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| Alternative names | Kimchi-jeon, kimchi pancake |
|---|---|
| Type | Buchimgae |
| Place of origin | Korea |
| Main ingredients | Kimchi |
| Korean name | |
| Hangul | 김치부침개 |
| RR | gimchibuchimgae |
| MR | kimch'ibuch'imgae |
| IPA | [kim.tɕʰi.bu.tɕʰim.ɡɛ̝] |
| Alternate name | |
| Hangul | 김치전 |
| RR | gimchijeon |
| MR | kimch'ijŏn |
| IPA | [kim.tɕʰi.dʑʌn] |
Kimchi-buchimgae (Korean: 김치부침개) orkimchi-jeon (김치전) is a variety ofbuchimgae orjeon. It is primarily made with slicedkimchi, flourbatter and sometimes other vegetables. However,meat (ground pork) is also often added.[1] Kimchi, spicy pickled vegetables seasoned with chili pepper andjeotgal, is a staple inKorean cuisine. The dish is good for using up ripened kimchi. Kimchibuchimgae is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget.
It is usually served as abanchan (appetizer or snack).
When preparingkimchi-jeon,brine from kimchi is often added, especially that ofbaechu-kimchi, made fromnapa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served asanju withalcoholic beverages such asmakgeolli ordongdongju. These days, in addition to the basic ingredients, it is often made with ingredients such as seafood or cheese.
