Do you know about temple cuisine? Well, in South Korea, a culinary tradition that has its roots in Buddhist temples is referred to as "temple food." One of these temple food is the fried seaweed snack. This common fried seaweed snack was originally a dish served at Buddhist temples but became a popular snack, banchan, or anju in today's society. Read on to learn more all about Korean Seaweed Chips and how you can make them in your kitchen.

What is a Korean seaweed snack called?

Gim Bugak, also known as Korean Seaweed Chips, is a favorite snack among many people in South Korea. There's a good reason why these crispy Korean seaweed chips are delicious and extremely addictive! These are simple to produce at home and much less expensive than store-bought chips. Korean Seaweed Chips are a glutinous rice paste-coated seaweed. After that, it is cooked and dehydrated, causing the rice paste to puff up and bloom. You'll keep going back for more because of the flavor of the toasted seaweed and the crispy, cracked rice paper with a dash of salt and sesame.

What are seaweed chips made of?

All kinds of marine plants and algae are referred to as seaweeds, but nori, edible red algae or dried purple laver, is the type most frequently used to make crispy seaweed snacks. Nori is harvested and then pressed into thin sheets, much like how paper is made. There are several ways to cook traditional Korean food, and fried seaweed chips are one of the most well-known around the world.

How do you make Korean seaweed chips?

These seaweed chips look easy to create with just a few materials needed to prepare them. Even though Korean Seaweed Chips only need a few fundamental ingredients, creating them takes time, patience, and attention. Here are two tips for creating good and crunchy Korean Seaweed Chips. Start by choosing a premium nori that has been completely dried and should be thick, shiny, smooth, and free of holes. Second, maintain the seaweed flat and prevent it from curling while it is being fried by using tongs and a spatula. Here's a complete recipe guide to making the best thin and crisp Korean Seaweed Chips you'll definitely love!

Ingredients you'll need

• Nori Sheets or Roasted Seaweed

• Rice paper

• Sesame oil (or any type of oil like Olive oil, Canola oil, and Vegetable oil)

• Water to moisten rice paper

• Sea Salt (or sub with table salt spices)

• Toasted sesame seeds

   

Easy Cooking Instructions!

1. On a clean work surface, spread out a sheet of roasted seaweed with the rough side facing up. Then, divide each sheet of dried seaweed into four equal squares or triangles using a sharp knife or pizza cutter. Place aside.

2. Make the rice paste next. In a medium pot, combine the glutinous rice flour with the water or anchovy broth. Salt should also be added if water is being used. Then, using a wooden spoon, combine everything until it is smooth.

3. Put the mixture on the stovetop. It should be heated to a medium high-heat temperature while being constantly stirred with a wooden spoon. Take the mixture off the fire when it begins to boil and thicken. Stir the paste constantly until it cools.

4. Once the rice paste mixture has cooled, it is time to coat the dried seaweed that has already been sliced. Place a square of seaweed on a pristine surface. Then, using a wooden spoon or a pastry brush, apply a thin layer of the rice paste on the seaweed.

5. Once the rice paste layer is completely covered, add another piece of seaweed over the top. The second seaweed square is covered with a second layer of rice paste. Each chip should have two layers.

6. Avoid letting the rice papers touch one another because they become sticky when they cling together while being cooked.

7. Add 3 to 4 inches of oil to a pan or wok. Gradually raise the temperature of the oil to 350°F. You can test the oil by dipping the corner of some seaweed into the oil. If it bubbles, it is ready to start frying.

8. With tongs, lower a chunk into the oil. Give it five seconds to cook on one side before giving it another five to fry. Repeat this procedure until the rice paste swells and turns golden yellow.

9. Remove the seaweed from the oil using tongs. After that, put it onto a piece of paper towel to absorb any extra oil and drain. Till all the pieces are fried, keep doing this. Sprinkle sesame seeds and salt to taste while seasoning.

10. Serve right away with cider, beer, or soju! Alternately, store it in an airtight jar and leave it on the counter for a few days. Enjoy!

How to store nori chips?

Nori Chips are best eaten on the same day, but there are many ways to store these snacks. Nori may be kept at room temperature in the pantry, which is one of the best places to store it. Nori does not need to be refrigerated because it is essentially dried seaweed. You should place them in a Ziplock bag pack or airtight container and freeze them if you want to keep them for more than 24 hours. Keep any seaweed sheets that are already open in this manner, but store any that are still closed in a cool, dry place at room temperature.

How to keep nori chips crispy for days?

The silica gel packets that come with the nori sheets are the best way to keep the nori chips crispy for longer. Store those in an airtight container to help absorb the moisture and keep it away from your chips.

It's Japan Crate Time!

Learn about Japanese culture with one of the best subscription boxes, Japan Crate. Visit Japan Crate right now if you're looking for something unique and different and want to learn more about Japanese culture. After you place an order online, processing typically takes 5 to 10 business days, and international shipping is free. We are sure you will appreciate each one you get from Japan Crate.