Crispy and Savory Gim Bugak (Seaweed Crisps) Recipe
How to Make Delicious Homemade Gim Bugak (Seaweed Crisps) Seen on TV
I saw how to make Gim Bugak on a TV show and was inspired to try it myself! The combination of savory seaweed, nutty dried shrimp powder, and sesame seeds creates a delightful explosion of flavor in your mouth. It’s surprisingly simple, so why not make this healthy and delicious snack at home?
Main Ingredients
- 20 sheets of dried seaweed (gim)
- Generous amount of dried shrimp powder (ground dried shrimp)
- Generous amount of sesame seeds
- Generous amount of cooking oil
For the Sweet Rice Paste
- 3 cups glutinous rice flour
- About 800ml water
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 3 cups glutinous rice flour
- About 800ml water
- 1 teaspoon salt
- 1 tablespoon sesame oil
Cooking Instructions
Step 1
First, let’s make the sweet rice paste. In a pot, combine 3 cups of glutinous rice flour with about 800ml of water. Whisk well to dissolve any lumps, then place over medium-low heat. Stir continuously while cooking until it thickens into a smooth, paste-like consistency. Constant stirring is key to prevent lumps.
Step 2
Once the glutinous rice flour mixture is well-dissolved and has thickened to a smooth paste, turn off the heat. You don’t need to cook it for too long. While still warm, stir in 1 teaspoon of salt and 1 tablespoon of sesame oil for flavor.
Step 3
Check the consistency of the sweet rice paste. It shouldn’t be too thick or too watery. It should be slightly heavy when you scoop it with a finger. Let it cool down.
Step 4
Once the sweet rice paste has cooled sufficiently, prepare the dried seaweed (gim). It’s best to use plain, unseasoned gim as it fries up crispier. Cut each sheet of gim in half. This will make the Gim Bugak easier to handle.
Step 5
Using a spoon or a brush, spread a thin, even layer of the cooled sweet rice paste over one side of each halved gim sheet. Be gentle to avoid tearing the seaweed.
Step 6
Here’s the secret to delicious Gim Bugak – dried shrimp powder! This ingredient adds a much deeper and richer umami flavor than sesame seeds, so be sure to include it. You can make this by grinding dried shrimp in a blender or mortar. (Adjust the amount to your preference.)
Step 7
Generously sprinkle the prepared dried shrimp powder over the sweet rice paste-coated seaweed. Evenly coating the entire surface will ensure great flavor after frying.
Step 8
After sprinkling the shrimp powder, add a scattering of sesame seeds on top. This adds a lovely nutty flavor and visual appeal. Your Gim Bugak is now ready for drying. Carefully place each piece on a drying rack, making sure they don’t overlap.
Step 9
Now it’s time to dry them. Place the rack in a food dehydrator set to 50°C (122°F) and dehydrate for about 4 hours. The drying time may vary depending on your dehydrator’s performance. Periodically check the seaweed’s dryness and flip the pieces to ensure even drying.
Step 10
After about 4 hours, check if the Gim Bugak feels firm and completely dry to the touch. Properly dried Gim Bugak will result in a wonderfully crispy texture when fried.
Step 11
Finally, it’s time to fry. Pour a generous amount of cooking oil into a frying pan and heat over medium heat. Once the oil is moderately hot, carefully add the dried Gim Bugak. Fry for a very short time, about 1 to 3 seconds, just to crisp them up. Be careful not to fry at too high a temperature or for too long, as the seaweed can burn and become bitter. The key is to fry them very quickly, almost like dipping them in and out of the hot oil!
Step 12
Remove the crisped Gim Bugak from the oil and let any excess drain off. Enjoy your homemade Gim Bugak! Tasting it, I can confirm that the ones fried with plenty of dried shrimp powder are indeed incredibly delicious. They make a perfect snack with drinks or for kids!
