 Dasima-bugak (deep-fried kelp) | |
| Type | Fritter |
|---|---|
| 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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| This article is part of a series on |
| 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 vegetables or seaweed 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 oil or soybean 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]
- ^ Mishan, Ligaya (1 May 2014). "Hungry City: Dotory in Williamsburg, Brooklyn". The New York Times. Retrieved 30 May 2017.
- ^ "Twigak and Bugak (fried kelp)". Korea Agro-Fisheries Trade Corporation. Archived from the original on 14 April 2009. Retrieved 21 June 2008.
- ^ a b 서, 혜경. "bugak" 부각. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 21 June 2008.
- ^ Yoon, Sook-ja (January 2015). "The taste of time: No country enjoys fermented and preserved foods like Korea". KOREA. Vol. 11, no. 1. Korean Culture and Information Service. p. 11. Retrieved 30 April 2017 – via issuu.
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