Gim Bugak / Nori Chip (ATOMIX)
hwoo.lee•
January 27, 2026
July 2019, I ate the "Kimbap" at Jungsik in Seoul, Korea. The dish has evolved over the years, but conceptually it has stayed the same, an astonishly crisp and light seaweed cracker that makes you want a second. This was one of the first dishes that I tried to look up how to recreate (and to no avail, the access to information back in 2019 was more difficult than today's AI-ridden landscape).
I eventually learned other dishes, moved on with my life, started cooking videos, but this recipe has been on the back-burner of my "bucket list of recipes to learn". Eventually, I met my friend, Yoonsoo Park, who is a Korean chef in NY with quite the notable resume (currently Asst. Culinary Director of naeun hospitality). This "Gim Bugak" that originated from Jungsik has spread across other fine-dining korean establishments, like ATOMIX. This is the exact recipe from ATOMIX in NYC, with a few tweaks that I made.
Ingredients (9)
Ingredients (9)
Instructions
Make the bugak paste
In a bowl, combine the cold water (1 ¼ cups), sweet rice flour (⅛ cup), tapioca starch (¼ cup), sugar (⅛ cup), and salt (⅛ oz). Whisk until completely smooth and homogenous—no lumps.
Transfer the mixture to a saucepan and gradually bring the temperature up to 165 °F, whisking continuously to prevent clumps from forming. Once it reaches 165 °F, transfer to a container and let it cool.
After testing this recipe several times, I end up adding another 150g of water to make a looser bugak paste that's easier to spread.
Assemble and dry
Line the back of a full-sized sheet tray with a silpat (silicone baking mat). Lay down gim (Korean seaweed/nori) (4 sheets) on the silpat. Spread an approximately 1 millimeter thick, even layer of the paste across the surface of the seaweed. Sparsely sprinkle puffed rice on top.
Alternatively, you can add a second layer of gim on top and brush with paste a second time.
Allow to air dry until your desired dryness is achieved—this can take several hours or overnight, depending on humidity.
Fry and season
Heat frying oil to 400 °F. Fry the dried gim bugak between two skimmers (mesh strainers) just until the paste puffs up - this happens very quickly. Remove and place flat on a cooling rack. Season immediately while hot with salt and your choice of powder.
ATOMIX seasons their gim bugak with a mixture of gochugaru (Korean chili flakes) and smoked green tea powder.
Notes
Notes
After having tested this recipe several times, I end up adding another 150 grams of water to the recipe to create a looser bugak paste.
ATOMIX also seasons their gim bugak with a mixture of gochugaru and smoked green tea powder