Crispy Gim Bugak (Seaweed Crisps) with Rice Paper
Super Easy Gim Bugak Recipe Using Rice Paper
Introducing a delicious Gim Bugak (Korean seaweed crisps) recipe that anyone can easily make with just rice paper and seaweed. These freshly fried, crispy seaweed snacks are a beloved treat for all ages and a perfect accompaniment to a cold beer. Whether for kids’ snacks or adult beverages, these Gim Bugak are ideal. Let’s make them now!
Ingredients- 4 sheets of Gimbap seaweed (kim)
- 8 sheets of rice paper
- Sesame seeds, a moderate amount (adjust to taste)
- 1/2 cup lukewarm water (for wetting rice paper)
- 1/2 cup cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare 4 sheets of gimbap seaweed, which will be the star of your dish. Handle the seaweed gently to prevent it from breaking.
Step 2
In a separate bowl, prepare 1/2 cup of lukewarm water. Dip the rice paper sheets one by one, wetting them until they become soft and pliable. Be careful not to soak them for too long, as they can tear.
Step 3
Now, carefully spread and attach the softened rice paper onto the seaweed sheets. If there are any gaps on the seaweed, use scissors to cut the remaining rice paper and fill in the empty spaces completely. It’s best to cover both sides of the seaweed with rice paper. Handle gently to avoid tearing.
Step 4
Before the rice paper completely dries, sprinkle sesame seeds evenly over it so they stick. The sesame seeds will add a nutty flavor and a visually appealing texture.
Step 5
The seaweed sheets with rice paper and sesame seeds attached now need to be dried. Place them in a well-ventilated area and let them dry thoroughly for at least 10 hours. Making them the night before and checking them around lunchtime the next day is ideal. Thorough drying is crucial for achieving a perfectly crispy texture when fried.
Step 6
After the drying time, check if the Gim Bugak is completely dry. If it feels firm and crispy to the touch, without any dampness, you’ve succeeded! If it still feels a bit moist, extend the drying time.
Step 7
Cut the well-dried Gim Bugak into bite-sized pieces. You can cut them into small pieces for children or into manageable sizes for enjoying with beer, according to your preference.
Step 8
Before frying, double-check that the Gim Bugak is completely dry. Ensuring they are thoroughly dry will result in crispier and more delicious fried crisps.
Step 9
Heat 1/2 cup of cooking oil in a pan over medium-low heat. Once the oil is moderately hot, carefully place the cut Gim Bugak into the oil with the rice paper side down. Fry until the rice paper side puffs up and turns golden brown, then flip and briefly fry the other side. Be careful not to over-fry, as they can burn.
Step 10
Once both sides are golden brown, they are ready! Gim Bugak is best enjoyed immediately after frying while still warm. Simple and delicious, right? Enjoy your homemade rice paper Gim Bugak!
