Gimmari and Sundae Street Plate
Recipes with Sundae
The classic Gwangjang Market combination: fried gimmari (glass noodles wrapped in seaweed and deep-fried) alongside steamed sundae slices, served on a single plate with dipping sauces. Two preparations, one plate, eaten standing.
Prep Time
20 min
Cook Time
20 min
Servings
2
Difficulty
Medium
Ingredients
- 250g steamed sundae links, sliced
- 100g dangmyeon (glass noodles), cooked and drained
- 4 sheets gim (Korean dried seaweed), cut into thirds
- Vegetable oil for deep-frying
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Pinch of black pepper
- For the dip: 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon gochugaru, 1 teaspoon sesame oil
- For the salt dip: 1 teaspoon coarse salt, 1 teaspoon gochugaru
Steps
Season the cooked glass noodles with soy sauce, sesame oil, sesame seeds, and black pepper. Toss well and let cool until handleable.
Lay a piece of gim flat. Place a small bundle of seasoned noodles (about 2 tablespoons) at one end and roll tightly into a cylinder. Seal the edge with a little water. Repeat with remaining noodles and gim.
Heat 3-4cm of vegetable oil in a deep pan to 175°C. Fry the gimmari rolls in batches for 2 to 3 minutes, turning once, until the seaweed is crisp and the rolls are golden.
Mix the soy-vinegar dip in one small bowl and the salt-chili mixture in another.
Arrange the warm sundae slices and hot gimmari on one plate. Place both dipping sauces alongside. Sundae goes with the salt-chili dip; gimmari uses the soy-vinegar.
Tips
The gimmari rolls must be tight. Loose rolls fall apart in the oil and the noodles scatter. If the gim tears when rolling, overlap two smaller pieces. Fry in small batches to keep the oil temperature stable.