The product is characterized by adding anchovy and kelp stock to glutinous rice porridge to flavor it, then applying it to seaweed, drying it, and then oiling it to give it a crispy and savory taste. A large tray suitable for the size of the product is made by manufacturing a dedicated mold, and seaweed bugak is designed to be felt as a more luxurious Korean snack.

The product is characterized by adding anchovy and kelp stock to glutinous rice porridge to flavor it, then applying it to seaweed, drying it, and then oiling it to give it a crispy and savory taste. A large tray suitable for the size of the product is made by manufacturing a dedicated mold, and seaweed bugak is designed to be felt as a more luxurious Korean snack.