(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)