MBC Happyday: Laver and Kelp Bugak
Official broadcaster coverage of kelp and laver bugak, not the source of exact ingredient quantities.
Official cooking video · MBClife · YOUTUBEKorean Crispy Kelp Bugak with Glutinous Rice Coating (3 Servings)
A traditional Korean side dish of dried kelp brushed with rice paste, dried thoroughly and fried. The crisp rice coating distinguishes it from plain fried kelp.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wipe 30 g dried kelp with a barely damp clean cloth and cut into 4–5 cm pieces without soaking.
- 02
Mix 30 g glutinous rice flour and 180 mL water, stir over low heat until translucent and brushable, then cool.
- 03
Brush one side of each kelp piece very thinly with cooled paste; place separately on a drying rack.
- 04
Dry thoroughly in a food dehydrator following its manual, or in a clean ventilated area. Time varies by humidity. If still damp or flexible, keep drying rather than frying.
- 05
Heat about 400 mL oil in a stable deep pot to about 160°C using a cooking thermometer. Do not overfill.
- 06
Fry small batches of completely dried kelp. Remove as soon as the coating puffs and crisps, before it burns, then drain.
- 07
Cool, optionally dust with 5 g sugar, and serve. Store airtight only when completely cool; discard if damp or spoiled.
Helpful source links
Before you cook
Moist rice paste can make hot oil splatter, so dry completely. Keep children away from hot oil; use a deep stable pot and dry utensils. Use only food-grade kelp, check product labels, and cool fully before airtight storage.
Allergens: 제품별 알레르기·교차접촉 표시 확인 / Check allergen and cross-contact labels / アレルゲン・混入表示を確認
Image & source credits
These illustrations stand in for food photos.
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