Gim Bugak

In a small saucepan, combine glutinous rice flour, water, and gochujang. Whisk until the mixture is smooth and free of lumps.

Heat the glutinous rice flour mixture over medium-low heat, stirring constantly with a whisk or spatula, until it thickens into a smooth, translucent paste. This typically takes 3-5 minutes. Remove from heat and let the paste cool slightly.

Lay out one sheet of gim on a clean, dry surface. Using a pastry brush or a small spatula, spread a very thin, even layer of the cooled glutinous rice paste over one side of the gim sheet.