Bugak () is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with chapssal-pul (; glutinous rice paste) and then drying them again. It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, perilla inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, gim (laver), and dasima (kelp). Vegetable oils such as perilla oil or soybean oil are typically used for frying.

Bugak is a relatively rare culinary technique in Korean cuisine, along with dasima twigak (; deep fried vegetables without coating). It is often associated with Korean temple cuisine.

Varieties

• dangeun-bugak () – made with carrots

• dasima-bugak () – made with kelp

• deulkkae-songi-bugak () – made with perilla inflorescence

• dongbaek-ip-bugak () – made with camellia leaves

• dureup-bugak () – made with angelica tree shoots

• eumnamu-sun-bugak () – made with castor aralia shoots

• gajuk-bugak () – made with tree of heaven shoots

• gamja-bugak () – made with potatoes

• gamnnip-bugak () – made with persimmon leaves

• gim-bugak () – made with laver

• gochu-bugak () – made with green chili peppers

• gukhwa-ip-bugak () – made with chrysanthemum leaves

• kkaennip-bugak () – made with perilla leaves

• mosi-ip-bugak () – made with ramie leaves

• ogapi-ip-bugak () – made with eleuthero leaves

• parae-bugak () – made with green laver

• ssuk-bugak () – made with Korean mugwort

• ueong-ip-bugak () – made with burdock

Gallery

See also

• Twigak

• Korean temple cuisine

References