Bugak

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 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, 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. Bugak is a relatively rare culinary technique in Korean cuisine, along with dasima twigak. It is often associated with Korean temple cuisine.

Description: Wikipedia — Bugak, CC BY-SA 4.0