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. 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.

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

Varieties

• Kkaetip bugak (깻잎부각), made with perilla leaves
• Deulkkaesongi bugak (들깨송이부각), made with cluster of perilla
• Dasima bugak (다시마부각), made with kombu
• Gim bugak (김부각), made with gim
• Gamja bugak (감자부각), made with sliced potato
• Gochu jaban (고추자반), made with chili pepper leaves
• Gochu bugak (고추부각), made with chili pepper
• Ueong jaban (우엉자반), made with greater burdock leaves
• Gajuk bugak (가죽부각)
• Ssuk bugak (쑥부각), made with ssuk (쑥, Artemisia princeps)
• Gamip bugak (감잎부각), made with persimmon leaves
• Dureup bugak (두릅부각), fried shoots of Aralia elata

See also

• Twigak
• Tempura
• Korean vegetarian cuisine