''Bugak'' () is a variety of

vegetarian Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ...

'' twigim'' (deep-fried dish) in

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

. It is made by

deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a fryi ...

dried

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s or

seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of ''Rhodophyta'' (red), '' Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...

coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''

banchan ''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...

'' (accompaniment to cooked rice) or '' anju'' (accompaniment to alcoholic beverages). Common ingredients are green

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s, perilla

leaves A leaf (: leaves) is a principal appendage of the stem of a vascular plant, usually borne laterally above ground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, stem, ...

, perilla

inflorescence In botany, an inflorescence is a group or cluster of flowers arranged on a plant's Plant stem, stem that is composed of a main branch or a system of branches. An inflorescence is categorized on the basis of the arrangement of flowers on a mai ...

camellia ''Camellia'' (pronounced or ) is a genus of flowering plants in the family Theaceae. They are found in tropical and subtropical areas in East Asia, eastern and South Asia, southern Asia, from the Himalayas east to Japan and Indonesia. There are ...

leaves,

chrysanthemum Chrysanthemums ( ), sometimes called mums or chrysanths, are flowering plants in the Asteraceae family. They are native to East Asia and northeastern Europe. Most species originate from East Asia, and the center of diversity is in China. Co ...

leaves, burdock leaves,

tree of heaven ''Ailanthus altissima'' ( ), commonly known as tree of heaven or ailanthus tree, is a deciduous tree in the quassia family. It is native to northeast and central China, and Taiwan. Unlike other members of the genus ''Ailanthus'', it is found ...

shoots,

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es, '' gim'' (laver), and '' dasima'' (kelp). Vegetable oils such as perilla oil or

soybean oil Soybean oil (British English: soyabean oil) is a vegetable oil extracted from soybean (''Glycine max'') legumes. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed 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 Korean temple cuisine () refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 93 ...

Varieties

* ''dangeun-bugak'' () – made with

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

s * ''dasima-bugak'' () – made with

kelp Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a str ...

* ''deulkkae-songi-bugak'' () – made with perilla inflorescence * ''dongbaek-ip-bugak'' () – made with

leaves * ''dureup-bugak'' () – made with angelica tree shoots * ''eumnamu-sun-bugak'' () – made with castor aralia shoots * ''gajuk-bugak'' () – made with

shoots * ''gamja-bugak'' () – made with

es * ''gamnnip-bugak'' () – made with

persimmon The persimmon () is the edible fruit of a number of species of trees in the genus '' Diospyros''. The most widely cultivated of these is the Chinese and Japanese kaki persimmon, ''Diospyros kaki''. In 2022, China produced 77% of the world's p ...

leaves * ''gim-bugak'' () – made with laver * ''gochu-bugak'' () – made with green

s * ''gukhwa-ip-bugak'' () – made with

leaves * ''kkaennip-bugak'' () – made with perilla leaves * ''mosi-ip-bugak'' () – made with

ramie Ramie (pronounced: , ; from Malay ), ''Boehmeria nivea'', is a flowering plant in the nettle family Urticaceae, native to eastern Asia. It is an herbaceous perennial growing to tall;

leaves * ''ogapi-ip-bugak'' () – made wit
eleuthero
leaves * ''parae-bugak'' () – made with

green laver Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () and ''kim'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Sea lettuce, U ...

* ''ssuk-bugak'' () – made with Korean mugwort * ''ueong-ip-bugak'' () – made with burdock

Gallery

Gim-bugak.jpg, ''Gim-bugak'' (deep fried seaweed) Gochu-bugak.jpg, ''Gochu-bugak'' (deep fried chili peppers) Korean cuisine-Dureup bugak and Chal jeonbyeong.jpg, ''Dureup-bugak'' (deep fried angelica tree shoots) with ''chal-jeonbyeong'' (glutinous rice pancakes)

References

Deep fried foods Korean vegetable dishes {{Korea-cuisine-stub

Varieties

Gallery

See also

References