Korean Crispy Gimmari Seaweed-Glass-Noodle Rolls (About 18 Pieces)

Soak 80 g glass noodles 30 minutes, boil for five minutes, rinse under cold water and drain very well.

Cut cooked noodles shorter and mix with 40 g carrot, 30 g chives, 1/2 tsp sugar, 1 tbsp soy sauce, 1/2 tsp sesame oil, up to 1 tsp salt and 1/4 tsp pepper, adjusting salt after tasting.

Cut three gim sheets in half to make six pieces. Divide noodle filling across them, roll tightly and seal the edge with a little water.

Cut each of the six long rolls into three, making about 18 pieces.

Mix 130 g potato starch with 165 ml water, let settle undisturbed for 30 minutes, then gently pour away the clear water on top.

Stir one egg white and 1 tbsp neutral oil into the wet settled starch to make batter. Clean utensils that touch raw egg.

Fill a small deep pot with frying oil to no more than halfway up its sides. Heat to 180°C, coat rolls in batter and fry in small batches for 2–3 minutes until golden and hot inside. Never add wet pieces to hot oil.

Drain on a rack. Serve with a dip of 1 1/2 tbsp soy, 1/4 tbsp rice vinegar, one chopped scallion and 1/2 tbsp sesame seeds. The original's gochugaru unit is unclear and is omitted.

Serve warm as three snack portions; chill leftovers within two hours and reheat to 74°C. A competent adult should supervise deep-frying and watch for hot oil and steam burns.