Rice Paper Seaweed Chips, also known as Korean Seaweed Chips and Gim Bugak, it was quite popular a few years back. However, I only jump on the bandwagon now haha… CNY is near! So this year I decided to try to make this.
This is my first time making it. It’s easy but rather time-consuming due to the drying part.
Ingredients:
1 egg
Salt
Pepper powder
Sesame seeds (optional)
10 pieces of rice papers (get it here https://s.shopee.com.my/8pfpTljZQ1 )
10 pieces of seaweed sheets (get it here https://s.shopee.com.my/8fMPHSkCky )
Enough cooking oil for frying (get it here https://s.shopee.com.my/8zzFg4iw54 )
Instructions:
- Beat egg, salt, pepper powder, and sesame seeds.
- Brush the beaten egg on the rice paper. Be generous.
- Paste the seaweed sheet on the rice paper.
- Repeat steps 2 and 3 until finished.
- Arrange them without overlapping for drying. You can dry it whole or cut it into smaller pieces.
- Dry them. Drying them in the sun is the fastest way.
- If you dried them whole, once they’re dried, cut them into smaller pieces for frying. Otherwise, skip to step 8.
- Heat the cooking oil to fry them. Ensure the oil is hot enough for frying by testing it with a piece of the chip.
- After frying, remove from the oil. Soak up the excess oil from the chips by lining the paper towel on the base of the plate/tray/basket.
- Season it with your choice of seasoning powder if you want.
- Store in an airtight container.
Happy trying!
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