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Crispy, savory, and surprisingly addictive — meet bugak, Korea's original handcrafted seaweed chip. Made by coating sheets of gim (Korean seaweed) in glutinous rice paste and frying them to a light, golden crisp, it's the kind of snack that's been passed down through generations for good reason. No added sugar, no artificial seasoning — just pure umami. The secret? Shiitake mushrooms grown on Pyodam's own family farm, and a house seaweed blend years in the making. One bag in, you'll wish you'd ordered two.
Crispy, savory, and surprisingly addictive — meet bugak, Korea's original handcrafted seaweed chip. Made by coating sheets of gim (Korean seaweed) in glutinous rice paste and frying them to a light, golden crisp, it's the kind of snack that's been passed down through generations for good reason. No added sugar, no artificial seasoning — just pure umami. The secret? Shiitake mushrooms grown on Pyodam's own family farm, and a house seaweed blend years in the making. One bag in, you'll wish you'd ordered two.
Ingredients: Laver/seaweed (Korea) 66%, glutinous rice (Korea) 24%, shiitake mushroom (Korea) 3%, sesame 2%, garlic 2%, salt 1%, soybean oil 2%
Purity Check: No added sugar, no artificial seasonings, no MSG — clean and pure from start to finish
Process: 100% handcrafted using traditional methods; HACCP Certified
Net Weight: 35g (1.2 oz)
Storage Method: Store at room temperature, away from direct sunlight and humidity
바삭함에 한번, 고소함에 두번, 그리고 재료에 한번 더 반하게 되는 김부각.
부각은 김에 찹쌀풀을 발라 바싹 튀겨낸 한국 전통 간식이에요. 한번 먹어보면 왜 할머니 세대부터 지금까지 사랑받아왔는지 바로 알게 되죠. 설탕도 조미료도 없는데, 이 감칠맛은 어디서 나는 걸까요? 비밀은 표담 직영 농장에서 직접 키운 표고버섯과, 수년간 다듬어온 표담만의 김 배합에 있어요. 한 장 한 장 손으로 만든, 진작 알았더라면 좋았을 그런 맛입니다.
Korea's original artisan chip — and it's been hiding in grandmothers' kitchens this whole time
If you've sat down at a Korean fine dining table and found yourself reaching repeatedly for that impossibly light, crispy seaweed thing before the actual courses arrived — that was bugak. And yes, it's always the unassuming one that steals the show.
Bugak is one of Korea's oldest preserved snack traditions: vegetables or seaweed are coated in glutinous rice paste, slowly dried, then gently fried into something airy, golden, and deeply satisfying. It originated as a way to preserve seasonal ingredients through winter — a culinary solution so good it became a beloved snack in its own right. Think of it as Korea's original artisan chip: no artificial flavoring needed, because the ingredients do all the talking.
Pyodam's version takes the tradition one step further. Their glutinous rice paste is slow-cooked with house-grown shiitake mushrooms — not stirred in as an afterthought, but built into the paste itself — giving each crisp a warm, earthy umami depth you simply won't find in any mass-produced seaweed snack.
From the misty mountains of Gurye to your snack bowl
There's a reason this bugak tastes different. Pyodam's family farm sits beneath Hwaeomsa Temple in Gurye, South Jeolla Province — one of Korea's most storied temple regions, with clean mountain air and soil that's been quietly growing exceptional produce for centuries. The shiitake mushrooms are cultivated here by the family themselves, and it shows: the flavor is earthy without being heavy, complex without being fussy.
The seaweed is sourced from the pristine coastal waters of the Dadohae region, celebrated for its mineral-rich, deeply savory gim. And rather than using any standard seaweed, Pyodam spent years perfecting their own proprietary blend — a specific ratio of laver varieties that delivers the ideal balance of crispiness, flavor, and texture. The glutinous rice paste-to-seaweed ratio is equally deliberate: every sheet is coated to a precise golden ratio, calibrated for maximum crunch and clean, balanced taste.
No artificial seasoning. No shortcuts. Just the same recipe that's been passed down through the family — because some things don't need improving.
The only tip you actually need (besides buying two bags)
Let's be honest: straight out of the bag is already a 10/10 experience. Light, savory, and quietly addictive in the best possible way.
But if you want to take it further:
Kids reach for it. Adults can't stop. It's the rare snack that works equally well at a children's lunch table and a grown-up dinner party — no adjustments needed.
한국의 전통 수제 간식 — 사실 할머니 부엌에 늘 있었어요
파인다이닝 한식 코스에서, 혹은 사찰음식 상차림에서 정체 모를 바삭한 김 과자에 손이 멈추지 않았던 경험 있으신가요? 그게 바로 부각이에요. 늘 조용히 존재하지만, 먹기 시작하면 가장 먼저 없어지는 것.
부각은 김이나 채소에 찹쌀풀을 발라 말린 뒤 튀겨낸 한국 전통 간식이에요. 원래는 제철 재료를 오래 보관하기 위해 고안된 방법이었는데, 그 맛이 너무 좋아서 그 자체로 사랑받는 간식이 된 거예요. 한국식 수제 칩이라고 생각하시면 돼요 — 인공 향료 없이도, 재료 자체가 모든 걸 말해줍니다.
표담의 김부각은 여기서 한 발 더 나아가요. 찹쌀풀을 끓일 때부터 직접 재배한 표고버섯을 함께 넣어 천천히 조리해요. 나중에 재료를 얹는 게 아니라, 풀 자체에 버섯의 깊은 감칠맛이 배어드는 방식이에요. 시중의 어떤 김 간식에서도 찾기 어려운 깊이가 여기에 있어요.
맑은 산자락에서 여러분의 간식 그릇까지
이 김부각의 맛이 다른 이유가 있어요. 표담의 직영 농장은 전남 구례 화엄사 자락에 자리하고 있어요. 수백 년의 역사를 품은 이 지역의 맑은 공기와 깨끗한 토양에서, 가족이 직접 표고버섯을 재배합니다. 무겁지 않고 은은하게 깊은, 그 풍미가 바로 그 결과예요.
김은 다도해역의 청정한 바다에서 생산된 국내산을 사용해요. 표담은 단순히 좋은 김을 구매하는 것에서 그치지 않고, 파래와 김의 비율을 수년간 연구해 표담만의 전용 배합을 완성했어요. 찹쌀 반죽과 김의 황금 비율도 마찬가지 — 바삭함과 균형 잡힌 맛을 위해 오랜 시간 다듬어온 레시피예요.
설탕도, 인공조미료도 없어요. 지름길도 없고요. 대대로 전해져 내려온 레시피 그대로 — 어떤 것들은 굳이 바꿀 필요가 없으니까요.
솔직히 필요한 팁은 딱 하나예요 (두 봉지 사세요)
가장 맛있게 먹는 방법은요 — 봉지 뜯어서 그냥 드시면 돼요. 가볍고, 고소하고, 어느새 봉지 바닥이 보여요.
조금 더 활용하고 싶다면:
아이도 어른도 손이 멈추질 않아요. 도시락에도, 홈파티 테이블에도 자신 있게 올릴 수 있는 간식이에요.
Pyodam — whose name literally means "to hold the essence of shiitake " — was born from a family's unwillingness to let a good recipe disappear. Using a formula passed down from grandmother to the next generation, they make bugak the way it has always been made: entirely by hand, one sheet at a time, with ingredients they grow or carefully source themselves.
Their family farm is located in Gurye, South Jeolla Province, in the shadow of Hwaeomsa Temple — a region long recognized for its exceptional agricultural terroir and clean mountain environment. It is here that Pyodam cultivates its own shiitake mushrooms, ensuring full control over quality from soil to snack. The coastal seaweed comes from the Dadohae area, renowned for its mineral-rich waters and premium-quality gim.
No artificial seasonings are used at any stage. The seaweed blend itself is proprietary — years in the making, refined for the precise ratio of crispiness and flavor that defines a Pyodam crisp. The glutinous rice-to-seaweed ratio is similarly intentional, the result of continuous refinement rather than convenience. Every pouch is HACCP certified, meaning their facility and processes meet the highest food safety standards recognized in Korea.
This is a small producer doing things the slow, careful, right way. And with every crispy, savory sheet, you can taste exactly why that matters.
표담은 '표고버섯을 담다’라는 뜻입니다. 할머니로부터 이어져 내려온 레시피를 지키기 위해, 가족이 직접 표고버섯을 재배하고 김부각을 손으로 만들고 있어요.
표담의 직영 농장은 전남 구례 화엄사 자락에 위치해 있습니다. 맑은 공기와 깨끗한 환경에서 직접 키운 표고버섯이 찹쌀풀의 핵심 재료가 되고, 김은 다도해역의 청정 바다에서 생산한 국내산을 사용합니다. 파래와 김의 비율을 수년간 연구해서 만든 표담 전용 김, 그리고 찹쌀 반죽과의 황금 비율까지 — 모든 디테일이 오랜 고민의 결과물이에요.
인공조미료는 어떤 공정에서도 사용하지 않으며, HACCP 인증을 통해 위생과 품질 기준을 철저히 관리하고 있습니다. 작은 생산자가 느리고 정성스럽게 만드는 방식 — 그 차이가 한입에 느껴집니다.
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