Crispy and Delicious Rice Paper Gimbugak (Seaweed Chips)

 Rice Paper Gimbugak, Korean Seaweed Chips

Gimbugak is a traditional Korean snack made by coating gim with glutinous rice flour paste, drying it, and then frying until crispy. Today, I'll show you an easier method using rice paper instead of glutinous rice flour paste.

Ingredients

• 5 rice papers
• 5 gim
• 1 cup oil
• A bit salt, sugar, ramen soup

Instructions

Place rice paper. Mist with water. Add a sheet of gim on top. Cut into bite-sized pieces. Dry in the shade for 1 hour.

If you don't have gim, you can just cut the rice paper and fry it. Since there is no moisture, you don't need to dry it separately, just fry it directly in oil.

After 1 hour, heat 1 cup of oil in a pan. When oil hits 360°F, fry a few rice paper gim pieces for about 5 seconds. If no gim, just fry rice paper—it crisps quickly. 

Optionally, place in a ziplock with a pinch of salt and two of sugar; shake well. Alternatively, add a bit of ramen soup powder to gimbugak in a bag and shake.

Enjoy your crispy, delicious rice paper gimbugak!

Notes

• Square rice paper works best for gimbugak.
• Soaking rice paper in water needs a day to dry; spraying only takes an hour.
• For quicker drying, use a hairdryer for 30 seconds to 1 minute.
• Ensure the gim is fully dry before frying for crispiness.

Watch Here How To Make It

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