Bugak () is a variety of vegetarian twigim (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with chapssal-pul (; glutinous rice paste) and then drying them again. It is eaten as banchan (accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, 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. Bugak is a relatively rare culinary technique in Korean cuisine, along with dasima twigak (; deep fried vegetables without coating). It is often associated with Korean temple cuisine. Varieties dangeun-bugak () – made with carrots dasima-bugak () – made with kelp deulkkae-songi-bugak () – made with perilla inflorescence dongbaek-ip-bugak () – made with camellia leaves dureup-bugak () – made with angelica tree shoots eumnamu-sun-bugak () – made with castor aralia shoots gajuk-bugak () – made with tree of heaven shoots gamja-bugak () – made with potatoes gamnnip-bugak () – made with persimmon leaves gim-bugak () – made with laver gochu-bugak () – made with green chili peppers gukhwa-ip-bugak () – made with chrysanthemum leaves kkaennip-bugak () – made with perilla leaves mosi-ip-bugak () – made with ramie leaves ogapi-ip-bugak () – made with eleuthero leaves parae-bugak () – made with green laver ssuk-bugak () – made with Korean mugwort ueong-ip-bugak () – made with burdock Gallery See also Twigak Korean temple cuisine References Deep fried foods Korean vegetable dishes