Seaweed Crisps (Gim Bugak)

Ingredients

• 10 sheets Dried Seaweed Sheets (Gim)
• 0.5 cup Glutinous Rice Flour
• 0.75 cup Water
• 0.25 tsp Sea Salt
• 1 tbsp Sesame Seeds
• 2 cups Avocado Oil

Instructions

1. 1In a medium saucepan, whisk together the 0.5 cup of glutinous rice flour and the 0.75 cup of water until the mixture is completely smooth, with no lumps.
2. 2Cook the mixture over medium heat, stirring constantly with a whisk or spoon. Continue stirring for about 5 to 7 minutes, until the mixture thickens into a smooth, glossy paste. Remove the saucepan from the heat.
3. 3Stir the 0.25 tsp of sea salt and the 1 tbsp of sesame seeds into the thickened rice paste until they are evenly distributed.
4. 4Lay out the 10 sheets of dried seaweed sheets. Spread a thin, even layer of the rice paste mixture onto one side of each seaweed sheet using a spatula or the back of a spoon.
5. 5Allow the coated seaweed sheets to dry completely. You can air-dry them at room temperature for several hours until they feel firm to the touch, or place them in a very low oven (around 150°F/65°C) for about 30-60 minutes, checking frequently until dry.
6. 6Pour the 2 cups of avocado oil into a deep skillet or a medium-sized heavy-bottomed pot. Heat the oil over medium-high heat until it reaches exactly 350°F (175°C). Use a thermometer to check the temperature.
7. 7Carefully place one or two of the dried seaweed sheets into the hot oil, ensuring not to overcrowd the pan. Fry for about 10-20 seconds per side, watching very closely, until the seaweed turns a light golden brown and becomes crispy. They cook very quickly and can burn easily.
8. 8Immediately remove the fried seaweed crisps from the oil using tongs or a slotted spoon. Place them on a plate lined with paper towels to drain off any excess oil. Let the crisps cool completely to room temperature before serving.

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