"Bugak (\uBD80\uAC01) 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 (\uCC39\uC300\uD480; 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 (\uD280\uAC01; deep fried vegetables without coating). It is often associated with Korean temple cuisine."@en . "Bugak (\uBD80\uAC01) 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 (\uCC39\uC300\uD480; pasta nasi gluten) rice paste) dan kemudian dikeringkan lagi. Hidangan tersebut disantap sebagai banchan (sampingan nasi) atau anju (sampingan minuman beralkohol)."@in . "Korean name"@en . . "100.0"^^ . . . "\uBD80\uAC01"@en . "Bugak"@en . . . . "Korean cuisine" . . . . . . "\uBD80\uAC01\uC740 \uD55C\uAD6D \uC804\uD1B5\uC758 \uD280\uAE40\uB958 \uC74C\uC2DD\uC73C\uB85C, \uCC44\uC18C \uBC0F \uD574\uC870\uB97C \uB9D0\uB9B0 \uD6C4 \uBCF4\uC874\uC744 \uC704\uD574 \uC744 \uBA39\uC5EC \uD280\uAE34 \uC74C\uC2DD\uC774\uB2E4. \uC774\uB7F0 \uC870\uB9AC\uBC95\uC740 \uD280\uAC01(\uCC39\uC300\uD480\uC744 \uBA39\uC774\uC9C0 \uC54A\uACE0 \uD280\uAE34 \uB9D0\uB9B0 \uCC44\uC18C)\uACFC \uB354\uBD88\uC5B4 \uD55C\uAD6D \uC694\uB9AC\uC5D0\uC11C\uB294 \uD754\uD558\uC9C0 \uC54A\uC740 \uBC29\uBC95\uC774\uBA70, \uAC70\uC758 \uB300\uBD80\uBD84 \uD55C\uAD6D\uC758 \uC0AC\uCC30\uC74C\uC2DD\uC744 \uB9CC\uB4E4 \uB54C \uC0AC\uC6A9\uD558\uB294 \uD2B9\uC218\uD55C \uC870\uB9AC\uBC95\uC774\uB2E4. \uBD80\uAC01\uC744 \uB9CC\uB4DC\uB294 \uC7AC\uB8CC\uB85C \uB2E4\uC2DC\uB9C8, \uAE40, \uAE7B\uC78E, , \uC6B0\uC5C9, \uAC00\uC8FD\uB098\uBB34 , , , \uAC10\uC790 \uB4F1\uC774 \uC788\uB2E4. \uC61B\uB0A0\uC5D0\uB294 \uB4E4\uAE30\uB984\uC774\uB098 \uCF69\uAE30\uB984 \uAC19\uC740 \uC2DD\uBB3C\uC131 \uAE30\uB984\uC744 \uC774\uC6A9\uD558\uC5EC \uD280\uACBC\uC73C\uB098, \uD604\uB300\uC5D0\uB294 \uC2DD\uC6A9\uC720\uB97C \uC774\uC6A9\uD574 \uD280\uAE34\uB2E4."@ko . . "5479"^^ . . "\uBD80\uAC01"@ko . "Bugak (\uBD80\uAC01) 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 (\uCC39\uC300\uD480; pasta nasi gluten) rice paste) dan kemudian dikeringkan lagi. Hidangan tersebut disantap sebagai banchan (sampingan nasi) atau anju (sampingan minuman beralkohol)."@in . . . . . . "El bugak es una variedad de (\uD280\uAE40), o platos fritos tradicionales coreanos, preparados friendo verdura o algas secas que se ha cubierto con chapssalpul (\uCC39\uC300\uD480, pasta de arroz glutinoso) para conservarlos.\u200B La t\u00E9cnica culinaria es rara respecto al twigak (\uD280\uAC01, verdura seca frita sin recubrir) en la cocina coreana, consider\u00E1ndose 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 (\uC6B0\uC5C9, hojas de bardana), de ailanto, hojas de camelia, hojas de crisantemo, rodajas de patata, etc\u00E9tera.\u200B Para fre\u00EDr se usan aceites vegetales como el de perilla o el de soja.\u200B"@es . . . "Dasima-bugak"@en . . . . . "Bugak"@in . . . . . . . . . . . . "100.0"^^ . . . . . . . . "Bugak (\uBD80\uAC01) 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 (\uCC39\uC300\uD480; 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 . . ""@en . . . "\uBD80\uAC01\uC740 \uD55C\uAD6D \uC804\uD1B5\uC758 \uD280\uAE40\uB958 \uC74C\uC2DD\uC73C\uB85C, \uCC44\uC18C \uBC0F \uD574\uC870\uB97C \uB9D0\uB9B0 \uD6C4 \uBCF4\uC874\uC744 \uC704\uD574 \uC744 \uBA39\uC5EC \uD280\uAE34 \uC74C\uC2DD\uC774\uB2E4. \uC774\uB7F0 \uC870\uB9AC\uBC95\uC740 \uD280\uAC01(\uCC39\uC300\uD480\uC744 \uBA39\uC774\uC9C0 \uC54A\uACE0 \uD280\uAE34 \uB9D0\uB9B0 \uCC44\uC18C)\uACFC \uB354\uBD88\uC5B4 \uD55C\uAD6D \uC694\uB9AC\uC5D0\uC11C\uB294 \uD754\uD558\uC9C0 \uC54A\uC740 \uBC29\uBC95\uC774\uBA70, \uAC70\uC758 \uB300\uBD80\uBD84 \uD55C\uAD6D\uC758 \uC0AC\uCC30\uC74C\uC2DD\uC744 \uB9CC\uB4E4 \uB54C \uC0AC\uC6A9\uD558\uB294 \uD2B9\uC218\uD55C \uC870\uB9AC\uBC95\uC774\uB2E4. \uBD80\uAC01\uC744 \uB9CC\uB4DC\uB294 \uC7AC\uB8CC\uB85C \uB2E4\uC2DC\uB9C8, \uAE40, \uAE7B\uC78E, , \uC6B0\uC5C9, \uAC00\uC8FD\uB098\uBB34 , , , \uAC10\uC790 \uB4F1\uC774 \uC788\uB2E4. \uC61B\uB0A0\uC5D0\uB294 \uB4E4\uAE30\uB984\uC774\uB098 \uCF69\uAE30\uB984 \uAC19\uC740 \uC2DD\uBB3C\uC131 \uAE30\uB984\uC744 \uC774\uC6A9\uD558\uC5EC \uD280\uACBC\uC73C\uB098, \uD604\uB300\uC5D0\uB294 \uC2DD\uC6A9\uC720\uB97C \uC774\uC6A9\uD574 \uD280\uAE34\uB2E4."@ko . "Bugak"@es . . . . . . . . "Bugak"@en . . . "\u0411\u0443\u0433\u0430\u043A (\u043A\u043E\u0440. \uBD80\uAC01) \u2014 \u0446\u0435 \u0440\u0456\u0437\u043D\u043E\u0432\u0438\u0434 \u0432\u0435\u0433\u0435\u0442\u0430\u0440\u0456\u0430\u043D\u0441\u044C\u043A\u043E\u0433\u043E \u0442\u0432\u0456\u0433\u0456\u043C\u0430 (\u0441\u043C\u0430\u0436\u0435\u043D\u0435 \u0443 \u0444\u0440\u0438\u0442\u044E\u0440\u0456) \u0432 \u043A\u043E\u0440\u0435\u0439\u0441\u044C\u043A\u0456\u0439 \u043A\u0443\u0445\u043D\u0456. \u0419\u043E\u0433\u043E \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u044E\u0442\u044C \u0448\u043B\u044F\u0445\u043E\u043C \u0441\u043C\u0430\u0436\u0435\u043D\u043D\u044F \u0443 \u0444\u0440\u0438\u0442\u044E\u0440\u0456 \u0441\u0443\u0448\u0435\u043D\u0438\u0445 \u043E\u0432\u043E\u0447\u0456\u0432 \u0430\u0431\u043E \u043C\u043E\u0440\u0441\u044C\u043A\u0438\u0445 \u0432\u043E\u0434\u043E\u0440\u043E\u0441\u0442\u0435\u0439, \u043F\u043E\u043A\u0440\u0438\u0442\u0438\u0445 \u0447\u0430\u043F\u0441\u0430\u043B-\u043F\u0443\u043B (\uCC39\uC300\uD480; \u043A\u043B\u0435\u0439\u043A\u0430 \u0440\u0438\u0441\u043E\u0432\u0430 \u043F\u0430\u0441\u0442\u0430), \u0430 \u043F\u043E\u0442\u0456\u043C \u0457\u0445 \u0437\u043D\u043E\u0432\u0443 \u0432\u0438\u0441\u0443\u0448\u0443\u044E\u0442\u044C. \u0419\u043E\u0433\u043E \u0457\u0434\u044F\u0442\u044C \u044F\u043A \u0431\u0430\u043D\u0447\u0430\u043D (\u0441\u0443\u043F\u0440\u043E\u0432\u0456\u0434 \u0434\u043E \u0432\u0430\u0440\u0435\u043D\u043E\u0433\u043E \u0440\u0438\u0441\u0443) \u0430\u0431\u043E \u0430\u043D\u0434\u0436\u0443 (\u0441\u0443\u043F\u0440\u043E\u0432\u0456\u0434 \u0434\u043E \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u0438\u0445 \u043D\u0430\u043F\u043E\u0457\u0432). \u0417\u0432\u0438\u0447\u0430\u0439\u043D\u0438\u043C\u0438 \u0456\u043D\u0433\u0440\u0435\u0434\u0456\u0454\u043D\u0442\u0430\u043C\u0438 \u0454 \u0437\u0435\u043B\u0435\u043D\u0438\u0439 \u043F\u0435\u0440\u0435\u0446\u044C \u0447\u0438\u043B\u0456, \u043B\u0438\u0441\u0442\u044F \u043F\u0435\u0440\u0456\u043B\u043B\u0438, \u0441\u0443\u0446\u0432\u0456\u0442\u0442\u044F, \u043B\u0438\u0441\u0442\u044F \u043A\u0430\u043C\u0435\u043B\u0456\u0457, \u043B\u0438\u0441\u0442\u044F \u0445\u0440\u0438\u0437\u0430\u043D\u0442\u0435\u043C\u0438, \u043B\u0438\u0441\u0442\u044F \u043B\u043E\u043F\u0443\u0445\u0430, \u043F\u0430\u0433\u043E\u043D\u0438 \u043D\u0435\u0431\u0435\u0441\u043D\u043E\u0433\u043E \u0434\u0435\u0440\u0435\u0432\u0430, \u043A\u0430\u0440\u0442\u043E\u043F\u043B\u044F, \u0433\u0456\u043C (\u043B\u0430\u0432\u0435\u0440) \u0456 \u0434\u0430\u0441\u0438\u043C\u0430 (\u043B\u0430\u043C\u0456\u043D\u0430\u0440\u0456\u044F). \u0411\u0443\u0433\u0430\u043A \u2014 \u0432\u0456\u0434\u043D\u043E\u0441\u043D\u043E[\u0447\u043E\u0433\u043E?] \u0440\u0456\u0434\u043A\u0456\u0441\u043D\u0430 \u043A\u0443\u043B\u0456\u043D\u0430\u0440\u043D\u0430 \u0442\u0435\u0445\u043D\u0456\u043A\u0430 \u0432 \u043A\u043E\u0440\u0435\u0439\u0441\u044C\u043A\u0456\u0439 \u043A\u0443\u0445\u043D\u0456, \u043F\u043E\u0440\u044F\u0434 \u0437 \u0434\u0430\u0441\u0438\u043C\u0430 \u0442\u0432\u0456\u0433\u0430\u043A\u043E\u043C (\uD280\uAC01; \u0441\u043C\u0430\u0436\u0435\u043D\u0456 \u0443 \u0444\u0440\u0438\u0442\u044E\u0440\u0456 \u043E\u0432\u043E\u0447\u0456 \u0431\u0435\u0437 \u043F\u043E\u043A\u0440\u0438\u0442\u0442\u044F). \u0419\u043E\u0433\u043E \u0447\u0430\u0441\u0442\u043E \u0430\u0441\u043E\u0446\u0456\u044E\u044E\u0442\u044C \u0437 \u043A\u043E\u0440\u0435\u0439\u0441\u044C\u043A\u043E\u044E \u0445\u0440\u0430\u043C\u043E\u0432\u043E\u044E \u043A\u0443\u0445\u043D\u0435\u044E."@uk . . "none"@en . . . "1074892549"^^ . . . . . "no"@en . . . . . "pugak"@en . . . "\u0411\u0443\u0433\u0430\u043A (\u043A\u043E\u0440. \uBD80\uAC01) \u2014 \u0446\u0435 \u0440\u0456\u0437\u043D\u043E\u0432\u0438\u0434 \u0432\u0435\u0433\u0435\u0442\u0430\u0440\u0456\u0430\u043D\u0441\u044C\u043A\u043E\u0433\u043E \u0442\u0432\u0456\u0433\u0456\u043C\u0430 (\u0441\u043C\u0430\u0436\u0435\u043D\u0435 \u0443 \u0444\u0440\u0438\u0442\u044E\u0440\u0456) \u0432 \u043A\u043E\u0440\u0435\u0439\u0441\u044C\u043A\u0456\u0439 \u043A\u0443\u0445\u043D\u0456. \u0419\u043E\u0433\u043E \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u044E\u0442\u044C \u0448\u043B\u044F\u0445\u043E\u043C \u0441\u043C\u0430\u0436\u0435\u043D\u043D\u044F \u0443 \u0444\u0440\u0438\u0442\u044E\u0440\u0456 \u0441\u0443\u0448\u0435\u043D\u0438\u0445 \u043E\u0432\u043E\u0447\u0456\u0432 \u0430\u0431\u043E \u043C\u043E\u0440\u0441\u044C\u043A\u0438\u0445 \u0432\u043E\u0434\u043E\u0440\u043E\u0441\u0442\u0435\u0439, \u043F\u043E\u043A\u0440\u0438\u0442\u0438\u0445 \u0447\u0430\u043F\u0441\u0430\u043B-\u043F\u0443\u043B (\uCC39\uC300\uD480; \u043A\u043B\u0435\u0439\u043A\u0430 \u0440\u0438\u0441\u043E\u0432\u0430 \u043F\u0430\u0441\u0442\u0430), \u0430 \u043F\u043E\u0442\u0456\u043C \u0457\u0445 \u0437\u043D\u043E\u0432\u0443 \u0432\u0438\u0441\u0443\u0448\u0443\u044E\u0442\u044C. \u0419\u043E\u0433\u043E \u0457\u0434\u044F\u0442\u044C \u044F\u043A \u0431\u0430\u043D\u0447\u0430\u043D (\u0441\u0443\u043F\u0440\u043E\u0432\u0456\u0434 \u0434\u043E \u0432\u0430\u0440\u0435\u043D\u043E\u0433\u043E \u0440\u0438\u0441\u0443) \u0430\u0431\u043E \u0430\u043D\u0434\u0436\u0443 (\u0441\u0443\u043F\u0440\u043E\u0432\u0456\u0434 \u0434\u043E \u0430\u043B\u043A\u043E\u0433\u043E\u043B\u044C\u043D\u0438\u0445 \u043D\u0430\u043F\u043E\u0457\u0432). \u0417\u0432\u0438\u0447\u0430\u0439\u043D\u0438\u043C\u0438 \u0456\u043D\u0433\u0440\u0435\u0434\u0456\u0454\u043D\u0442\u0430\u043C\u0438 \u0454 \u0437\u0435\u043B\u0435\u043D\u0438\u0439 \u043F\u0435\u0440\u0435\u0446\u044C \u0447\u0438\u043B\u0456, \u043B\u0438\u0441\u0442\u044F \u043F\u0435\u0440\u0456\u043B\u043B\u0438, \u0441\u0443\u0446\u0432\u0456\u0442\u0442\u044F, \u043B\u0438\u0441\u0442\u044F \u043A\u0430\u043C\u0435\u043B\u0456\u0457, \u043B\u0438\u0441\u0442\u044F \u0445\u0440\u0438\u0437\u0430\u043D\u0442\u0435\u043C\u0438, \u043B\u0438\u0441\u0442\u044F \u043B\u043E\u043F\u0443\u0445\u0430, \u043F\u0430\u0433\u043E\u043D\u0438 \u043D\u0435\u0431\u0435\u0441\u043D\u043E\u0433\u043E \u0434\u0435\u0440\u0435\u0432\u0430, \u043A\u0430\u0440\u0442\u043E\u043F\u043B\u044F, \u0433\u0456\u043C (\u043B\u0430\u0432\u0435\u0440) \u0456 \u0434\u0430\u0441\u0438\u043C\u0430 (\u043B\u0430\u043C\u0456\u043D\u0430\u0440\u0456\u044F)."@uk . . . "\u0411\u0443\u0433\u0430\u043A"@uk . . . . "El bugak es una variedad de (\uD280\uAE40), o platos fritos tradicionales coreanos, preparados friendo verdura o algas secas que se ha cubierto con chapssalpul (\uCC39\uC300\uD480, pasta de arroz glutinoso) para conservarlos.\u200B La t\u00E9cnica culinaria es rara respecto al twigak (\uD280\uAC01, verdura seca frita sin recubrir) en la cocina coreana, consider\u00E1ndose todas estas recetas especialidades de la cocina budista coreana. Para fre\u00EDr se usan aceites vegetales como el de perilla o el de soja.\u200B"@es . "bugak"@en . . . "18058772"^^ . . "Bugak"@en . . . . . .