Bugak (부각) 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 (찹쌀풀; 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.
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| - Bugak (en)
- Bugak (es)
- Bugak (in)
- 부각 (ko)
- Бугак (uk)
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| - Bugak (부각) adalah sebuah ragam twigim (hidangan goreng rendam) vegetarian dalam hidangan Korea. Hidangan tersebut terbuat dari sayur atau rumput laut kering goreng rendam yang dilapisi dengan chapssal-pul (찹쌀풀; pasta nasi gluten) rice paste) dan kemudian dikeringkan lagi. Hidangan tersebut disantap sebagai banchan (sampingan nasi) atau anju (sampingan minuman beralkohol). (in)
- 부각은 한국 전통의 튀김류 음식으로, 채소 및 해조를 말린 후 보존을 위해 을 먹여 튀긴 음식이다. 이런 조리법은 튀각(찹쌀풀을 먹이지 않고 튀긴 말린 채소)과 더불어 한국 요리에서는 흔하지 않은 방법이며, 거의 대부분 한국의 사찰음식을 만들 때 사용하는 특수한 조리법이다. 부각을 만드는 재료로 다시마, 김, 깻잎, , 우엉, 가죽나무 , , , 감자 등이 있다. 옛날에는 들기름이나 콩기름 같은 식물성 기름을 이용하여 튀겼으나, 현대에는 식용유를 이용해 튀긴다. (ko)
- Bugak (부각) 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 (찹쌀풀; 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. (en)
- El bugak es una variedad de (튀김), o platos fritos tradicionales coreanos, preparados friendo verdura o algas secas que se ha cubierto con chapssalpul (찹쌀풀, pasta de arroz glutinoso) para conservarlos. La técnica culinaria es rara respecto al twigak (튀각, verdura seca frita sin recubrir) en la cocina coreana, considerándose todas estas recetas especialidades de la cocina budista coreana. Para freír se usan aceites vegetales como el de perilla o el de soja. (es)
- Бугак (кор. 부각) — це різновид вегетаріанського твігіма (смажене у фритюрі) в корейській кухні. Його виготовляють шляхом смаження у фритюрі сушених овочів або морських водоростей, покритих чапсал-пул (찹쌀풀; клейка рисова паста), а потім їх знову висушують. Його їдять як банчан (супровід до вареного рису) або анджу (супровід до алкогольних напоїв). Звичайними інгредієнтами є зелений перець чилі, листя перілли, суцвіття, листя камелії, листя хризантеми, листя лопуха, пагони небесного дерева, картопля, гім (лавер) і дасима (ламінарія). (uk)
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| - Bugak (부각) 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 (찹쌀풀; 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 (튀각; deep fried vegetables without coating). It is often associated with Korean temple cuisine. (en)
- El bugak es una variedad de (튀김), o platos fritos tradicionales coreanos, preparados friendo verdura o algas secas que se ha cubierto con chapssalpul (찹쌀풀, pasta de arroz glutinoso) para conservarlos. La técnica culinaria es rara respecto al twigak (튀각, verdura seca frita sin recubrir) en la cocina coreana, considerándose todas estas recetas especialidades de la cocina budista coreana. Los ingredientes para preparar bugak son kombu, gim (alga coreana), hojas de perilla, hojas de guindilla, ueong (우엉, hojas de bardana), de ailanto, hojas de camelia, hojas de crisantemo, rodajas de patata, etcétera. Para freír se usan aceites vegetales como el de perilla o el de soja. (es)
- Bugak (부각) adalah sebuah ragam twigim (hidangan goreng rendam) vegetarian dalam hidangan Korea. Hidangan tersebut terbuat dari sayur atau rumput laut kering goreng rendam yang dilapisi dengan chapssal-pul (찹쌀풀; pasta nasi gluten) rice paste) dan kemudian dikeringkan lagi. Hidangan tersebut disantap sebagai banchan (sampingan nasi) atau anju (sampingan minuman beralkohol). (in)
- 부각은 한국 전통의 튀김류 음식으로, 채소 및 해조를 말린 후 보존을 위해 을 먹여 튀긴 음식이다. 이런 조리법은 튀각(찹쌀풀을 먹이지 않고 튀긴 말린 채소)과 더불어 한국 요리에서는 흔하지 않은 방법이며, 거의 대부분 한국의 사찰음식을 만들 때 사용하는 특수한 조리법이다. 부각을 만드는 재료로 다시마, 김, 깻잎, , 우엉, 가죽나무 , , , 감자 등이 있다. 옛날에는 들기름이나 콩기름 같은 식물성 기름을 이용하여 튀겼으나, 현대에는 식용유를 이용해 튀긴다. (ko)
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