Crispy and Savory Gim Bugak (Seaweed Crisps) Golden Recipe
Crispy and Savory Gim Bugak (Seaweed Crisps) Golden Recipe
Seng Seng Jeongbo Tong Gim Bugak: Easy Homemade Golden Recipe
Discover the secret to making irresistibly crispy and savory Gim Bugak at home! This golden recipe, featured on ‘Seng Seng Jeongbo Tong,’ uses a special glutinous rice paste to ensure maximum crispiness without any sogginess. Perfect as a snack, with drinks, or as a side dish, this simple recipe will become a favorite. Try making these delicious seaweed crisps today!
Main Ingredients- 10 sheets of Gim (seaweed) for Kimbap
- 3 Tbsp glutinous rice flour (level measure)
- 200ml water
- A pinch of sesame seeds
- Vegetable oil, for frying
Seasoning- 1 pinch of salt
- 1 pinch of salt
Cooking Instructions
Step 1
First, gather all the necessary ingredients for making Gim Bugak. It’s recommended to use Gim specifically prepared for Kimbap, as it’s usually thicker and less prone to breaking compared to regular Gim, making it ideal for crisps.
Step 2
In a bowl, combine the glutinous rice flour and 200ml of water. Whisk thoroughly until smooth, ensuring there are no lumps. It’s crucial to mix the glutinous rice flour with cold water *before* heating to prevent clumping and achieve a smooth paste. Stir well.
Step 3
Pour the glutinous rice mixture into a pot and bring it to a boil over high heat. Stir continuously for about 2 minutes as it heats up. This step cooks the glutinous rice flour. Be careful not to let it stick to the bottom of the pot.
Step 4
Reduce the heat to medium and continue stirring for another 2 minutes. The mixture should thicken and become glossy. Once it reaches this consistency, turn off the heat. Overcooking can make the paste too hard, so aim for just the right thickness.
Step 5
Add a pinch of salt to the cooked glutinous rice paste and mix it in. This will add a subtle seasoning to your Gim Bugak.
Step 6
Check the consistency of the glutinous rice paste. It should be neither too thin nor too thick. Here’s a crucial tip: applying hot paste to the Gim will cause it to shrink and warp. To prevent this and ensure a perfectly flat crisp, let the paste cool completely until it’s cold before applying it to the Gim. This is key for achieving the best texture.
Step 7
Take a sheet of Kimbap Gim and fold it in half, then unfold it. This creates a center crease which will guide where you apply the paste.
Step 8
Along the center crease, spread a thin, even layer of the cooled glutinous rice paste onto *one side only* of the folded Gim. Applying the paste thinly is important; too much can make the crisps hard after frying.
Step 9
Fold the Gim over so the paste-covered side is on the inside, essentially enclosing the paste. Then, spread another thin layer of the cooled glutinous rice paste on the *top* surface of the folded Gim. This double coating of paste helps create an extra crispy texture.
Step 10
Sprinkle sesame seeds evenly over the top surface where you applied the paste. For maximum crispiness, it’s best not to apply paste or seeds to the underside. (You can add paste and seeds to the underside if you prefer.)
Step 11
Place the prepared Gim sheets in a microwave-safe dish and microwave for 2 minutes. This initial microwaving helps the Gim become slightly firm and adhere better to the paste.
Step 12
After 2 minutes, carefully remove the Gim, cut it into bite-sized pieces (about 3-4 cm wide), and then microwave again for 1 more minute. This second microwaving further dries out the Gim and enhances its crispiness.
Step 13
Finally, heat a generous amount of vegetable oil in a pan over medium heat. To test if the oil is ready, drop a coarse salt grain into it; if it sizzles actively and floats without sinking, the oil is at the right temperature. Carefully place the dried Gim Bugak into the hot oil and fry for about 30 seconds per side, for a total of 1 minute. Fry until golden brown and crispy. Be careful not to over-fry, as they can burn quickly.
Step 14
Once perfectly fried, remove the Gim Bugak from the oil and drain any excess oil on a wire rack or paper towels. Enjoy your delicious, homemade crispy Gim Bugak!
