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.