en Buchimgae

Korean name
Hangul	부침개
Revised Romanization	buchimgae
McCune–Reischauer	puch'imgae
IPA	[pu.tɕʰim.ɡɛ̝]

*Buchimgae*
	Banga-buchimgae (Korean mint pancake)
Alternative names	Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong
Type	Fritter
Course	Appetizer, banchan, anju
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Fish, meat, poultry, seafood, vegetable, flour, eggs
	Media: Buchimgae;

Buchimgae (Korean: 부침개), 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]

Types

Buchimgae

hobak-buchimgae (호박부침개) – Korean zucchini pancake^[6]
kimchi-buchimgae (김치부침개) – kimchi pancake
memil-buchimgae (메밀부침개) – buckwheat pancake
some varieties of pajeon (파전) – scallion pancake
some varieties of buchu-jeon (부추전) – garlic chive pancake

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.^[7]

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

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.