Crispy and Savory Gimbugak (Seaweed Crisps – Manmulsang Recipe)
Popularity Explosion! Make Crispy Gimbugak, Loved by Mamamoo’s Hwasa, Easily with the Manmulsang Recipe
Have you been craving the crispy Gimbugak that Mamamoo’s Hwasa enjoyed on TV recently? If so, try making it easily at home with the Manmulsang recipe! 🙂
Ingredients for Gimbugak- 10 sheets dried laver (gim) (slightly thicker than kimbap-making laver recommended)
- 1 cup glutinous rice flour (soju cup measurement)
- 3 cups water (soju cup measurement)
- 1 pinch salt
- 3 Tbsp toasted sesame seeds
- Adequate cooking oil (for frying)
Cooking Instructions
Step 1
First, let’s make the glutinous rice paste. Using a soju cup as a measure, combine 1 cup of glutinous rice flour with 3 cups of water. Whisk well with a whisk or spoon until there are no lumps. It’s important to mix it smoothly until the glutinous rice flour is fully dissolved in the water.
Step 2
Pour the mixed glutinous rice flour and water into a microwave-safe bowl and microwave for 1 minute. The glutinous rice flour will start to thicken and turn into a gel-like consistency.
Step 3
After microwaving for 1 minute, take it out, let it cool slightly, then add a pinch of salt. Stir gently with a spoon until it becomes a smooth, lump-free glutinous rice paste. The consistency should be like yogurt, flowing smoothly.
Step 4
Now, it’s time to spread the glutinous rice paste onto the laver. Dip a brush (pastry brush or similar) into the paste and spread a thin layer on one side of the dried laver sheet. Fold the laver in half, pressing to stick, then spread another thin layer of paste on top. Finally, sprinkle toasted sesame seeds generously over the top for added nutty flavor.
Step 5
Arrange the layered laver sheets on a plate and microwave for another 2 minutes. This step helps to dry out the laver, making it extra crispy. Once taken out of the microwave and slightly cooled, cut the laver into bite-sized pieces with scissors.
Step 6
Finally, it’s time to fry the Gimbugak. Heat a generous amount of cooking oil in a deep pan over medium-low heat. Once the oil is moderately hot, carefully add the cut Gimbugak pieces and fry them briefly until they turn a light golden brown on both sides. Be careful not to over-fry, as they can become too hard.
Step 7
Ta-da! The Gimbugak, easily made at home using the Manmulsang recipe, is now complete. Look how golden and wonderfully crispy they are!
Step 8
Take a bite and hear the satisfying ‘crunch!’ as the savory and slightly salty flavor fills your mouth. They are delicious as a side dish with rice or as a perfect accompaniment to a cold beer or makgeolli. Enjoy your homemade Gimbugak!
