Crispy & Addictive Homemade Gim Bugak (Seaweed Crisps)
The Ultimate Guide to Making Delicious Gim Bugak – You’ll Be Hooked!
Experience an explosion of crispiness! These homemade Gim Bugak are so addictive, you won’t be able to stop reaching for more. They’re not just a snack; they’re a mood booster and a stress reliever, perfect for everyone from kids to adults. Discover this fantastic recipe for the best seaweed crisps you’ll ever make.
Ingredients- 12 sheets of Gim (dried seaweed, not roasted)
- 7 Tbsp glutinous rice flour
- 3 cups water
- Pinch of salt (for the glutinous rice paste)
- Sesame seeds (optional)
Cooking Instructions
Step 1
Make the Glutinous Rice Paste: The secret to perfect Gim Bugak is the glutinous rice paste! For wonderfully puffy crisps, you’ll want to make the paste a bit thicker than you might for other dishes like kimchi. In a pot, combine 7 Tbsp glutinous rice flour, 3 cups of water, and a pinch of salt. Cook over low heat, stirring constantly to prevent lumps, until the mixture becomes thick and viscous. If the paste is too watery, your Gim Bugak won’t puff up as much, so aim for a thicker consistency. (I made mine slightly thinner this time, but I plan to go for a thicker version next time!). Let the paste cool down completely.
Step 2
Apply the Paste: Once the glutinous rice paste has cooled, use a pastry brush to spread a thin, even layer over each sheet of Gim. Make sure to cover the entire surface for the best crispiness after frying.
Step 3
Fold and Apply (Optional): For an extra thick and crispy texture, you can spread the paste on half of the Gim sheet, then fold the other half over it. After folding, apply another thin layer of paste over the folded Gim. This method creates a substantial thickness, resulting in incredibly crispy bites when fried.
Step 4
Apply to Full Sheet (Optional): Alternatively, you can spread the paste over the entire Gim sheet and let it dry as is. This method yields a delicate crisp that crumbles softly. Both methods are delicious, so choose based on your preferred texture! I personally love a super-crispy texture, so I often alternate between the full-sheet method and the folded method.
Step 5
Sprinkle Sesame Seeds: Lightly sprinkle sesame seeds over the paste-coated Gim sheets. The sesame seeds add a delightful nutty flavor and aroma, making the crisps look even more appealing.
Step 6
Dehydrate: Place the Gim sheets with the paste and sesame seeds in a food dehydrator. Drying at 50°C (122°F) for about 3 hours should be sufficient for the Gim to become completely dry and crispy. If you don’t have a dehydrator, you can air-dry them in a well-ventilated area away from direct sunlight. It’s crucial that the Gim is thoroughly dry; otherwise, it won’t achieve the desired crispiness when fried.
Step 7
Check for Dryness: After 3 hours, check if the Gim is completely dry and firm. It should feel crisp and not bend or feel damp when touched.
Step 8
Cut the Gim: Once the Gim Bugak is thoroughly dried and crisp, cut it into bite-sized pieces. A standard size is to cut each full sheet into 6 pieces. If you used the folding method, cut each folded piece into about 3 sections for a good eating size. Avoid making them too large, which can be difficult to fry, or too small, which might crumble too easily.
Step 9
Fry the Bugak: Pour enough cooking oil into a pan to cover the Gim Bugak and heat it over medium heat. When the oil is hot enough that it just begins to shimmer or emit faint smoke (around 170-180°C or 340-350°F), carefully add the cut Gim Bugak. They fry very quickly, usually puffing up and turning golden in about 2 seconds! Remove them immediately to prevent burning or a bitter taste. You’ll be amazed at how quickly they puff up!
Step 10
Drain and Cool: Transfer the freshly fried Gim Bugak to a plate lined with paper towels to drain excess oil. Allow them to cool completely. The crisps become even more brittle and delicious as they cool. It’s important to remove them from the oil as soon as they puff up to avoid a burnt or bitter flavor. You can sprinkle a little salt or sugar on them at this stage if you prefer, but I find the natural savory flavor of the Gim and the fried crispness are perfect on their own. Enjoy the incredibly satisfying taste!
