Deep Fried Seaweed Spring Rolls (Gimmari)

These delicately fried rolls are so light and crispy and full of flavour. A variation on the much-loved kimbap rolls, these logs are stuffed with glass noodles instead of rice and offer a surprisingly fun, springy texture.

 

Ingredients

Makes 8 spring rolls

  • 3 eggs
  • 450g (1lb) glass noodles (sweet potato noodles), cooked according to packet instructions
  • 2 tbsp white sugar
  • 2 tbsp roasted sesame oil
  • 2 tbsp roasted sesame seeds, crushed
  • 4 tsp soy sauce
  • ½ tsp black pepper, freshly ground
  • 1 ½ tsp salt
  • ½ yellow pepper, julienned
  • ½ red pepper, julienned
  • 1 carrot, peeled and julienned
  • 50g (2oz) long french beans, trimmed and julienned
  • 100g (3 ½ oz) purple kale, stems removed and julienned
  • 4 large seaweed sheets, cut into 20 x 10cm (8 x 4in) sheets
  • Potato flour, for dusting
  • Sea salt
  • Pancake dipping sauce, to serve

BATTER

  • 40g (1 ½ oz) plain flour
  • 100g (3 ½ oz) potato starch
  • 20g (¾ oz) Korean rice flour
  • 150ml (5fl oz) vodka
  • 120ml (4fl oz) soda water, chilled
  • Vegetable oil, for frying

PANCAKE DIPPING SAUCE (Choganjang)

Method

 

  1. First, make an omelet by whisking the eggs together with a pinch of salt. Place a non-stick frying pan over a medium–low heat and drizzle with oil. Tip in the eggs, and allow to cook slowly, without stirring, to keep it flat. Cook until set, flipping once during cooking.
  2. Place the noodles in a bowl, toss with the sugar, sesame oil, sesame seeds, soy sauce, black pepper and the 1½ tsp salt. Set aside.
  3. Place a large saucepan of salted water over a high heat. Bring to the boil, and prepare an ice bath in a bowl. Blanch the yellow peppers first, immersing them in the boiling water for about 2–3 minutes until just softened. Remove with a slotted spoon and place in the ice bath, then in a colander to drain. Pat dry with kitchen paper and sprinkle lightly with salt. Repeat for the red peppers, carrot, beans and kale.
  4. Place a piece of seaweed on a flat surface, shiny side facing down. Lay a row of noodles (about 65g/2½oz) along the bottom edge, then add a row of red pepper, yellow pepper, beans, carrot and kale, taking care to pay attention to what colors are next to each other. Roll and seal by wetting the edge of the seaweed slightly and press firmly to close.
  5. Half fill a heavy-based saucepan with oil and heat to 180°c (350°f) while the oil is heating, coat each gimmari with the potato flour, gently tapping off any access.
  6. In a medium bowl, make the batter by whisking together the flours, vodka and soda. Working in batches, gently and quickly dip the gimmari into the batter and then place into the oil. Fry for about 5 minutes until crispy. Place on a cooling rack to drain. Let the oil return to 180°c (350°f) before cooking the next batch. Keep previous batches warm in a low oven.
  7. Serve immediately slicing in half, if you like, with a serrated knife, and serve with the pancake dipping sauce.

 

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@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature4 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza6 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife1 week ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
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