_(Agastache_rugosa).jpg) Bang'a-buchimgae (Korean mint pancake) | |
| Alternative names | Korean pancake,buchim,jijim,jijimgae,jijimi,jeonbyeong |
|---|---|
| Type | Fritter |
| Course | Appetizer,banchan,anju |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Fish,meat,poultry,seafood,vegetable,flour,eggs |
| Korean name | |
| Hangul | 부침개 |
| RR | buchimgae |
| MR | puch'imgae |
| IPA | pu.tɕʰim.ɡɛ |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Drinks List of Korean drinks
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Buchimgae (Korean: 부침개), orKorean 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 flatpancake-shapedfritter is formed. It is also commonly eaten in Japanese households, where it is affectionately known aschijimi (チヂミ) orKego-yaki (警固焼き).[4][5]
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]
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 togochujang ordoenjang (soybean paste). Vegetables, such asJava waterdropworts orscallions, are added and the mixture pan-fried in oil into a thin flat pancake.
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