Bugak (부각) is a variety of vegetarian twigim (deep-fried dish) that was enjoyed by Korean nobility and developed by the Korean royal court cuisine as a way to preserve fresh ingredients well past their peak season. The sliced vegetables and seaweed is coated in glutinous rice paste and then dried out. This way the ingredients could be stored for a long time in a cool place, and then brought out in the winter when food was scarce. During this season, the dried vegetables and seaweed would be fried to enjoy the peak season ingredients all over again. Sea Tangle (Kelp) Crisps 찹쌀 다시마 부각 You will experience the loudest crunch with this crisp as the kelp is much thicker than seaweed. There is an added savoriness thanks to the flavors from the depth of the oceans. Lotus Root Crisps 찹쌀 연근 부각 The lotus root is sliced very thinly, then dried to capture the pure flavors. This process removes the sticky character of the lotus root, and a fantastic crunch is what’s left. Burdock Crisps 찹쌀 우엉 부각 When you want to experience a natural flavor, this crisp is for you. There is a bitter taste from the burdock grown in soil, but this natural essence is what makes this crisp tastier when fried. Hot Pepper Crisps 찹쌀 고추 부각 Keep in mind the word “hot” is written with good intention. If you’re into delicious burning sensations with food, this is the bugak for you as the flavor of the pepper remains intact. Allergen Information: This product is made on equipment that also processes SHRIMP, MILK, SOYBEAN

• Deep-fried dried vegetable snack
• Enjoy as a healthy snack or as a side dish with rice
• A family's secret recipe passed down for four generations
• Made in Korea
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