Warning! Once you try one of these fried seaweed chips, you may finish them all! These chips are EXTRA crunchy, you’ll definitely hear the deliciousness on these bad boys! Best of all, they come together so quickly and are made of only 4 ingredients!
What is Gim Bugak?
This simple snack is addictively good and a simplified version of Korea’s Gim Bugak dish.
Gim Bugak is seaweed coated in a glutinous rice paste. It’s then dehydrated and fried, which makes the rice paste puff up to bloom.
In this recipe, we shorten the process by using rice paper. It takes less time and effort and the results are a light crisp texture with a sprinkle of salt. You know, all the great qualities of an irresistible snack!
Making EXTRA Crispy Fried Seaweed Chips
These fried seaweed chips only need a few ingredients, but don’t be fooled by their simplicity!
To ensure you get an even crunch all around, there are two things to keep in mind. First, when wetting the rice paper, you want it to be just wet enough to be pliable, but not soggy. If the rice paper becomes too limp, it’ll make it difficult to manage and cut into slices.
The second critical tip is to cook only a few strips of seaweed at a time. Yes, this will take longer, but it’s SO worth it! In general, overcrowding the pan lowers the oil temperature, making it longer to cook. Also, specifically for these Korean seaweed chips, the rice paper is extremely sticky.
If the rice paper touches while cooking, it’s difficult to separate and evenly cook (ask me how I know heh).
With just a few simple pantry ingredients, you’ll have one of the most irresistible snacks! Try to pace yourself, because before you know it, these fried seaweed chips would be gone!
Let's Get Cooking!
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Fried Seaweed Chips | Gim Bugak
- 5 nori sheets
- 5 rice paper sheets
- 3 tablespoons sesame seeds
- Fill a large bowl with warm water. Set aside.
- Lay a seaweed sheet on a clean dry surface with the shiny side down. Dip a piece of rice paper into the warm water until it’s pliable, but not soggy. Shake off excess water then place the rice paper on top of the nori sheet. A little of the rice paper may extend beyond the seaweed paper that’s okay! Sprinkle on some sesame seeds.
- Cut each sheet into 8 equal pieces. Do not let the rice paper touch each other because they become sticky and difficult to cook when they’re stuck together.
- Heat a large pan on medium-high heat. Add enough oil to the pan for a shallow or deep fry. Test the oil to see if it’s hot by dipping part of the seaweed chip in the oil. It should begin to immediately sizzle. Slowly add in a few seaweed chips at a time, being careful not to overcrowd the pan so they don’t stick to each other. Cook for about 20-30 seconds, flipping halfway through. You can tell when they’re done when there are no more bubbles coming from the chips. Remove, place on a wire rack or a paper towel-lined plate, then dust with a pinch of salt while they’re still hot. Enjoy!
- Ideally, your nori and rice paper sheets should be about the same size, but if one is slightly larger than the other, it'll still taste delicious!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.