Korean Seaweed Chips (aka Gim Bugak). An addictive, crunchy, umami tasting snack made of deep fried roasted seaweed and rice paper. A popular treat in South Korea enjoyed by many. These are easy to make at home and at a fraction of the cost of store bought chips.
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What are Korean Seaweed Chips?
Gim Bugak or Korean Seaweed Chips are deep-fried pieces of roasted seaweed, glutinous rice paste, sesame seeds and a little salt. It's a very popular snack in Korean food. These crunchy seaweed chips are tasty and highly addictive for good reason! The taste of the roasted seaweed with the crispy texture of the crackled rice paper with a bit of salt and sesame always keeps me coming back for more!
They are the perfect quick bite when I'm feeling peckish! Easily one of my favorite Korean recipes and I will show you how to make them with a simpler method that doesn't use glutinous rice paste.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Roasted Seaweed (or Nori Sheets): It's called Gim in Korean. But also known as Laver or Nori. These seaweed sheets are made of dried pressed sea vegetable and contain a very umami ocean like flavor!
- Rice paper: Traditionally glutinous rice flour paste is used for this recipe, but we are using Vietnamese rice paper to make things easier.
- Avocado oil, or any neutral tasting oil: You can also use vegetable oil, canola oil, peanut oil, or grapeseed oil for this snack. Do not use olive oil as it has a slight taste and scent.
- Warm Water
- Salt: I prefer using sea salt for this recipe, but you can use any salt you have.
- Garlic powder: optional
- Toasted sesame seeds: I like sprinkling some onto the chips for extra flavor. Most Western grocery stores, or Asian markets will carry this item.
How to Make Korean Seaweed Chips
Lay out Roasted Seaweed
On a clean working surface, lay out a sheet of roasted seaweed, rough side up. Evenly sprinkle salt, garlic powder and sesame seeds on top of the seaweed (not shown in image below).
Do not attempt to soak your rice paper first and then fetch your seaweed sheet. This causes the rice paper to become over soaked and mushy. Making it difficult to handle. Instead lay out the seaweed rough side up first on your working surface. The rough sides allows for the rice paper to stick better.
Soak Rice Paper in Warm Water
Soak rice paper in warm water just until wet then remove from water. Do not soak it for more than that. The rice paper will become soft and mailable - causing for issues when you stick it to the seaweed sheet.
Adhere Rice Paper to Seaweed
Quickly place it over the roasted seaweed sheet. Press down on rice paper until it sticks to seaweed. Fold the corners of empty seaweed inward and the sides of the hanging rice paper inward.
Transfer to a cooling rack to dry as you work on other pieces.
Dry Rice Paper & Seaweed
Dry until the rice paper isn’t sticky to touch or use a blow dryer or a heat gun and blow dry the rice paper on the hottest setting until the rice paper is no longer sticky or wet.
Cut Seaweed Rice Paper into Triangles
Using clean kitchen scissors cut each sheet into equal sized triangles. I found this to be much easier than cutting it with a knife.
Heat Oil
Over medium heat, add avocado oil and once it’s hot (place a wooden chopstick and look for bubbles). The oil temperature should be over medium heat, about 300-350 F.
Fry Korean Seaweed Chips
Deep fry the triangles rice paper side down until they become crispy, white with a very slight light brown tone, about 10-15 seconds. Do not over fry until it's dark brown or it'll taste burnt.
Transfer to Wire Rack & Season
Transfer chips to a cooling rack to drain excess oil (excess oil will create soggy chips). Season with more salt to taste if needed. Enjoy!
Storage
Korean seaweed chips are best consumed same day. But if you wish to store them for more than 24 hours, store in a Ziplock bag and freeze them.
Expert Tips
- Fold any hanging seaweed or rice paper inward. If you see any corners of seaweed or rice paper without a partner, fold it inward. Many recipes will teach you to cut the rice paper into fours to fit your nori. But I find that to be troublesome and creates rice paper overlap. The overlap can cause the chips to be thick and very chewy if not deep fried long enough. I don't teach that, and I share a much simpler way if you view my video.
- Blow dry the wet chips. If you're patient, you can allow them to dry overnight or a few hours on a wired rack. But for speed, I like using a blow dryer on the highest setting to heat dry them until the rice paper is not sticky to touch. The drier it is, the crunchier the chips will be. Also, if you own an electric dehydrator, that will work very well.
- Cut into triangles for best shape. I find cutting them into equal size triangle like figures to be the best shape when it deep fries. The triangles create a great crispy texture as they can curl.
- Do not fry at High Temperatures. If you fry the chips at a temperature any higher than 350 F, it'll quickly burn the chips.
- Deep fry rice paper side down. It's important for the oil to touch this side as the rice paper will need to crack and bubble to create a crunchy texture. Otherwise, the rice side will become chewy.
- Drain off excess oil. Make sure to allow your chips to drain off extra oil. Excess oil will create soggy chips.
FAQ
Can I make Korean seaweed chips in the air fryer?
Yes! They won't become crackly or bubble but they will be crispy and healthier! Follow these instructions:
- Lay out a sheet of roasted seaweed on a clean working surface.
- Soak rice paper in warm water just until wet and apply to roasted seaweed. Press down until the rice paper sticks to seaweed. Fold any hanging seaweed or rice paper inward.
- While the rice paper is still moist, sprinkle enough salt and sesame seeds across the sheet.
- Allow this to dry or blow dry until rice paper is no longer sticky.
- Use a sharp knife or scissor to cut into triangles.
- Place them flat in the air fryer basket, do not overlap. Lightly spray chips with oil. Then place a wired rack that fits your air fryer basket on top of the chips. This prevents the chips from flying around touching the hot element.
- Air fry at 350 F for 3 minutes until crispy.
Should I use nori or gim?
Either will work.
Can I add more seasoning?
Sure feel free to add onion powder or red pepper flakes for a spicy twist!
Other roasted seaweed recipes you may like!
- Japanese Spicy Tuna Bowl
- Sesame Nori Fries
- Korean Tuna Rice Balls
- Japanese Tuna Onigiri
- Teriyaki Spam Musubi
- Tenmusu Rice Ball
- Spicy Tuna Kimbap
- Onigirazu
📖 Recipe
Easy Korean Seaweed Chips
Ingredients
- 4 sheets Nori or Roasted Seaweed
- 4 sheets Rice paper
- 1 cup vegetable oil or any neutral tasting oil
- Water to moisten rice paper
- 2 teaspoon Salt add more if needed
- 2 tsp garlic powder add more if needed (optional)
- 2 teaspoon toasted sesame seeds add more if needed
Instructions
- On a clean working surface, lay out a sheet of roasted seaweed, rough side up. Evenly sprinkle salt, garlic powder and sesame seeds on top of the seaweed.
- Soak rice paper in warm water just until wet then remove from water (do not over soak). Quickly place it over the roasted seaweed sheet. Press down on rice paper until it sticks to seaweed. Fold the corners of empty seaweed inward and the sides of the hanging rice paper inward.
- Transfer to a cooling rack to dry as you work on other pieces.
- Dry until the rice paper isn’t sticky to touch, this will take some time. Tip: Use a blow dryer or a heat gun, blow dry the rice paper until dry on the hottest setting.
- Using clean kitchen scissors cut each sheet into equal sized triangles.
- Over medium heat, add vegetable oil and once it’s hot (place a wooden chopstick and look for bubbles). Deep fry the triangles rice paper side down until they become crispy, white with a very slight light brown tone, about 10-15 seconds. Do not over fry until it's dark brown or it'll taste burnt.
- Transfer chips to a cooling rack to drain excess oil (excess oil will create soggy chips). Season with more salt to taste if needed. Enjoy!
Notes
Can I make these in the air fryer?
Yes! They won't become crackly or bubble but they will be crispy and healthier! Follow these instructions:- Lay out a sheet of roasted seaweed on a clean working surface.
- Soak rice paper in warm water just until wet and apply to roasted seaweed. Press down until the rice paper sticks to seaweed. Fold any hanging seaweed or rice paper inward.
- While the rice paper is still moist, sprinkle enough salt and sesame seeds across the sheet.
- Allow this to dry or blow dry until rice paper is no longer sticky.
- Use a sharp knife or scissor to cut into triangles.
- Place them flat in the air fryer basket, do not overlap. Lightly spray chips with oil. Then place a wired rack that fits your air fryer basket on top of the chips. This prevents the chips from flying around touching the hot element.
- Air fry at 350 F for 3 minutes until crispy.
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