Flower-Shaped Crispy Seaweed Snacks (Bugak)
Unlocking the Secret to the Once Popular Flower Bugak!
Flower bugak, a delightful snack that many who enjoy cooking know how to make! Some people still believe it’s made with sticky rice paste. ^^ I learned this recipe years ago from a chef at a hotel during my trip to China, where this bugak was served. I’ve simply added colors to that original recipe. This recipe allows you to recreate beautiful, crispy, and visually stunning snacks that are perfect for holidays, special occasions, or when entertaining guests. Impress your loved ones with these unique and flavorful treats!
Ingredients
- 2 sheets of rice paper (to be cut into approx. 3-5cm squares)
- 1 sheet of gimbap seaweed (to be cut into approx. 1.5-2cm squares)
- 4 Tbsp cooked white rice
- 1/8 tsp matcha natural food coloring
- 1/8 tsp beet natural food coloring
- 1/8 tsp gardenia natural food coloring
Cooking Instructions
Step 1
First, prepare your ingredients. Cut the rice paper into squares, approximately 3-5cm in size. Cut the gimbap seaweed into slightly smaller squares, about 1.5-2cm. Don’t worry if they aren’t perfect squares; you can cut them into circles or flower shapes to add your personal touch.
Step 2
Divide the cooked white rice into four equal portions, about one tablespoon each. Mix each portion of rice with a natural food coloring to create vibrant colors. I prepared four different colors: matcha (green), beet (red), gardenia (yellow), and plain white rice.
Step 3
Now, let’s assemble the bugak. Lightly spread a small amount of each colored rice mixture onto the cut pieces of gimbap seaweed, as shown in the picture. Then, carefully place the seaweed with the rice onto a piece of rice paper. Lightly dampen the rice paper with a bit of water to help it adhere. It might seem tricky at first, but you’ll get the hang of it quickly with practice. (This image can be more helpful than the written instructions!)
Step 4
The next crucial step is drying the assembled bugak until they are thoroughly crisp. Proper drying ensures that the rice grains become fully dehydrated, which allows the bugak to puff up nicely and achieve a wonderfully crispy texture when fried. You can air-dry them at room temperature for about 30 minutes to an hour, or use a food dehydrator for a more efficient process.
Step 5
Finally, it’s time to fry! Heat your cooking oil to a high temperature, around 180-190°C (355-375°F). Carefully drop the bugak into the hot oil, one by one. Frying them at a high temperature is key to achieving that immediate puff and crispness. If the oil is too cool, they will absorb too much oil and won’t puff up properly. Fry them quickly, similar to how you would fry glass noodles, and watch them expand! Be careful not to overcook them, as they can burn quickly.
Step 6
These beautifully crafted flower bugak make an excellent accompaniment to a cold beer, serving as the perfect snack. They are also a delightful treat for children and a satisfying snack for your partner when they feel peckish. Enjoy your time with these delicious and crispy bugak!
Step 7
If you’re making these for a special occasion, consider arranging them in a large, flower basket-like display. They are guaranteed to be a showstopper at any event or party, delighting everyone who sees them. Their unique visual appeal will capture everyone’s attention!
