Crispy Rice Paper Gimmari (Korean Seaweed Rolls)
If there’s tteokbokki, there has to be gimmari.
Gimmari (김말이) is one of Korea’s most beloved street foods, made by wrapping seasoned glass noodles in gim before frying them until crispy. They’re almost always served alongside tteokbokki because they’re perfect for dipping into the spicy, flavorful sauce.
Instead of making traditional deep-fried gimmari, I wrapped mine with both gim and rice paper. I’ve also been loving this wrapping method lately by rolling the gim first before finishing with the rice paper. It keeps everything tightly wrapped while creating an extra crispy golden exterior.
Filled with chewy glass noodles, onions, and carrots, these crispy gimmari are incredibly satisfying whether you’re serving them with tteokbokki or enjoying them on their own.
What Is Gimmari?
Gimmari (김말이) is a popular Korean street food made by wrapping seasoned dangmyeon (당면), or sweet potato glass noodles, in gim (김) before coating the rolls in a light batter and deep frying them until golden and crispy.
They’re most commonly served alongside tteokbokki, where the crispy rolls are dipped into the spicy, flavorful sauce.
This recipe isn’t traditional. Instead of using a batter, I wrap the gim rolls in rice paper, which creates an extra crispy golden shell while helping everything stay tightly wrapped. The result is a fun twist on the classic that’s much easier to make at home with simple pan frying instead of deep frying.
What Are These Ingredients?
What Is Dangmyeon?
Dangmyeon (당면) are Korean sweet potato glass noodles made from sweet potato starch. They have a chewy, bouncy texture and are commonly used in dishes like japchae and gimmari.
What Is Gim?
Gim (김) is Korean roasted seaweed. It adds a savory umami flavor while helping hold the noodle filling together during rolling.
Why You’ll Love This Recipe
Unlike traditional gimmari, this version uses rice paper to create an even crispier exterior without deep frying.
The combination of chewy glass noodles, savory vegetables, crispy gim, and crunchy rice paper makes every bite incredibly satisfying.
Whether you’re pairing them with tteokbokki or serving them as a snack or appetizer, they’re easy to make and impossible to stop eating.
Crispy Rice Paper Gimmari (Korean Seaweed Rolls)
Ingredients
Equipment
Method
- Cook the vegetablesHeat 1 teaspoon of oil in a skillet over medium heat.Add the onions and carrots and sauté for 3–4 minutes until softened but still slightly crisp. Remove from the heat.
- Prepare the fillingCook the sweet potato glass noodles according to the package instructions. Drain well (important!).Transfer the noodles to a large mixing bowl and add the soy sauce, sesame oil, and sugar. Toss until evenly coated.Add the sautéed onions and carrots and mix well. If the noodles are very long, cut them into shorter lengths with kitchen scissors to make rolling easier.
- Assemble the gimmariFill a large shallow plate with water.Dip one rice paper wrapper into the water for just a few seconds until it's pliable but not overly soft.Lay the rice paper flat on your work surface and sprinkle a small amount of sesame seeds over it.Place half a sheet of gim across the lower third of the rice paper.Add about one-fifth of the noodle filling on top of the gim.Roll the gim tightly around the filling first, then fold in both sides of the rice paper and continue rolling until completely sealed.Repeat with the remaining ingredients.
- Pan fryHeat 2–3 tablespoons of oil in a large skillet over medium heat.Place the gimmari seam-side down in the skillet.Cook for about 2–3 minutes per side, turning occasionally, until all sides are evenly golden brown and crispy.Transfer to a wire rack or paper towel-lined plate.Serve immediately on their own or with tteokbokki for dipping.
Notes
Difficulty
Easy – A simple twist on classic gimmari that uses rice paper for an extra crispy exterior without deep frying.Storage
Refrigerator: Store leftover gimmari in an airtight container for up to 3 days. Reheating: Reheat in an air fryer or skillet until hot and crispy again. Avoid microwaving, as the rice paper will soften. Freezer: Freeze uncooked or cooked gimmari for up to 2 months. Cook frozen gimmari directly from frozen, adding a few extra minutes as needed.Tips
• Drain the glass noodles well so the filling isn’t watery. • If the noodles are very long, cut them into shorter lengths before wrapping to make rolling easier. • Don’t oversoak the rice paper. It will continue softening as you assemble the rolls. • Rolling the gim around the filling first helps everything stay tightly wrapped while creating an extra crispy exterior. • Cook over medium heat so the rice paper becomes evenly golden and crispy without burning. • Gimmari are best enjoyed fresh while they’re still hot and crispy.If you liked this, you might also like:
Spicy Green Onion Egg Glass Noodle Soup (Gyeran Dangmyeon Guk)
Cheesy Rice Paper Tteokkochi (Korean Spicy Sweet Street Food Skewers)
