Twigim Gimbap

It has seriously been a really long time since I have last posted on here, and even without posting for a while I have still managed to rise with my blog views and I am extremely thankful for all the views. I'll continue to work hard in 2013 to ensure that you too get to cook awesome food.

And with that today I'm going to be posting a simple recipe, honestly it is not difficult at all and I have no idea whether or not it has been covered by another blogger.

Anyways here goes, I'm pretty sure that this is something that is commonly found in street food stalls in korea and it is an awesome snack: twigim gimbap. It is basically just mini rolls of gimbap that has been dipped in batter and then deep fried so that it has a nice and crispy edge.

I'm going to show you how to make mini gimbap rolls today, and I will also link you to my recipe for full sized gimbap. The full sized gimbap can be cut into smaller pieces before being deep fried.

Ingredients
Kim (dried laver) cut in half
Pickled radish cut into small strips
Carrot julienned
2 eggs
2 cups of cooked rice
Optional:
Meat of some kind
Batter:
⅔ Cup Frying Mix (Batter)
½ Cup Water
¼ Cup Frying Mix (Coating)
3 Tbsp Potato Starch (or Cornstarch)
Salt

Method
1. Saute the carrots in a pan with sesame oil, salt and pepper until it is soft.
2. Beat the eggs and fry them in a pan to form a thin omelette. When cooked flip it out and then cut into thin strips similar to the size of the radish.
3. Cut both the egg and radish so that it will fit with the half sized laver.
4. Spread a bit of cooked rice on one sheet of the laver (half sized).
5. Put a bit of all the ingredients along the centre of the rice and then roll the laver to form a roll.

And there you go, mini rolls of gimbap.

However if you also want to have even smaller rolls of gimbap you can just use one filling and then roll the laver so that you form a cigar.

Or you can make normal sized gimbap and then cut it into pieces. The recipe is HERE.

To FRY:
1. Combine frying mix, cold (or ice) water, potato starch, and salt, and COLD water is the secret to getting crispy food.
2. When the gimbap is ready you can coat the gimbap in some frying mix first to help the batter adhere.
3. Dip the gimbap into the batter.
4. Make sure the oil is hot enough for frying and then deep fry the battered gimbap until it is golden brown, there is no need to wait too long because the gimbap is already cooked and you just want there to be a nice coating of crispy batter.
5. And there you have it, twigim gimbap.

I hope that you all enjoy this recipe and I will post something soon.

Until next time remember to stay happy, safe and healthy!!!!