Holiday Ayo - Talking about food, it won't run out. Especially South Korean street food. Various modern dishes are here, one of the snacks that you must try is Gimmari.

Gimmari is a typical Korean fried food that is really a favorite to eat with tteokpokki and rapokki. Usually, these fried foods are cut into pieces and dipped in tteokpokki or rabokki seasoning.

The following are facts about Gimmari cited from IDN Times :

1. Gimmari is prepared from two main ingredients, namely dried seaweed and japchae

Basically, there are two main ingredients for gimmari. There is dried seaweed and Korean vermicelli, aka dangmyeon (Korean glass noodle), which is typical with a very chewy texture.

Dried seaweed functions to wrap dangmyeon which has previously been processed into japchae. Japchae is a dish in the form of stir-fried Korean glass noodles mixed with various vegetables and sliced beef.

2. Gimmari is fried using deep-frying technique until golden-brown and crispy

Next, the gimmari is fried until golden brown and crispy. The technique used is deep-frying (frying at high temperatures in a lot of oil).

Source : m.dreamers.id

3. Gimmari has a crunchy texture on the outside but still chewy on the inside with quite a rich taste

Gimmari has a distinctive texture of dried seaweed that is crunchy on the outside with vermicelli that still feels chewy on the inside. The taste is quite rich because the vermicelli used has been previously processed into japchae.

Gimmari turns out to be a popular street food. In fact, gimmari is also available in a frozen food version at supermarkets.

4. Gimmari is dipped in tteokbokki sauce or a mixture of soy sauce and vinegar

Investigate a calibaration, gimmari is often sold together with tteokbokki (Korean rice cake). For example, gimmari which is sold on the street.

Therefore, this snack is often dipped into tteokbokki sauce. Another variation of sauce for gimmari is a combination of soy sauce (Korean soy sauce) and vinegar.

5. Gimmari is sometimes called fake japchae

In Korea, gimmari is sometimes referred to as 'false japchae', aka gongal japchae. Because the use of japchae is very significant. In fact, generally, gimmari made at home for personal consumption uses excess japchae instead of making special japchae for gimmari.