Gimmari

Step 1: Boil 3 ½ oz dangmyeon (sweet potato glass noodles) for 6 minutes, until soft and chewy, then rinse in cold water, drain well and cut into 10 cm lengths with scissors.

Step 2: Toss the noodles with 2 ⅛ oz carrot, 1 oz garlic chives or spring onion, 1 ½ tbsp soy sauce, ½ tsp sugar, 1 tsp sesame oil and ¼ tsp black pepper.

Step 3: Lay a half sheet of 4 gim (roasted seaweed sheets) shiny side down, put an eighth of the noodles along the long edge and roll up tightly. Dab the end with water to seal. Repeat to make 8.

Step 4: Whisk 2 ⅛ oz plain flour, 1 ⅜ oz potato starch and ½ cup ice-cold water into a thin batter. Roll each gimmari in 2 tbsp plain flour, then dip it in the batter.

Step 5: Pour 4 ¼ cups vegetable oil into a deep, heavy pan or wok so it comes no more than a third of the way up the sides, and heat it to 350°F. Use a thermometer, or test with a cube of bread: it should brown in about 60 seconds. Never leave the hot oil unattended.

Step 6: Fry 3 or 4 rolls at a time for 3 minutes, turning, until the batter is pale gold and crisp. Common mistake: rolling too loosely; the noodles slip out in the oil.

Step 7: For extra crunch, fry them all again for 1 minute. Drain on kitchen paper, cut in half and serve hot with ½ cup tteokbokki sauce or gochujang dip.