Air Fryer Gimmari (Crispy Seaweed Noodle Rolls)

Method

1. 1

   Frozen route, which gives the best results: arrange the frozen gimmari in a single layer with space between each roll, spray all sides generously with oil, and air fry at 380°F for 12-14 minutes, flipping at the 7-minute mark and re-spraying any pale spots. Skip to the last step.

2. 2

   From scratch — boil the dangmyeon on the stovetop in plenty of water for 6-7 minutes until fully translucent, then rinse under cold water, drain hard, and press dry in a towel. Cut the noodles into 2-inch lengths and toss with soy sauce, sesame oil, sugar, carrot, scallions, and black pepper.

3. 3

   Lay a seaweed rectangle shiny-side down, place a slim bundle of noodles along the short edge, and roll tightly into a finger-thick cigar. Seal the seam with a dab of water and set seam-side down. Repeat for all 20 rolls.

4. 4

   Whisk the ½ cup flour, cornstarch, salt, and ice water into a thin batter about the consistency of heavy cream. Dip one roll at a time, let it drip for a full 3 seconds, then press it straight into the ⅓ cup dry flour and shake off the excess — the dry dredge sets the wet batter so it cannot run off through the basket and scorch.

5. 5

   Spray the coated rolls heavily on every side until no chalky white flour remains, then air fry at 380°F for 12-14 minutes in a single layer, flipping at 7 minutes and re-spraying any dry patches. Cook in batches rather than crowding.

6. 6

   Stir the soy sauce, rice vinegar, sugar, gochugaru, and sesame seeds together and serve the gimmari hot on a wire rack with the sauce alongside, or dunked in leftover tteokbokki sauce.