Korean pancake

Buchimgae

Banga-buchimgae (Korean mint pancake)
Alternative names	Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong
Course	Appetizer, banchan, anju
Place of origin	Korea
Associated national cuisine	Korean cuisine
Main ingredients	Fish, meat, poultry, seafood, vegetable, flour, eggs

Korean name
Hangul	부침개
Hanja	n/a
Revised Romanization	buchimgae
McCune–Reischauer	puch'imgae
IPA	[pu.tɕʰim.ɡɛ̝]

Buchimgae (부침개), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake is formed.

Jeon is a dish made by frying a mixture of seasoned sliced or minced fish, meat, and vegetables in oil. Ingredients are coated with wheat flour prior to pan-frying the mixture in oil.

Bindae-tteok is a dish made by grinding soaked mung beans, adding vegetables and meat, and pan-frying until the mixture has attained a round and flat shape. No flour or egg is added in bindae-tteok.

Jangtteok is a dish made by adding wheat flour to gochujang or doenjang (soybean paste). Vegetables, such as Java waterdropworts or scallions, are added and the mixture pan-fried in oil into a thin flat pancake.

various buchimgae

kimchi-buchimgae (kimchi pancake)

memil-buchimgae (buckwheat pancake)

bindae-tteok (mung bean pancake)

buchimgae-type pajeon (scallion pancake)

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Wikipedia