''Bugak'' () is a variety of

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

twigim A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory va ...

'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried

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

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

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

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

chili peppers Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...

perilla ''Perilla'' is a genus consisting of one major Asiatic crop species ''Perilla frutescens'' and a few wild species in nature belonging to the mint family, Lamiaceae. The genus encompasses several distinct varieties of Asian herb, seed, and veget ...

leaves,

inflorescence An inflorescence is a group or cluster of flowers arranged on a Plant stem, stem that is composed of a main branch or a complicated arrangement of branches. Morphology (biology), Morphologically, it is the modified part of the shoot of sperma ...

camellia ''Camellia'' (pronounced or ) is a genus of flowering plants in the family Theaceae. They are found in eastern and southern Asia, from the Himalayas east to Japan and Indonesia. There are more than 220 described species, with some controv ...

leaves, chrysanthemum leaves, burdock leaves,

tree of heaven ''Ailanthus altissima'' , commonly known as tree of heaven, ailanthus, varnish tree, or in Chinese as ''chouchun'' (), is a deciduous tree in the family Simaroubaceae. It is native to northeast and central China, and Taiwan. Unlike other memb ...

shoots, potatoes, '' gim'' (laver), and '' dasima'' (kelp). Vegetable oils such as

perilla oil Perilla oil ( ''Deulgireum'') is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine ...

soybean oil Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (''Glycine max''). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed s ...

are typically used for frying. ''Bugak'' is a relatively rare culinary technique in Korean cuisine, along with ''

dasima twigak ''Dasima'' is a 1940 film from the Dutch East Indies (now Indonesia) directed by Tan Tjoei Hock and produced by The Teng Chun. It is the third adaptation of G. Francis' 1896 novel ''Tjerita Njai Dasima''. Plot A merchant named Winata is buildi ...

'' (; 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 – 935 ...

Varieties

* ''dangeun-bugak'' () – made with carrots * ''dasima-bugak'' () – made with

kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

* ''deulkkae-songi-bugak'' () – made with

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

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

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 Oriental persimmon, ''Diospyros kaki'' ''Diospyros'' is in the family Ebenaceae, and a number of non-per ...

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

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

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

ramie Ramie (pronounced: , ; from Malay ) is a flowering plant in the nettle family Urticaceae, native to eastern Asia. It is a 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'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Ulva'' (''Ulva prolifera'', ''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