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, 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.
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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.
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