Crispy Rice Paper Seaweed Chips (Rice Paper Gimbugak)

Name: Crispy Rice Paper Seaweed Chips (Rice Paper Gimbugak)
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Cuisine: Asian, Korean
Ingredients: 5 rice papers; 5 gim; 1 cup oil; A bit salt, sugar, ramen seasoning packet

5 steps

Prep:1hCook:5min

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.

Updated at: Sun, 19 May 2024 03:17:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories1156.6 kcal (58%)

Total Fat117.5 g (168%)

Carbs25.5 g (10%)

Sugars7.6 g (8%)

Protein3.7 g (7%)

Sodium642.8 mg (32%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupoil

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Enjoy your crispy, delicious rice paper gimbugak!