Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy and salty, and the fresher it’s made, the better. It’s usually prepared by deep-frying dried vegetables or seaweed coated in chapssalpul 찹쌀풀 (glutinous rice paste), but I’ve deployed an easier technique here by leveraging rice paper. Thin sheets of kimchi add an extra spicy savory layer.

VARIATION: USE KIMCHI SEASONING! Seoul Sisters, a sisters-owned brand based in Korea, makes a delicious kimchi seasoning for an even easier version of this kimchi bugak. Assemble everything as directed, but skip the kimchi. After you lay down the rice paper sheets, sprinkle with 2 Tbsp. kimchi seasoning, then the sesame seeds. Dry for 1 to 2 hours, then fry.