Gimmari Bee Hoon
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- Yield
- 40 pieces
Ingredients
- 2 pcs Bihun Jagung URAI
- 1 tsp sesame oil
- 1/2 onion, finely minced
- 1 small carrot, roughly grated lengthwise
- 2 stalks leeks, thinly sliced
- 1/2 tsp roasted sesame
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 1 tsp honey
- Cooking oil, as needed
- Salt, to taste
- 10 sheets of nori (20 x 20 cm)
- For Coating Batter:
- 4 tbsp wheat flour
- 4 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 eggs
- 100 ml water
- For Dipping Sauce:
- 1 stalk leek, thinly sliced
- ½ tsp roasted sesame
- ½ tbsp palm sugar
- 2 tbsp soy sauce
- 1 tsp dried chilli flakes/ gochugaru
- ½ tbsp apple vinegar
Instructions
- 1. Cook Bihun Jagung URAI according to instructions on pack. Set aside and cut into smaller pieces. Add salt, sesame oil, onion, carrot, leeks, sesame, palm sugar and honey. Mix well.
- 2. Cut nori into 2 lengthwise pieces (20 x 10 cm)
- 3. Put Bihun URAI mix lengthwise within nori, roll and secure the filling, cut into 2 pieces. Set aside.
- 4. For Coating Batter:Mix wheat flour, cornstarch, baking powder and salt. Stir well.
- 5. Add eggs in the middle of the flour mix, slowly pour water and mix well.
- 6. Dip gimmari in coating batter, fry until golden brown. Lift and drain excess oil.
- 7. For Dipping Sauce: Mix all dipping sauce ingredients. Stir well and set aside.
- 8. Serve gimmari with its dipping sauce
- Ingredient : Bee Hoon
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