Buchimgae

 ( Fritters ) 

Buchimgae (), 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).

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Types

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Buchimgae

• hobak-buchimgae (호박부침개) – Korean zucchini pancake
• kimchi-buchimgae (김치부침개) – kimchi pancake
• memil-buchimgae (메밀부침개) – buckwheat pancake
• some varieties of pajeon (파전) – jjokpa pancake
• some varieties of buchu-jeon (부추전) – Allium tuberosum pancake

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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.

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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.

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Jangtteok Jangtteok is a dish made by adding wheat flour to gochujang or doenjang (soybean paste). Vegetables, such as Java waterdropworts or silpa, are added and the mixture pan-fried in oil into a thin flat pancake.

== Gallery ==

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See also

• Bánh xèo
• Okonomiyaki

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