(Cheery music) Hi everybody. Today I'm going to introduce you to really special and beautiful and delicious and traditional dish. This is called gim-bugak.
Fried seaweed coated with rice paste. When this is fried, really really
gorgeous and beautiful. it's like chips, seaweed chips. Whenever I make gim-bugak for my party
or any family getting together everybody says: "What is it made with?"
"What is it?" So I got a lot of compliments. In the old days, making bugak is so so serious job.
First thing we have to think about is that: "Today is good? Sunny? Breezy?" Because we have to dry it out, outside of the house. And really sunny and breezy place. I found out a very easy way you can make this bugak using electric dehydrator. You don't have a dehydrator?
Don't worry, you still can make it, just old-fashioned way. First thing we have to do is making rice paste. Thick rice paste. I use this Mochiko, glutinous rice flour. One cup! Plus 2 and half cups water. Medium heat. And stir this to mix this rice flour and water. I'm going to add 1 teaspoon salt. I'm going to make around 14 gim-bugak today. Now it's getting thicker. And see? Really white color. Keep stirring until it bubbles. Bubbles are popping up. You see? Bubbles are popping up. And then just keep stirring about 30 seconds. And remove from the heat. This kind of density. You see? It looks delicious to me. (laughs) And I'm going to let it cool down. I'm waiting for my paste cools down, and then meanwhile I'm going to prepare some garnish. And this is silgochu.
Silgochu is shredded dried red pepper. And this is really nutty toasted sesame seeds. I'm going to count 14 gim. ... 13, 14. What kind of gim we have to use? We always use gimbap gim. Gim for gimbap making. There are not many holes,
and very shiny and thicker than usual one. So even it says: "gimbap yong gim." It says. And also, where you put this gim? Always freeze. You gotta freeze this,
otherwise it loses all flavor. That's why always keep in the freezer. While you cool this rice paste, sometimes you should stir
this so that surface is not going to dry out. Creamy color. It used to be really white color. But this is creamy. Silgochu, shredded dried chili peppers.
I'm going to use some. Cut it into small pieces. This is my dehydrator. This one of my essential kitchen equipment. I cannot live comfortably without this. And you remember, my food processor, and this, and also mortar and pestle,
without these guys my life is so uncomfortable. Whenever I move to a new place, these guys also have to follow me. If this is out of order, I have to buy just right next day. That much I love this guy. These are just baskets all things are happening here
and heat and fan. Basically really simple method. Even without dehydrator, you still can make nice bugak,
I will just show you how to make this. My grandmother's method was that she
had a huge huge mat made with bamboo In her yard, just spread this and dried this all day. And she all the time massage, turning over, flipping over, make it flat, a lot of lot of care. And like this. So old fashioned way. I will use just sun-dried method. Ok and this gim... There is a rough part, and shiny part. So you will see this thing. And then this shiny part down. Generously scoop this rice paste. And half of this gim only. And spread up, and spread down. Spread up and spread down. Just only half. And then lift the edge and put together. It's like children's paper and glue. And then one more time, this rice paste should be
coated a lot so that really pretty and delicous. Same method. Like this. And then lift this.
On the bottom it's not sticky, right? So here. And then next gim. Even your hand and fingers
are a little sticky, so easy, take it like this. And then shiny part down. And again... And then lift this put together. And then one more time. Lift this. If you are not careful, really easily mess around
everything is sticky all everywhere is like glue, you know? (laughs) And then let's garnish this.
I like to wash my hands. Sesame seeds. Like this. So 1, 2, 3, 4, 5, 6 spots. And next is silgochu, shredded red pepper. To make beautiful bugak it needs a lot of care. Like this. But you know, when you prepare this
for your loved ones you will feel really excited. Find a sunny and very windy place and you
have to dry this around 24 hours to 30 hours. After that it's going to be really well dried. And all the time every couple of hours you need to
flip over and make it flat, and just a lot of care. Until all dried well. So I'm showing you how to dry the old-fashioned way. And next, I will use the dehydrator.
So dehydrator... Spread up, spread down. And then... Put together... And... Lift this Here... Here. So my second basket is also full. Third basket. Rice paste this amount left.
And I will use all this rice paste. This is my last bugak!
Exactly as I expected, I used 14 sheets of gim. So this the last one! Each basket has 4 bugak. And all 3 baskets, so I have 12 bugak, plus 2. So altogether 14 bugak I'm making. Ok next, I'm going to wash my hands,
and clean everything, and then garnish this. This one first. Sesame seeds... (Ragtime music) Let's turn on dehydrator. Set the temperature to fruits and vegetables. 135 F. 57 Celcius. (Dehydrator starts) It takes around 7 or 8 hours because of this thick rice paste. This sun dried gim bugak it takes around 1 or 2 days
depending on your temperature. Outside in a sunny and breezy place, it takes only 1 day. Every few hours, turn off, and then flip over. And make it flat so that all even and flat. Otherwise if we let it dry like this, it will be well dried,
but problem is that it will be curly. It's not a pretty shape. I cannot wait several hours, I just made gim-bugak
a few days ago and then I just put this in a plastic bag. So I will take it out and I'm going to show you,
and show you how to cook, how to enjoy this. Look at this. This is very nice, well dried. (knocking) Can you hear the sound? Very dried, it's breakable. So now there are 2 ways of cooking this. You can't eat this by itself, you need to cook. Toast or frying. Usually gim-bugak
means frying one, but you can toast this. I will show you using this grill. Maybe I will do 2. Like this. And flip over. Dried rice paste will turn into crunchy and fluffy. Kind of a little scorched. Again... I treat this guy as like 1 fish! (laughing) Grill like this. You see? And it's swollen, expanded. Nice chips we made. Toasted. So how can you eat? Just you can break this. So break this. (Crunching) This is good, but bugak is meant to be fried. When this corner is bubbling,
bubbles coming up, that means it's ready. You see?
(Sizzing) You can hear this. You need this tongs and spatula. The garnish part, put this here. 1, 2, 3, 4, 5, and... 1, 2, 3, 4, 5 Look at that, isn't it pretty?
1, 2, 3, 4, 5 1, 2, 3, 4, 5, that's it, done. And then, strain this. Next one same. And put this. Use this. 1, 2, 3, 4, 5 Flip over. 1, 2, 3, 4, 5 ... 3, 4, 5. 1, 2, 3, 4, 5 Looks like white flowers blooming! Amazing! ... 4, 5! 1, 2, 3, 4, 5 Because we put this rice paste even inside, in the middle so it really expands So I like to do all. So pretty!
(bugak hisses) ... 3, 4, 5 My God! 2, 3, 4, 5 (laughs)
Fun fun! Ok, this is my last one! Turn off the heat. Isn't it pretty? We made gim-bugak, very special dish today. You can serve this as a side dish for rice because we used just a little salt, so a little salty. Or snack. Snack by itself you can eat it. Or really really good side dish for beer. You have a party, a beer party, make this. Everybody will be so surprised with big eyes. "Ho my! What is it?" You gotta break this to eat (snaps) (crunches) Mmmm! (CRUNCH) So loud isn't it? Crunchy sound! Mmmm! I love it! (laughs) It tastes like a thick potato chip, but fluffy with a sea flavor. Crunchy and savory. And also, because of rice paste, a little sticky. I'm going to turn on this guy, I should not forget. So, freezer bag. Like this. Enjoy my recipe. Oh by the way - next time, my next video, I will use this guy. Make this and wait for me! Enjoy my recipe. See you next time, bye!
