Dasima-bugak (deep-fried kelp)
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| Type | Fritter |
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| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 부각 |
|---|---|
| Revised Romanization | bugak |
| McCune–Reischauer | pugak |
| IPA | [pu.ɡak̚] |
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| Korean cuisine 한국 요리 조선 료리 |
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Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine.[1] It is made by deep frying dried vegetablesorseaweed coated with chapssal-pul (찹쌀풀; glutinous rice paste) and then drying them again.[2] It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, perilla inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, gim (laver), and dasima (kelp). Vegetable oils such as perilla oilorsoybean oil are typically used for frying.[3]
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.[3][4]
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