Gimmari Twigim is one of Korea's most iconic street food snacks. Thin sheets of dried seaweed (laver) are filled with dangmyeon (transparent glass noodles made from sweet potato starch) and vegetables such as garlic chives, then rolled up, coated in batter, and deep-fried until golden and crispy. The result is a snack that is crunchy on the outside and chewy on the inside. This particular product features a spicy seasoning for a mildly fiery kick. A staple of Korean Bunsik culture, it is traditionally enjoyed alongside Tteokbokki. While it resembles a spring roll in shape, the distinctive umami of the seaweed and the springy texture of the glass noodles set it apart entirely.

Yes, this product contains allergens that must be declared under EU Food Information Regulation 1169/2011. Please check carefully: ① Gluten — wheat flour is present in the batter coating and the blended soy sauce. ② Soybeans — used as an ingredient in the blended soy sauce. ③ Sesame — roasted sesame seeds and sesame oil are included. This product is therefore not gluten-free. Anyone with an allergy to wheat, soybeans, or sesame should avoid consumption. Additionally, the fermented alcohol present in the blended soy sauce may contain sulphites; those with sulphite sensitivity are advised to check with the manufacturer before purchasing.

The vegan and vegetarian suitability of this product has not been officially confirmed at this time. No obvious meat or dairy ingredients appear in the ingredient list, but the detailed sub-ingredients of the spicy seasoning have not been fully disclosed, making it impossible to confirm vegan or vegetarian compliance with certainty. If you follow a vegan or vegetarian diet, we recommend contacting the manufacturer (Sawongwon) directly before purchasing, or waiting until full ingredient information becomes available.

Yes, there are several ways to cook Gimmari Twigim. ① Pan/deep-fry (recommended): Heat cooking oil to 170°C and fry straight from frozen for 3–4 minutes, turning halfway, until golden brown. ② Air fryer: Cook at 180°C for 8–10 minutes, shaking the basket once halfway through. This method achieves a crispy result without added oil. ③ Oven: Preheat to 200°C and bake for 10–12 minutes. Important: Cook directly from frozen — thawing beforehand can make the batter coating soggy. Serve immediately after cooking for the best crispy texture.

This is a frozen product. Before opening: Store at −18°C or below and check the best-before date on the packaging. After thawing: Do not refreeze a product that has already been thawed, as this may pose a food safety risk. Cooked leftovers: Do not leave cooked Gimmari at room temperature for an extended period. Refrigerate and consume within 24 hours. To reheat, use an air fryer or oven to restore some of the crispiness. Microwave reheating is not recommended as it will make the batter coating soft and soggy.