Crispy and Savory Gim Bugak (Seasoned Seaweed)
Crispy and Savory Gim Bugak (Seasoned Seaweed)
Homemade Crispy Gim Bugak Recipe using a Popular TV Show’s Method
Enjoy the delightful crunch and rich flavor of Gim Bugak, a perfect snack for any time. This recipe makes it easy to create this savory Korean seaweed treat at home.
Basic Ingredients- 10 sheets of Gim (seaweed for kimbap)
- Sesame seeds, as needed
- Cooking oil, generously
Sweet Rice Paste (for binding and crispiness)- 1 cup glutinous rice flour
- 3 cups water (using a soju cup as a measure)
- 1 pinch of salt
Optional (for sweetness)- Sugar, to taste
- 1 cup glutinous rice flour
- 3 cups water (using a soju cup as a measure)
- 1 pinch of salt
Optional (for sweetness)- Sugar, to taste
Cooking Instructions
Step 1
First, let’s prepare the sweet rice paste, which is key to crispy Gim Bugak. In a microwave-safe bowl, combine 1 cup of glutinous rice flour with 3 cups of water and whisk until smooth, ensuring no lumps. (Note: A soju cup is used as the standard measurement here.) Microwave for about 1 minute, then stir in a pinch of salt. Mix well until combined. Let it cool slightly; it’s best to use it while still warm. (Microwave cooking times may vary, so consider this a guideline.) The ratio of glutinous rice flour to water should be 1:3 for the right consistency.
Step 2
Now, it’s time to spread the sweet rice paste onto the Gim. Lay out a sheet of Gim (the kind used for kimbap) and use a brush to evenly coat one half of the Gim with a thin layer of the sweet rice paste. Be careful not to apply too much, as this can make the Gim soggy.
Step 3
Next, fold the Gim in half, over the paste-covered portion. This ensures that both sides of the Gim will be coated, leading to a crispier texture when fried.
Step 4
Spread another thin, even layer of the sweet rice paste over the folded side of the Gim. It’s important to apply the paste thinly and smoothly along the grain of the seaweed for optimal crispiness after frying.
Step 5
Sprinkle a good amount of sesame seeds over the paste to add a nutty flavor. Then, microwave the Gim for about 2-3 minutes. This helps to dry out the Gim, contributing to a crispier result.
Step 6
This is what the Gim looks like after the microwave drying step. It should appear slightly dehydrated.
Step 7
Once all 10 sheets of Gim have gone through the drying process, cut them into bite-sized pieces. Use scissors to cut the Gim into manageable portions, perhaps suitable for children or for eating in one bite. Avoid cutting them too small, as they might break apart during frying.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Carefully fry the cut Gim Bugak pieces. Fry until they turn golden brown and the edges are slightly browned, then immediately remove them. Be careful not to over-fry, as they can burn! Place the fried Gim Bugak on paper towels to drain excess oil.
Step 9
It’s time to enjoy your perfectly fried Gim Bugak! For an added touch of sweetness, you can lightly sprinkle sugar over the hot Gim Bugak, if desired. Let them cool slightly before tasting, and prepare to be delighted by the melt-in-your-mouth crispiness and savory flavor.
Step 10
And there you have it – a fantastic Gim Bugak recipe complete with a satisfying crunch, rich savory notes, and an optional hint of sweetness. Enjoy this irresistible Korean seaweed snack that’s sure to capture your taste buds!
