Bugak
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| Type | Fritter |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
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| Template:Infobox Korean name/auto | |
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Lua error in package.lua at line 80: module 'Module:Sidebar/configuration' not found. Bugak (Script error: No such module "Lang".) 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 (Script error: No such module "Lang".; 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 (Script error: No such module "Lang".; deep fried vegetables without coating). It is often associated with Korean temple cuisine.[3][4]
Varieties
- dangeun-bugak (Script error: No such module "Lang".) – made with carrots
- dasima-bugak (Script error: No such module "Lang".) – made with kelp
- deulkkae-songi-bugak (Script error: No such module "Lang".) – made with perilla inflorescence
- dongbaek-ip-bugak (Script error: No such module "Lang".) – made with camellia leaves
- dureup-bugak (Script error: No such module "Lang".) – made with angelica tree shoots
- eumnamu-sun-bugak (Script error: No such module "Lang".) – made with castor aralia shoots
- gajuk-bugak (Script error: No such module "Lang".) – made with tree of heaven shoots
- gamja-bugak (Script error: No such module "Lang".) – made with potatoes
- gamnnip-bugak (Script error: No such module "Lang".) – made with persimmon leaves
- gim-bugak (Script error: No such module "Lang".) – made with laver
- gochu-bugak (Script error: No such module "Lang".) – made with green chili peppers
- gukhwa-ip-bugak (Script error: No such module "Lang".) – made with chrysanthemum leaves
- kkaennip-bugak (Script error: No such module "Lang".) – made with perilla leaves
- mosi-ip-bugak (Script error: No such module "Lang".) – made with ramie leaves
- ogapi-ip-bugak (Script error: No such module "Lang".) – made with eleuthero leaves
- parae-bugak (Script error: No such module "Lang".) – made with green laver
- ssuk-bugak (Script error: No such module "Lang".) – made with Korean mugwort
- ueong-ip-bugak (Script error: No such module "Lang".) – made with burdock
Gallery
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Gim-bugak (deep fried seaweed) -
Gochu-bugak (deep fried chili peppers) -
Dureup-bugak (deep fried angelica tree shoots) with chal-jeonbyeong (glutinous rice pancakes)
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Mishan, Ligaya (1 May 2014). "Hungry City: Dotory in Williamsburg, Brooklyn". The New York Times. Retrieved 30 May 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."Twigak and Bugak (fried kelp)". Korea Agro-Fisheries Trade Corporation. Archived from the original on 14 April 2009. Retrieved 21 June 2008.
- ^ a b Page Module:Citation/CS1/styles.css has no content.서, 혜경. "bugak" 부각. Encyclopedia of Korean Culture (in 한국어). Academy of Korean Studies. Retrieved 21 June 2008.
- ^ Page Module:Citation/CS1/styles.css has no content.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. Archived from the original on 15 April 2023. Retrieved 30 April 2017 – via issuu.
