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Recently, I wrote about a Korean fried seaweed snack known as ‘kim bugak’ (or gim bugak). Traditionally, people in Korea make this fried crispy seaweed chip by coating dried seaweed in a glutinous rice paste. Then, they would once again dry out the seaweed and rice paste before deep-frying it.
Nowadays, people have started making this traditional dish using pre-made rice paper instead of making rice paste from glutinous rice flour. Not only does it skip a few steps, but it also is less messy. Here, we will learn about this new trendy way of making kim bugak!
Tips & Tricks for the Rice Paper Hack Method:
Recently, people have started using rice paper as a hack when making kim bugak. Below, I listed some tips & tricks to help you make this delicious snack. If you want to try making this snack using the traditional method, you can find my recipe here.
Tips & Tricks:
- Unlike the traditional method of making kim bugak, you do not need to cut or layer the seaweed. Instead, start by placing one sheet of dried seaweed on a flat surface.
- Then, wet the rice paper in warm water. You can either buy circular rice paper or square rice paper. I used the circular because that is the type sold most often in the grocery store. Once wet, lay the rice paper on the seaweed and press the two ingredients together.
- Then, you need to let the seaweed and rice paper dry. Once again, you can let it air dry or use a dehydrator. This process is much quicker than the rice paste traditional method. It took 1-2 hours for my rice paper and seaweed to dry using a dehydrator. It can take 3-5 hours for the chips to dry with natural light and air.
- Next, you cut the dried seaweed and rice paper into pieces. While you cut the seaweed first when using the traditional method, you cut the seaweed into strips after the seaweed and rice paper dry in this method.
- Once again, to keep the strips from curling up while frying, use a spoon to hold down the sides.
- Once fried, place these snacks onto a paper towel on a plate. Let them cool completely on the paper towel. This process allows the paper towel to soak up some of the excess oil from the frying process.
I hope these tips and tricks were helpful for you while making kim bugak! The full recipe will be listed below at the bottom of the post.
Rice Paper Kim Bugak (Gim Bugak) Frequently Asked Questions:
Below, I listed some questions you may have about this Korean rice paper and seaweed snack. If I do not answer your question below, feel free to leave a comment or email me at [email protected].
Is Korean Rice Paper Fried Seaweed Free of Major Allergens? (Gluten, Soy, Dairy, Etc.)
Like the traditional version of this snack, our rice paper kim bugak recipe does not contain any major allergens. It is free of gluten, wheat, soy, milk, fish, shellfish, tree nuts, peanuts, and eggs!
Though that is the case, some people who cannot eat shellfish or fish have reactions to seaweed as well. This is because some people are allergic to iodine found in fish and shellfish. This is different from an actual shellfish or fish allergy. If you have an iodine allergy which makes you unable to eat fish or shellfish, you will have issues with seaweed as well.
As always, check all your ingredients to make sure they do not have any cross-contamination. If you buy pre-made kim bugak, check the ingredients on the back of the packaging before consuming.
Is This Rice Paper Fried Seaweed Hack Vegetarian or Vegan?
Yes! For people living a vegetarian or vegan lifestyle, this Korean snack is the perfect treat for you.
Can You Make This Recipe in Advance?
Yes, you can easily make this rice paper fried seaweed snack in advance. If you do, store them in an airtight container or Ziplock bag. You can keep them in your pantry or on your counter. I recommend eating each batch within 3 days.
If you do not wish to make these, you can buy them as well! I recommend looking for these snacks in Asian markets or on Amazon!
We Hope You Enjoy Making this Korean Rice Paper Fried Seaweed Snack!
In the end, I hope you enjoyed how to make this Korean rice paper fried seaweed snack. If so, let me know in the comment section!
If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.
Further Carving A Journey Korean Recipes:
- Greek Momo Recipe (Korean Breakfast Trend)
- Tteokkochi (Korean Rice Cake Skewers)
- Jumeokbap (Handmade Korean Rice Balls); And
- Bibimmyeon (Korean Spicy Cold Noodles)
If you have any questions or comments, you can also email me at [email protected].
And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Twitter, Facebook, and Pinterest. I also started a vlog Youtube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this rice paper kim bugak recipe! Thank you so much for stopping by!
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Can I use an air fryer for this instead of frying on a pan?
Hi Katherine! Yes, many people have in South Korea now make this snack with an air fryer rather than frying them in a pan! They won’t have the exact same crunchiness but will still taste delicious! If you want to see some people making this using an air fryer, I recommend looking on Youtube! If you copy and paste ‘김부각 에어프라이어’ (kim bugak air fryer) into Youtube you can see many Korean Youtube channels preparing it in an air fryer.