I was skeptical about this one at first, but after trying to make this Spicy Rice Paper “Bacon,” I’ve been made a believer. Honestly, I just wanted something a little spicy and a little salty and a little crispy to add to my toast, and I had some leftover rice paper from my Ricepop Tofu Nuggets and Ricepaper Stuffed Tteokbokki, I figured I’d give it a try. I’m so glad I did, as the peach and ricotta toast I topped with these strips of deliciousness was perfect!
What is it they say? “The secret’s in the sauce?” Well, for Rice Paper “Bacon,” the secret’s in the marinade. The marinade here is pretty straightforward:
- Smoked paprika
- Garlic powder
- Cracked black pepper
- Soy sauce
- Liquid smoke
- Rice vinegar
- Brown rice syrup
The gochugaru adds smokiness, a little sweetness, and, of course, the heat. The soy sauce is what gives the “bacon” its requisite saltiness, while the liquid smoke and vinegar give it that necessary “twang.”
The Rice Paper Strips
You start out with two sheets of rice paper. Using one sheet will result in strips that are too thing to withstand the baking temperature. Cut them up into 1.5-inch thick strips and dip them in the marinade. You don’t need to soak them in the marinade. Just slide them through the marinade and submerge them for maybe 3 or 4 seconds. The longer you soak them, the harder they will be to work with.
Afterwards, you just place them on a baking sheet and bake them for about 10 minutes, until they are crispy. Of course, if you like softer bacon (like I used to), then bake them for more like 7 to 8 minutes.
They are perfect for BLTs or toast or just by themselves!
Spicy Rice Paper Bacon
- baking sheet
- Preheat your oven to 400° F.
- Mix together the gochugaru, garlic powder, black pepper, liquid smoke, soy sauce, brown rice syrup, rice vinegar, smoked paprika, and the oil in a container with a flat surface (i.e., medium sized rectangular glass storage container).
- Take the two sheets of rice paper and place them on top of each other. Then, using kitchen shears, cut them into 5 strips (technically 10 strips on top of each other).
- Submerge the 2-ply strips in the liquid and place them on a baking sheet.
- Bake them in the oven for approximately 10 minutes, until they are crispy.