Korean Crispy Gim Bugak with Glutinous Rice Paste, 4 Servings

Warm 375 mL water with a piece of kelp and remove it before boiling. Whisk in 80 g glutinous rice flour, 1/2 tsp salt and optional 2 tsp sugar. Stir over medium heat about 3–5 minutes until smooth and thick; mix in 1/8 tsp sesame oil.

Lay seven gim sheets glossy-side down. Spread the rice paste thinly and evenly across each sheet, smoothing any thick patches.

Dry at about 100°C in the oven, using 40–60 minutes as a guide, until completely dry and stiff. Humidity and coating thickness affect timing. Never fry damp sheets.

Cut fully dried gim into bite-sized pieces. Heat enough oil in a deep pan to about 180°C, then fry small batches of completely dry pieces for about 10–20 seconds until puffed and crisp. Use long tongs and guard against oil splashes.

Drain well and let cool completely. Add optional sesame seeds. Seal only after fully cooled to reduce moisture and sogginess.