Sweet Soy-Glazed Fried Pepper Bugak (4 servings)

Confirm the bugak is commercially pre-fried and crisp. Raw peppers or dried but un-fried bugak are not suitable.

Combine 20 mL soy sauce and 15 mL syrup; prepare garlic and sesame.

Toss the bugak in a dry pan over low heat for only 30–60 seconds, then remove to a bowl.

Warm garlic gently in the pan without burning it, add the soy-syrup mixture and turn off the heat as soon as the edges bubble.

With the heat off, quickly toss bugak in the glaze, sprinkle sesame and watch for splattering hot syrup.

Spread on a wide plate so steam escapes before packing. Trapped moisture will soften the crisp texture.