Buchimgae
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Buchimgae (Korean: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-shaped fritter is formed. It is also commonly eaten in Japanese households, where it is affectionately known as chijimi (チヂミ) or Kego-yaki (警固焼き).
Types
Buchimgae
- hobak-buchimgae (호박부침개) – Korean zucchini pancake
- kimchi-buchimgae (김치부침개) – kimchi pancake
- memil-buchimgae (메밀부침개) – buckwheat pancake
- some varieties of pajeon (파전) – scallion pancake
- some varieties of buchu-jeon (부추전) – garlic chive pancake
Jeon
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
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
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.
Gallery
- Various buchimgae
- Aehobak-buchimgae (Korean zucchini pancake)
- Bindae-tteok (mung bean pancake)
- Buchimgae-type pajeon (scallion pancake)
- Daseulgi-buchimgae (freshwater snail pancake)
- Gamja-buchu-buchimgae (potato and garlic chives buchimgae)
- Jeonbok-chamnamul-buchimgae (abalone and pimpinella pancake)
- Kimchi-buchimgae (kimchi pancake)
- Memil-buchimgae (buckwheat pancake)
- Stuffed mil-jeonbyeong (wheat pancake)
- Squid-buchimgae (squid pancake)