Buchimgae
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kimchi-buchimgae (kimchi pancake)
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| Alternative names | Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong |
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| Course | appetizer, banchan, anju |
| Place of origin | Korea |
| Main ingredients | Fish, meat, poultry, seafood, vegetable, flour, egg |
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| Korean name | |
| Hangul | 부침개 |
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| Revised Romanization | buchimgae |
| McCune–Reischauer | puch'imgae |
| IPA | [pu.tɕʰim.ɡɛ̝] |
Buchimgae (부침개) or Korean pancake in a wider sense refers to food made by pan-frying an ingredient soaked in egg or a batter mixed with other ingredients.Buchimgae in a narrower sense is a dish made by pan-frying in oil a thick batter with ingredients into a thin flat pancake.
A dish made by seasoning sliced or minced fish, meat, vegetables, etc., and coating them with wheat flour before frying them in oil is called jeon.
Bindaettoek is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying it round and flat. No flour or egg is added in bindaetteok.
Jangtteok is a dish made by adding wheat flour to gochujang or doenjang, then adding vegetables such as Java waterdropworts or spring onions, and pan-frying into a thin flat pancake in oil.
buchimgae
buchimgae type pajeon (spring onion pancake)
buchimgae type buchujeon (garlic chive pancake)
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Wikipedia