- deep-fried
foods ****ociated with
Korean temple cuisine include twigak and bugak.
Twigak are made from
vegetables such as
dasima (kelp) and
bamboo shoot...
-
relatively rare
culinary technique in
Korean cuisine,
along with
dasima twigak (튀각; deep
fried vegetables without coating). It is
often ****ociated with...
- pan-fried to make
buchimgae (pancake), or deep-fried as
fritters such as
twigak and bugak. Sometimes,
chopi leaves are
added to anchovy-salt
mixture to...
-
Korean cuisine,
dasima is used to make broth, deep-fried into
bugak or
twigak (coated and
uncoated fries),
pickled in soy
sauce as jangajji, and eaten...
- beans) are well-known
dishes as well as kimchi,
saengchae (생채, cold salad),
twigak (튀각, a
fried dish with
without coating), and jeon (pancake) made with young...
-
Dongji kimchi, (동지김치)
Haemul kimchi, (해물김치)
Nabak kimchi, (나박김치)
Dasima twigak, (다시마 튀각)
Gajuk bugak, (가죽부각)
Kkaetip bugak, (깻잎부각) Suae, (수애, 순대) Cheongmuk...
