Gim-bugak (Seaweed Chips)
Gim-bugak (Seaweed Chips)
Ingredients
For the Homemade Gim (Optional)
- as needed fresh seaweed
For the Seasoned Gim (Optional)
- as needed dried seaweed
- as needed sesame oil
- as needed salt
For the Gim-bugak (Seaweed Chips)
- 200 ml water
- 100 g glutinous rice flour
- as needed dried gim sheets
- as needed oil, for flash frying
- as needed salt, for seasoning
Instructions
- 1
If making gim from scratch: Harvest fresh seaweed from a seaweed farm. Wash it thoroughly in fresh water. Finely chop the washed seaweed with a knife. Spread the finely chopped seaweed thinly onto square frames and sun-dry for about a full day.
⏱️ 1440 min
- 2
If making seasoned gim: Brush dried seaweed sheets with sesame oil, then season with salt. Roast until crispy.
⏱️ 5 min
- 3
To prepare the glutinous rice paste for Gim-bugak: In a small saucepan, combine 200 ml of water and 100 g of glutinous rice flour (a 2:1 ratio by weight).
⏱️ 2 min
- 4
Stir the mixture continuously over low heat until it thickens into a smooth paste. This should take a few minutes.
⏱️ 8 min
- 5
Carefully spread a thin, even layer of the prepared glutinous rice paste onto one side of each dried gim sheet.
⏱️ 15 min
- 6
Place the gim sheets with the paste into a dehydrator. Dehydrate at 60°C for 4 to 6 hours, or until completely dry and brittle. (The video suggests 6 hours).
⏱️ 360 min•🌡️ 60
- 7
Heat oil in a deep pot or wok to 200°C for flash frying.
⏱️ 5 min•🌡️ 200
- 8
Carefully place the dehydrated gim pieces into the hot oil. Flash fry for only 10 to 15 seconds until they puff up and become crispy. Be careful not to overcrowd the pot.
⏱️ 1 min•🌡️ 200
- 9
Remove the fried gim-bugak from the oil and drain on a wire rack or paper towels. Immediately season with salt to taste.
⏱️ 2 min
- 10
Once cooled, store the finished Gim-bugak in an airtight container or jar to maintain crispness.
⏱️ 5 min
Kitchen Tools
Gim-bugak (Seaweed Chips)
For the Homemade Gim (Optional)
- as needed fresh seaweed
For the Seasoned Gim (Optional)
- as needed dried seaweed
- as needed sesame oil
- as needed salt
For the Gim-bugak (Seaweed Chips)
- 200 ml water
- 100 g glutinous rice flour
- as needed dried gim sheets
- as needed oil, for flash frying
- as needed salt, for seasoning
Instructions
- 1
If making gim from scratch: Harvest fresh seaweed from a seaweed farm. Wash it thoroughly in fresh water. Finely chop the washed seaweed with a knife. Spread the finely chopped seaweed thinly onto square frames and sun-dry for about a full day.
⏱️ 1440 min - 2
If making seasoned gim: Brush dried seaweed sheets with sesame oil, then season with salt. Roast until crispy.
⏱️ 5 min - 3
To prepare the glutinous rice paste for Gim-bugak: In a small saucepan, combine 200 ml of water and 100 g of glutinous rice flour (a 2:1 ratio by weight).
⏱️ 2 min - 4
Stir the mixture continuously over low heat until it thickens into a smooth paste. This should take a few minutes.
⏱️ 8 min - 5
Carefully spread a thin, even layer of the prepared glutinous rice paste onto one side of each dried gim sheet.
⏱️ 15 min - 6
Place the gim sheets with the paste into a dehydrator. Dehydrate at 60°C for 4 to 6 hours, or until completely dry and brittle. (The video suggests 6 hours).
⏱️ 360 min•🌡️ 60 - 7
Heat oil in a deep pot or wok to 200°C for flash frying.
⏱️ 5 min•🌡️ 200 - 8
Carefully place the dehydrated gim pieces into the hot oil. Flash fry for only 10 to 15 seconds until they puff up and become crispy. Be careful not to overcrowd the pot.
⏱️ 1 min•🌡️ 200 - 9
Remove the fried gim-bugak from the oil and drain on a wire rack or paper towels. Immediately season with salt to taste.
⏱️ 2 min - 10
Once cooled, store the finished Gim-bugak in an airtight container or jar to maintain crispness.
⏱️ 5 min