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Modu Recipe

Solo Cooking God's Rice Paper Gim Bugak

A super simple gim bugak recipe using rice paper instead of glutinous rice paste, dried and then deep-fried.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Always use cold water when moistening the rice paper; warm water makes it too soft too quickly and difficult to handle.
  • The seaweed must be bone-dry before frying—any remaining moisture will make it soggy and tough.
  • When frying, place the rice-paper side down first for the puffiest result.

Recommended for

  • Anyone who wants to make crispy gim bugak at home quickly and easily.
  • Those looking for a nutritious kids' snack or a savory beer accompaniment.

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gimbap seaweedrice paper

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