Seaweed Crisps (Gim Bugak)
Thin sheets of seaweed coated with a layer of sweet rice flour batter and deep-fried to crispy perfection. A light and savory Korean snack.
20m prep + 10m cook4 servings
180 cal|2g protein|15g carbs|12g fat|1g fiber
Ingredients
- 10 sheets Dried Seaweed Sheets (Gim)
- 1/2 cup Sweet Rice Flour (Glutenous Rice Flour)
- 1/2 cup Water
- 1/4 tsp Salt
- 2 cup Vegetable Oil
Instructions
- 1In a bowl, whisk together sweet rice flour, water, and salt to form a thin batter.
- 2Lightly brush each seaweed sheet with the batter, ensuring an even coating.
- 3Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- 4Carefully fry the seaweed sheets in batches for 1-2 minutes, or until crispy and slightly golden brown. Remove and drain on paper towels.
- 5Serve immediately or store in an airtight container once cooled.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.