3 Ways Rice Paper GIM BUGAK | Korean Seaweed Snack | Deep-Fry, Air-Fry, Oven

There is a trend of using rice paper sheets in Korean cooking. Always looking for alternatives to getting the satisfying crunch from potato chips, I tried making this Korean snack found all over Youtube these days. GIM (Seaweed sheet) BUGAK (deep fried snack) has been kinda' re-invented by replacing a sweet flour + water paste with rice paper. (You can also make TTEOK rice cakes with it and make TTEOKBOKKI in a pinch!). Seaweed sheets are made from edible seaweed (vegetable of the sea!) and is highly nutritious. Note: This is a RICE PAPER HACK. This is by no means what traditional GIM BUGAK is. 🎯Deep Fried: Definitely gets you best crunch. But the amount of oil that this thing soaks up (and effort involved) will have you questioning why you're not just eating a bag of chips. Good but too oily. 🎯Air Fried: I think high heat is required to get it to crispy. It's easier to use an oil spray to get even coverage. Too bad I didn't have that for this video. Too high maintenance. 🎯Oven: The most hands off method, however, doesn't make the rice paper puff up for a delicate crunch. Rather it's a majorly but rather dangerous crunch as the rice paper stays quite stiff. Best for hands-off approach. 👍Crunch factor: A 👎Sharp bits poking your mouth factor: D- 🧐Would I make it again? 😅Definitely, maybe. 📍Contents