Bugak

 ( Deep Fried Foods ) 

Bugak () is a variety of Vegetarianism twigim (deep-fried dish) in Korean cuisine. It is made by deep frying dried or seaweed coated with chapssal-pul (찹쌀풀; 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 , perilla Kkaennip, perilla inflorescence, camellia leaves, chrysanthemum leaves, Arctium lappa leaves, tree of heaven shoots, , 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 (튀각; deep fried vegetables without coating). It is often associated with Korean temple cuisine.

• dangeun-bugak (당근부각) – made with
• dasima-bugak (다시마부각) – made with kelp
• deulkkae-songi-bugak (들깨송이부각) – made with perilla inflorescence
• dongbaek-ip-bugak (동백잎부각) – made with camellia leaves
• dureup-bugak (두릅부각) – made with Aralia elata shoots
• eumnamu-sun-bugak (음나무순부각) – made with castor aralia shoots
• gajuk-bugak (가죽부각) – made with tree of heaven shoots
• gamja-bugak (감자부각) – made with
• gamnnip-bugak (감잎부각) – made with Diospyros kaki leaves
• gim-bugak (김부각) – made with laver
• gochu-bugak (고추부각) – made with green
• gukhwa-ip-bugak (국화잎부각) – made with chrysanthemum leaves
• kkaennip-bugak (깻잎부각) – made with kkaennip
• mosi-ip-bugak (모시잎부각) – made with Boehmeria nivea leaves
• ogapi-ip-bugak (오가피잎부각) – made with eleuthero leaves
• parae-bugak (파래부각) – made with parae
• ssuk-bugak (쑥부각) – made with Korean mugwort
• ueong-ip-bugak (우엉잎부각) – made with Arctium lappa

• Twigak
• Korean temple cuisine