Boil the dangmyeon for 6-7 minutes until soft, then drain, rinse in cold water and cut into 10cm lengths with scissors.
Toss the noodles with the carrot, spring onion, soy sauce, sugar, sesame oil and pepper.
Lay a half sheet of nori shiny side down. Put a line of noodles along the long edge and roll it up tightly, wetting the end with a dab of water to seal. Repeat with the rest.
Cut each roll in half. Whisk the flour, half the potato starch and the iced water into a thin batter. Put the remaining potato starch in a shallow dish.
Heat 4cm of oil in a wok or pot to 170°C.
Dust each roll in potato starch, dip it in the batter and fry in batches for 2-3 minutes, turning, until crisp and pale golden. Drain on a rack.
For extra crunch, fry again at 180°C for 1 minute. Serve hot on their own or tossed in tteokbokki sauce.

About this dish

Gimmari (김말이) means "rolled in gim", the Korean word for seaweed. Seasoned dangmyeon (sweet potato glass noodles) are rolled up in nori, battered and fried, and you'll find them at every Korean snack stall, usually dunked in the red sauce of tteokbokki.

Dangmyeon are the same chewy, translucent noodles used in japchae. They are made from sweet potato starch, so they are gluten free and quite light: about 100g dry has roughly 350 calories. If you have noodles left over, use them in gun mandu filling.

Tips for the best result

Cut the noodles short before seasoning. Long noodles are hard to roll.
Keep the batter ice cold and thin for a light, crisp shell.
Double-fry if you want them to stay crunchy in tteokbokki sauce.

Substitutions

Dangmyeon: mung bean glass noodles work but are softer.
Air fryer: spray battered rolls with oil and cook at 200°C for 10-12 minutes, turning once. They will be less puffy but still crisp.

Storage

Freeze fried, cooled gimmari in a single layer, then bag them. Reheat from frozen in a 200°C oven or air fryer for 8-10 minutes.

Gimmari FAQs

What is dangmyeon?

Dangmyeon are Korean glass noodles made from sweet potato starch. They turn clear and chewy when cooked and are the noodle in japchae, gimmari and many stews.

How many calories are in dangmyeon?

Around 350 calories per 100g dry, almost all carbohydrate, with very little fat or protein. A serve in this recipe is about 40g dry noodles before batter and frying.

Where can I buy dangmyeon in Australia?

Korean and Asian grocers sell it in long grey bundles, labelled "sweet potato starch noodles" or "당면". Some Woolworths and Coles stores carry it in the Asian aisle.