I made super spicy tteokbokki the other day but also wanted some kim mari with it. It’s a seaweed roll filled with japchae, battered and deep fried. It’s usually served with tteokbokki so you can dip it into the sauce!
This is a proper street food classic which you can find at many markets or random carts parked on streets.
It’s not too hard to make kim mari, but you can get frozen ones if you prefer.
I also steamed some of the kimchi mandu I made a few weeks ago, it was a fantastic feast.
Recipe for kim mari:
80g glass noodles (dry weight)
1/2 tbs soy sauce
Half a carrot, thinly julienned
2 stalks of spring onion sliced
1 tsp of caster sugar
1 tsp sesame oil
2-3 Nori sheets cut into quarters
1/2 cup Korean tigym flour (or sub 1/4 cup potato starch plus 1/4 flour and season)
1/2 cup cold water
Boil the noodles for about 5 mins until soft but springy, there should be no bite.
Drain and rinse under cold water, drain well. Cut the noodles a couple of times with scissors. Add soy sauce, sesame oil, sugar, set aside.
Stir fry veg with a bit of oil and salt, add to the noodles and mix.
Cut nori sheets into quarter, put about 2 tablespoons worth of noodles on the sheet, distribute and roll. Seal the roll by wetting the edges with a bit of water.
Heat oil to 175C.
Mix the frying flour with water until there are no lumps.
Put rolls into the batter but make sure to shake off excess batter before putting it into the oil. Repeat and fry for about 3-5 min until golden.
Scoop out and place on some kitchen towel.
If you’re eating immediately, heat soup back to 175C and fry everything once again for about 1 min. This will make them super crispy.
Or you can leave them and fry a second time just before you serve so this is a good make ahead dish.
Serve with some tteokbokki or make a dipping sauce by combining 2 tbs of soy sauce with 1 tsp apple vinegar, a tsp of caster sugar and some chilli.