Korean Bugak Sticky Rice and Seaweed Crisps

"Like many traditional dishes from the Korean culinary oeuvre, bugak (a savory treat made with dried seaweed or various veggies coated with glutinous rice, then deep-fried) originated as a form of temple cuisine. Typically served as a kind of banchan, or appetizer, bugak was likely invented by vegeterian Buddhist monks as a way to extend the shelf life of fresh seaweed and vegetables long into the winter months. Centuries later, this tasty snack has become a pillar of Korean cuisine, enjoyed across the world—and it’s a snack you can now add to your TJ’s shopping list, in the form of Trader Joe’s Korean Bugak Sticky Rice and Seaweed Crisps. They’re made for us by a supplier in the Republic of Korea, who dries discs of combined Seaweed and Sticky Rice for a whopping fifteen hours to ensure a light and well-puffed consistency once cooked. Then, they fry them to a satisfyingly crisp texture, before seasoning them with sesame seeds, sugar, sea salt, onion powder, and kelp powder. It all results in an alluringly umami-rich and crunchy eating experience that still makes a great bit of banchan for a bowl of Organic Silken Tofu soup, a fantastic base for a spicy tuna or salmon hors d’oeuvre, as well as an excellent anytime snack."