| Buchimgae | |
| Alternate Name: | Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Fritter |
| Course: | Appetizer, banchan, anju |
| Main Ingredient: | Fish, meat, poultry, seafood, vegetable, flour, eggs |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 부침개 |
| Hanja: | none |
| Rr: | buchimgae |
| Mr: | puch'imgae |
| Koreanipa: | pronounced as /ko/ |
Buchimgae, or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients.[1] [2] [3] 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.[4] [5]
See main article: Jeon (food). 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.[7]
See main article: 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.[8]
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.