 | |
| Type | Buchimgae |
|---|---|
| Place of origin | Korea |
| Region or state | Gangwon |
| Main ingredients | Buckwheat, vegetables orkimchi |
| Similar dishes | Blini,Kaletez |
| Korean name | |
| Hangul | 메밀부침개 |
| RR | memilbuchimgae |
| MR | memilbuch'imgae |
| IPA | [me.mil.bu.tɕʰim.ɡɛ] |
Memil-buchimgae (Korean: 메밀부침개) orbuckwheat pancake is a variety ofbuchimgae, orKorean pancake. It is acrepe-like dish made of thinbuckwheat batter andnapa cabbage.[1]
Along with other buckwheat dishes, it is a traditional local speciality ofGangwon Province, where buckwheat is extensively cultivated due to its cooler mountainous climate.Pyeongchang andJeongseon counties are famous for buckwheat dishes such asmemilmuk (buckwheat jelly) andmemilguksu (buckwheat noodles). Pyeongchang's biggest local festival was calledMemilbuchigi festival before it was renamedPyeongchang Festival in 2015.[2] (Memilbuchigi meansmemilbuchimgae inGangwon dialect.) Numerousmemilbuchimgae can be seen in Pyeongchang Market, afarmers' market held in Pyeongchang every five days.[3]
The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount ofwheat flour orstarch can be added to it because buckwheat has lessglutinous elements. In a traditional way, buckwheat mixed with water is ground bymillstone and the batter is strained through asieve.[4] The filtered batter is cooked on asodang (소당) which is thelid of asot (솥, a traditional big pot) and used forpan-frying. Several pieces of vertically ripped saltednapa cabbage andscallions are put on the heatedsodang, and the batter is poured over them from their margin.[5][unreliable source?] Sourkimchi can be replaced with the cabbage. When making thememilbuchimgae, the batter should be poured thinly because thickmemilbuchimgae is considered less delicious.[6]Perilla oil is used to cook the dish.[5]
Memilbuchimgae can be used as an ingredient in other dishes such asmemil chongtteok (메밀총떡), also calledmemil jeonbyeong (메밀전병). The dish is formed like adumpling orwrap stuffed with any available ingredient according to recipe, taste, or region. In theJeju region, the dish is calledbingtteok (빙떡) orJejudobindaetteok[7] and stuffed with boiled shreddedradish. The fillings commonly used in Gangwon Province arejapchae (noodle salad), shredded sour kimchi,radish, scallions, garlic, andpork orsquid which are seasoned and stir-fried together.[8] In thePyeongchang region, half transparent noodles calledcheonsachae (천사채), which are made fromkelp, are especially used.[5][9]
The dish is considered a goodanju because the combination of the savoury and somewhat bland taste ofmemilbuchimgae combined with the pungent flavour of the filling makes a good companion for drinkingalcoholic beverages.[5]
buckwheat pancake Korea.
