Korean Seaweed Chips (Gim Bugak)

Method7 steps · about 1 hr 5 min

1. 1

   Step 1: In a small saucepan, heat the water (1 1/2 cups) and optional dried kelp (1 piece) over medium heat until just about to simmer. Remove and discard the kelp. If omitting kelp, use the same amount of plain water.

   Uses 1 1/2 cups water (375 ml) · 1 piece dried kelp, 5 × 5 cm (about 2 × 2 inches)

2. 2

   Step 2: Whisk the glutinous rice flour (1/2 cup) into the prepared kelp stock or water until completely dissolved without lumps. Stir in the salt (1/2 tsp) and optional sugar (2 tsp). Cook over medium heat, stirring constantly, for about 3–5 minutes until a smooth, spreadable paste forms. Remove from the heat, stir in the 1/8 tsp sesame oil and let cool slightly.

   Stir rice paste until smooth and thickened · 5 minUses Prepared kelp stock or warm plain water · 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

3. 3

   Step 3: Lay each dried seaweed sheet shiny-side down. Brush or spread the prepared rice paste thinly and evenly from edge to edge, without heavy clumps. Coat all 7 sheets.

   Uses 7 sheets dried seaweed (gim or nori) · Slightly cooled glutinous rice paste

4. 4

   Step 4: Dry the coated seaweed completely before frying. For the oven method, preheat to 100°C (212°F), lightly brush neutral oil directly onto a sheet pan, arrange the sheets and dry for 40–60 minutes until fully dry, crisp and slightly stiff. Alternatively, put on a rack in direct sun for about 2–3 hours, longer if humid, or use a dehydrator low-heat/vegetable setting until fully dry. Choose one method and check dryness rather than relying only on time.

   Oven drying only; check completely dry · 60 minUses Rice-paste-coated seaweed sheets · A little neutral oil for the oven pan, if using

5. 5

   Step 5: Use kitchen scissors to cut the fully dried coated sheets into fairly even rectangles about 4–5 cm × 6–8 cm (1.5–2 inches × 2.5–3 inches).

   Uses Fully dried coated seaweed sheets

6. 6

   Step 6: Heat enough neutral oil to submerge the pieces in a deep frying pan or wok to 180°C (356°F). Slide in a few fully dried pieces at a time and fry for about 10–20 seconds until they puff and turn lightly golden. Lift out with a slotted spoon and drain on paper towel. Repeat with all remaining pieces.

   Fry a small batch until puffed · 1 minUses Neutral oil for deep frying · Fully dried seaweed rectangles

7. 7

   Step 7: Add optional sesame seeds for garnish. Let the fried chips cool completely before serving or storing so trapped heat does not soften them. Store airtight; for the author's longer crisp-storage method, freeze in a sealed container for up to 3 months and take out about 1 minute before eating.

   Uses Fried, drained seaweed chips · sesame seeds (optional, for garnish)