Bugak

Bugak

Dureup bugak, fried shoots of Aralia elata coated with glutinous rice paste on the left
Korean name
Hangul 부각
Hanja none
Revised Romanization bugak
McCune–Reischauer pukak

Bugak is a variety of twigim (튀김), or fried Korean traditional dishes, made by deep frying dried vegetables or seaweed that have been coated with chapssalpul (찹쌀풀, glutinous rice paste) for preservation.[1] The culinary technique is rare along with twigak (튀각, deep fried vegetables without coating) in Korean cuisine, all of which are regarded as specialty of Korean Buddhist cuisine.

The ingredients for making bugak are kombu, gim (Korean laver), perilla leaves, chili pepper leaves, ueong (우엉, greater burdock leaves), shoots of Ailanthus altissima, camellia leaves, chrysanthemum leaves, sliced potato and so forth.[2]

Vegetable oils such as perilla oil or soybean oil are used for frying.[2]

Varieties

See also

References

  1. "Twigak and Bugak (fried kelp)". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. Retrieved 2008-06-21.
  2. 1 2 "Bugak 부각" (in Korean). Empas / EncyKorea. Retrieved 2008-06-21.
  3. "Kkaennip bugak". HannaOne. Retrieved 2013-04-15.
  4. 다시마부각 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-15.
  5. 김부각 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-15.
  6. 감자부각 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-15.
  7. 고추부각 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-15.
  8. 두릅부각 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-15.
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