Bugak
Dasima-bugak (deep-fried kelp)
|
|
| Type | Fritter |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
 |
|
| Korean name | |
| Hangul | 부각 |
|---|---|
| Hanja | n/a |
| Revised Romanization | bugak |
| McCune–Reischauer | pugak |
| IPA | [pu.ɡak̚] |
Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed that have been coated with chapssal-pul (찹쌀풀; glutinous rice paste) and then dried once again. It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients for making bugak are green chili peppers, perilla leaves and 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 twigak (튀각; deep fried vegetables without coating), it is often associated with Korean temple cuisine.
Gim-bugak (deep fried seaweed)
Gochu-bugak (deep fried chili peppers)
Dureup-bugak (deep fried angelica tree shoots) with chal-jeonbyeong (glutinous rice pancakes)
...
Wikipedia