Rice Paper Gim Bugak (Seaweed Crisps)
Making Crispy and Savory Gim Bugak with Rice Paper: A Simple Recipe
Introducing a recipe for ‘Gim Bugak’ (seaweed crisps) that you can easily make at home using rice paper, typically used for fresh spring rolls. These crisps are thin and wonderfully crispy, with a savory flavor that makes them incredibly addictive. Compared to traditional Gim Bugak, they are much easier to prepare and offer a delightful nutty taste. They are perfect as a snack with drinks or as a side dish with rice. Give this easy and delicious recipe a try!
Key Ingredients- 12 sheets of rice paper
- 6 sheets of gimbap seaweed (gim)
- Lukewarm water, as needed
Cooking Instructions
Step 1
Prepare your rice paper. Brands like ‘Mon’ or similar ones commonly used for fresh spring rolls work well. Look for thin and translucent sheets.
Step 2
Rice paper is a thin edible sheet made from rice and tapioca starch. When moistened, it becomes pliable and can be used in various dishes.
Step 3
For the Gim Bugak base, it’s best to use firm and good-quality gimbap seaweed. This type holds its shape well and prevents crumbling.
Step 4
Lay one sheet of gimbap seaweed flat on a large cutting board or work surface. Place one sheet of rice paper in the center of the seaweed. Cut the edges of another rice paper sheet into a curved shape and place it around the edges of the first rice paper, creating a layered effect as shown in the picture.
Step 5
Generously moisten the rice paper with lukewarm water. Ensure the rice paper is thoroughly soaked so it becomes soft and pliable.
Step 6
Carefully attach the moistened rice paper sheets onto the seaweed. Let them air dry at room temperature in a well-ventilated area for about half a day, or until completely dry and stiff like paper.
Step 7
Once the rice paper is completely dry and stiff, cut the layered seaweed and rice paper into bite-sized pieces (e.g., about 3-4 cm). Cutting them too small might make frying difficult.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is sufficiently hot, carefully add the cut Gim Bugak pieces and fry them lightly.
Step 9
The Gim Bugak will puff up and fry almost instantly, within about 3 seconds of hitting the hot oil. Fry until golden brown, being careful not to burn them. Over-frying can make them bitter.
