in the batter,

  • and then when it's like bubbling,

  • that's the right temperature.

  • Like this, just slightly.

  • (oil bubbling)

  • If this is too high, reduce the heat to medium.

  • I fry this only one minute.

  • And next.

  • (oil bubbling)

  • And turn over.

  • So the color is a bit of light brown first.

  • Take them out.

  • (oil bubbling)

  • Just remove this.

  • We need to double-fry to make it crunchy.

  • So this is already, just one minute later,

  • looks a little soggy.

  • One more time we fry, double-fry.

  • (oil bubbling)

  • I turned down the heat to medium heat

  • because it was too high.

  • So now I want the golden brown color.

  • Then that's finished.

  • Darker color, now take it out.

  • Turn off the heat.

  • Yay, look at this. (laughing)

  • Gimmari done.

  • But these 12 guys, I'm going

  • to use in my air fryer.

  • My daughter bought this for me.

  • There are a lot of different kinds of air fryers,

  • but you can use any air fryer.

  • By the way, do you know what the air fryer is?

  • Just recently I know about this.

  • Deep frying is deep frying in oil,

  • and then we just fry this.

  • And air fryer is just through the air, hot air.

  • It just circulating..

  • When you cook this with air fryer,

  • it's still crunchy.

  • So now this is parchment paper.

  • I'll just cut a little bit.

  • (paper crinkling)

  • Like this.

  • And then just like this, I make this way.

  • Coating.

  • Drizzle some cooking oil.

  • About two teaspoon.

  • So this is 390 degrees, five minutes.

  • (fryer whirring)

  • Five minutes past.

  • Turn over.

  • And I'm going to seven minutes.

  • 390 degree again.

  • (fryer whirring)