Crispy Seaweed Chips
Quick answer
Crispy and healthy traditional seaweed bugak made at home.
- Double-layer glutinous rice paste creates the signature crunch of these seaweed chips.
- Double-layer glutinous rice paste lamination creates the signature crunch
Key ingredients
Core cooking flow
- 1 Combine 1.5 cups water, 0.5 cup glutinous rice flour, and a pinch of salt in a saucepan.
- 2 Transfer the paste to a wide plate and spread it thin.
- 3 Spread a thin, even layer of cooled paste onto one half of a seaweed sheet.
Crispy and healthy traditional seaweed bugak made at home.
What Makes This Special
- Double-layer glutinous rice paste creates the signature crunch of these seaweed chips.
- Double-layer glutinous rice paste lamination creates the signature crunch
- 2-3 second flash fry at 180°C puffs without burning
- Complete drying before frying is the single variable determining crispness
Instructions
- 1
Combine 1.5 cups water, 0.5 cup glutinous rice flour, and a pinch of salt in a saucepan. Stir constantly over medium heat with a wooden spoon until the paste turns thick and slightly translucent, about 5 minutes.
- 2
Transfer the paste to a wide plate and spread it thin. Allow to cool fully at room temperature before use. Warm paste makes the seaweed sheets limp and difficult to handle.
- 3
Spread a thin, even layer of cooled paste onto one half of a seaweed sheet. Fold the uncoated half over to sandwich it, pressing firmly, then apply another thin layer of paste across the top surface.
- 4
Before the top layer dries, scatter sesame seeds evenly across the surface. Lay the sheets in a single layer in a dehydrator or air fryer at 80 degrees Celsius and dry until completely stiff, with no soft spots.
- 5
Heat 2 cups of oil to 180 degrees Celsius. Slide a dried seaweed sheet in and remove within 2 to 3 seconds as it puffs and bubbles. Drain immediately on a rack or paper to keep the crunch.
Tips
Nutrition (per serving)
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