{"id":253852,"date":"2026-03-29T17:30:49","date_gmt":"2026-03-29T08:30:49","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/03\/29\/suk-bugak-try-spring-snack-complete\/"},"modified":"2026-04-15T16:37:48","modified_gmt":"2026-04-15T07:37:48","slug":"suk-bugak-try-spring-snack-complete","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/03\/29\/suk-bugak-try-spring-snack-complete\/","title":{"rendered":"Why ‘Suk Bugak’ is the Must-Try Spring Snack: A Complete Guide to Crispy Mugwort Delights"},"content":{"rendered":"

Translation result <\/p>\n

When spring\u2019s fragrant mugwort turns leathery and tough, revive it as ssukbugak \u2014 crunchy mugwort crisps that are impossible to stop eating.<\/p>\n

Mugwort is a hallmark of spring, but if you miss its peak it quickly becomes coarse and fibrous. Young shoots are perfect in seasoned greens or soups, but once the stems thicken they get stringy and unpleasant to eat raw. The classic rescue is bugak, which flips that chewiness into a delightful crisp.<\/p>\n

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  YouTube ‘sogyo table Sogyo Table TV’<\/figcaption><\/figure>\n<\/div>\n

Bugak is a traditional snack made by coating vegetables or seaweed in a starch paste, drying them, and deep-frying. Using mugwort preserves its aroma while completely transforming the texture. Even tough mugwort becomes nutty and crisp, turning into something you’d reach for as a snack.<\/p>\n

The secret to great ssukbugak is the prep. Start by washing the tough mugwort thoroughly, then blanch it briefly in boiling water with a pinch of salt. Blanching softens the fibers and cuts bitterness. Rinse the blanched mugwort in cold water to set the color, then squeeze out the excess moisture.<\/p>\n

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  YouTube ‘sogyo table Sogyo Table TV’<\/figcaption><\/figure>\n
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Next, coat the mugwort with a paste. Traditionally, cooks use a glutinous rice paste: mix glutinous rice flour with water and simmer over low heat until it thickens. Apply a thin layer of this paste\u2014too thick a coating will soak up oil during frying and make the pieces heavy.<\/p>\n

Lay the coated mugwort flat without overlapping and dry it completely in sunlight or a well-ventilated spot. This drying step makes or breaks the result: any residual moisture will keep the pieces from puffing and cause sogginess, so let them dry thoroughly until crisp.<\/p>\n

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  YouTube ‘sogyo table Sogyo Table TV’<\/figcaption><\/figure>\n
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Once fully dried, fry the mugwort in oil heated to about 170\u00b0C. The pieces will puff up instantly and turn crisp. Don\u2019t over-fry\u2014leave them in only briefly to avoid darkening or a bitter taste.<\/p>\n

Drain the fried ssukbugak on paper towels, then finish with a light sprinkle of salt or sugar. For a bolder kick, add red pepper flakes or a soy-based glaze. It\u2019s simple, irresistible, and dangerously snackable.<\/p>\n

The biggest advantage of ssukbugak is ingredient efficiency. You can transform otherwise wasted tough mugwort into a snack or side dish with a completely new texture. Because the mugwort\u2019s aroma stays intact, you can savor a little taste of spring longer. The dried form also stores well, so you can enjoy it over time.<\/p>\n

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  YouTube ‘sogyo table Sogyo Table TV’<\/figcaption><\/figure>\n
<\/div>\n<\/div>\n

From a nutritional perspective, mugwort offers dietary fiber and various nutrients that can help restore energy in spring. Frying adds oil, but the flavor is so concentrated that a small portion goes a long way, which helps curb overindulgence.<\/p>\n

Be careful with oil temperature and drying. If the oil is too cool, the pieces won\u2019t crisp; if it\u2019s too hot, they\u2019ll burn. Frying before they\u2019re completely dry can cause oil splatter and ruin the texture, so thorough drying is essential.<\/p>\n

As chefs and home cooks reinterpret traditional dishes, ssukbugak is enjoying a comeback. It\u2019s moved beyond a simple side and now stars as a snack or bar bite, with creative variations popping up everywhere.<\/p>\n

Your daily personal fortune report! How will your day go?<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Transform tough mugwort into crispy mugwort chips for a delightful spring snack with pre-treatment and frying techniques!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_url":"https:\/\/contents-cdn.viewus.co.kr\/image\/2026\/03\/CP-2022-0028\/image-1d58ea2e-e0af-4a5e-896e-739705c441e4.jpeg","footnotes":""},"categories":[278098],"tags":[],"class_list":["post-253852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nWhy 'Suk Bugak' is the Must-Try Spring Snack: A Complete Guide to Crispy Mugwort Delights<\/title>\n<meta name=\"description\" content=\"Transform tough mugwort into crispy mugwort chips for a delightful spring snack with pre-treatment and frying techniques!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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