Main ingredients 🥩
glass noodlesenoki mushroomsscallionschivesperilla leavesrice paperdried seaweedmozzarella cheesesoy saucemirinoyster saucesugarminced garlicpeppersesame oilsesame seedscooking oil
Striker Chef's Rice Paper Cheese Gimmari
Instead of flour dough, using rice paper, the outside is extremely crispy, and the inside is filled with enoki mushrooms and whole cheese, a premium gimmari fry.
🙋 Recommended for
- ⭐ Those who want a premium appetizer that is much crispier and more savory than regular gimmari
- ⭐ Those who want to transform leftover holiday japchae or side dishes into a completely different gourmet dish
Ingredients needed 🛒2 servings
- glass noodles (soaked in lukewarm water for 30 minutes) appropriate amount
- enoki mushrooms in a 1:1 ratio with glass noodles
- scallions appropriate amount
- chives appropriate amount
- perilla leaves a few leaves
- rice paper appropriate amount
- dried seaweed (unseasoned plain seaweed) appropriate amount
- whole cheese (or cheese sticks) as many as needed for rolling
- water 250ml
- soy sauce 2 tbsp
- mirin 1 tbsp
- oyster sauce 1 tbsp
- sugar 1 tbsp
- minced garlic 1 tbsp
- pepper a pinch
- sesame oil a pinch
- toasted sesame seeds a pinch
- cooking oil generous amount
Recipe 🍳
- Mix 250ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp oyster sauce, 1 tbsp sugar, and 1 tbsp minced garlic to make the glass noodle braising sauce.
- Cut scallions and chives into long strips, halve the perilla leaves, and cut the soaked glass noodles into quarters for easy rolling.
- Heat oil in a pan, stir-fry the glass noodles for 10 seconds to coat, then add the white parts of scallions and enoki mushrooms and stir-fry until wilted.
- Add the remaining scallions and chives, pour in the sauce, and stir-fry over high heat until the liquid is completely gone and the noodles are dry.
- Transfer the stir-fried japchae to a large bowl, let cool slightly, then add pepper, sesame oil, and toasted sesame seeds to taste and mix well.
- On a water-moistened rice paper, layer perilla leaf, seaweed, whole cheese, and the cooled japchae, then roll tightly like a spring roll.
- Deep-fry the rolled gimmari in oil preheated to 180°C until the outside is crispy and the cheese melts, golden brown.
- Mix the sauce ingredients for the glass noodle braising sauce.
- Stir-fry glass noodles and vegetables in a pan, then add the sauce and cook until dry.
- Transfer to a bowl, let cool, then season with pepper, sesame oil, and sesame seeds.
- On rice paper, layer perilla leaf, seaweed, cheese, and japchae, then roll tightly.
- Deep-fry in preheated oil until crispy and golden brown.
Cooking tips 💡
- If you soak the rice paper in water for too long, it becomes mushy and hard to roll tightly, so drain it while it still has a slight firmness for easier rolling.
- If you fry the rolls immediately after rolling, they may burst or unravel, so let the surface moisture dry slightly for a moment before frying.
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