Begin with making the nori crisps. Fill a deep fryer or one-third of a large saucepan with vegetable oil and heat to 190°C on a cook’s thermometer. In batches, add the kimm bugak and cook for 15-30 seconds or until golden and extra crisp. Use tongs to transfer to a tray lined with paper towel. Sprinkle with salt. Set aside until serving.
