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Korean Seaweed Chips (Gim Bugak) Recipe

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3.8 from 8 reviews

Korean Seaweed Chips, or Gim Bugak, are a crispy, savory snack made by coating dried seaweed sheets with a glutinous rice paste and frying them until they puff up golden and crunchy. Infused with kelp stock and lightly flavored with sesame oil and optional sugar, this traditional Korean snack offers a delightful texture and umami-packed taste perfect for snacking or serving as a crunchy side dish.

Ingredients

For the Kelp Stock and Rice Paste

  • 1 1/2 cups water (375 ml)
  • 1 piece dried kelp (5 x 5 cm, about 2 x 2 inches)
  • 1/2 cup glutinous rice flour (sweet rice flour) (80 g)
  • 1/2 tsp fine salt
  • 2 tsp sugar (optional, for a hint of sweetness)
  • 1/8 tsp sesame oil

For the Seaweed Chips

  • 7 sheets dried seaweed (gim)
  • Neutral oil (such as rice bran oil or avocado oil) for frying
  • Sesame seeds (optional, for garnish)

Instructions

  1. Prepare the Glutinous Rice Paste: In a small saucepan, combine water and dried kelp. Heat over medium heat until just about to simmer, then remove the kelp to avoid bitterness. Use this kelp stock instead of plain water for added umami flavor. Whisk the glutinous rice flour into the kelp stock until dissolved without lumps. Stir in salt and sugar. Cook over medium heat, stirring constantly for 3 to 5 minutes until the mixture becomes a smooth thick paste. Remove from heat and stir in sesame oil. Let cool slightly.
  2. Coat the Seaweed: Lay one seaweed sheet shiny side down on a flat surface. Using a brush, spatula, or gloved hand, spread an even thin but generous layer of the rice paste over the entire sheet from edge to edge. Repeat with all sheets.
  3. Dry the Seaweed: Allow coated seaweed sheets to dry completely until crisp and dry to the touch. Drying methods include placing on a wire rack in direct sunlight for 2 to 3 hours, using a food dehydrator on low heat until crisp, or oven drying at 100°C (212°F) on a lightly oiled sheet pan for 40 to 60 minutes. Do not use baking paper as it impedes airflow. Proper drying ensures even frying and crisp texture.
  4. Cut the Dried Seaweed: Use kitchen scissors to cut the dried seaweed sheets into bite-sized rectangles about 4 to 5 cm wide and 6 to 8 cm long (1.5 to 2 inches by 2.5 to 3 inches). Keep pieces uniform for even frying.
  5. Fry the Seaweed: Heat neutral oil in a deep frying pan or wok to 180°C (356°F). Ensure enough oil to fully submerge the pieces. Carefully add a few seaweed pieces at a time and fry for 10 to 20 seconds, until they puff up and turn lightly golden. Use a slotted spoon to remove and drain on paper towels. Repeat until all are fried.
  6. Serve: Let the chips cool completely to maximize crispiness. Serve as a snack, appetizer, or crunchy side dish (banchan). Store leftovers in an airtight container to maintain texture.

Notes

  • Do not boil kelp for too long to prevent bitterness in the stock.
  • Adjust sugar quantity or omit it depending on your taste preference.
  • Drying time varies significantly with humidity and drying method.
  • Use kitchen scissors for easier and neater cutting of seaweed sheets.
  • Ensure oil temperature is correct to avoid soggy or greasy chips.
  • Store chips in airtight containers to keep crispiness longer.

Find it online: http://bitezly.com/korean-seaweed-chips-gim-bugak-recipe/