In a pot, combine the ingredients for the glue and place it over low heat for approximately 15 minutes. Stir frequently to prevent scorching.
Once the rice flour is completely dissolved and the consistency resembles jam, remove it from the heat and let it cool.
Cut the Gim into rectangles about the size of an iPhone and spread the glue over one half lengthwise, fold it vertically, and then spread more glue on top. This way, you will have two layers of gim and glue. When you are done spreading the glue, top with some roasted sesame seeds.
Let them dry in the sunlight for a day, ensuring good ventilation. Natural wind or a fan will help.
Once they are thoroughly dried, deep-fry them in vegetable oil and check whether they puff properly. Usually, this takes just a couple of seconds at 180°C. While frying, shape Bugak into a flat form using tongs, a spoon, or another tool.
Drain them in a strainer or a paper towel.
Enjoy with a sprinkle of salt or any other dips you like.
You can store them in a dry container for a couple of weeks.
