Crispy Rice Paper Gim Bugak: Easy & Delicious Seaweed Snack Recipe
How to Make Gim Bugak with Rice Paper: Simple and Quick!
Experience the addictive crunch and savory flavor of Gim Bugak, made effortlessly with rice paper! This recipe is perfect for a satisfying snack or an irresistible accompaniment to your favorite beer. Each bite delivers a delightful ‘crackle’ that will have you reaching for more. It’s incredibly easy, so gather your ingredients and whip up some delicious Gim Bugak for your next gathering or quiet evening.
Main Ingredients
- Roasted Seaweed (Gim)
- Rice Paper Wrappers
Cooking Instructions
Step 1
First, gather all the ingredients for making Rice Paper Gim Bugak. You only need seaweed and rice paper to create this fantastic snack!
Step 2
In a bowl, combine 500ml of cold water, 0.5 Tbsp of salt, and 1 Tbsp of cooking wine. Mix well. This will serve as the flavorful liquid to adhere the rice paper to the seaweed.
Step 3
Lightly dip a sheet of rice paper into the prepared seasoning water, then immediately remove it. Be careful not to soak it for too long, as it can tear. Gently shake off any excess water.
Step 4
Carefully place the softened rice paper onto the center of a sheet of roasted seaweed. You’ll want to cover the entire surface, so apply it to the remaining areas as well.
Step 5
Cut one sheet of rice paper into four equal pieces. Attach these pieces to the four corners of the seaweed, overlapping slightly. This helps to secure the rice paper to the seaweed.
Step 6
After attaching rice paper to the center and corners, tear the remaining rice paper into smaller pieces and use them to fill any gaps on the seaweed. Ensure the entire surface of the seaweed is covered with rice paper without any empty spaces for maximum crispiness.
Step 7
Sprinkle sesame seeds generously over the rice paper-covered seaweed. This adds a wonderful nutty flavor and makes the Gim Bugak look even more appealing.
Step 8
Now, it’s time to make the seaweed crispy. Instead of frying immediately, place the prepared seaweed in the microwave for 30 seconds. This step prevents the seaweed from becoming tough when fried and ensures a super crispy texture.
Step 9
Once removed from the microwave, cut the seaweed into bite-sized pieces before it cools completely. I cut mine into four equal parts, but feel free to cut them into your preferred size.
Step 10
Heat a generous amount of cooking oil in a pan to 170-180°C (340-355°F). Test the oil temperature by dropping a small piece of batter; it should immediately puff up. Ensure the oil is at the correct temperature before frying the Gim Bugak.
Step 11
As the Gim Bugak fries, the rice paper may curl inwards slightly. To achieve a flatter, more even crisp, gently pull or spread the seaweed outwards with chopsticks or tongs while it’s cooking.
Step 12
When the rice paper on the seaweed puffs up and turns a golden brown color, it’s ready to be removed from the oil. Fry until golden and crispy, but be careful not to overcook, as it can burn quickly.
