''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
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...
-shaped
fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters ar ...
is formed.
Types
Buchimgae
* ''hobak-buchimgae'' () –
Korean zucchini
Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita mos ...
pancake
* ''
kimchi-buchimgae
''Kimchi-buchimgae'' () or ''kimchi-jeon'' (), is a variety of ''buchimgae'' or '' jeon''. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. Kimchi, spicy pic ...
'' () –
kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
pancake
* ''
memil-buchimgae
''Memil-buchimgae'' () or buckwheat pancake is a variety of ''buchimgae'', or Korean pancake. It is a crepe-like dish made of thin buckwheat batter and napa cabbage.
Along with other buckwheat dishes, it is a traditional local speciality of Ga ...
'' () –
buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...
pancake
* some varieties of ''
pajeon
''Pajeon'' (, ) is a variety of '' jeon'' with scallion as its prominent ingredient, as ''pa'' () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the va ...
'' () –
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...
pancake
* some varieties of ''buchu-jeon'' () –
garlic chive
''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
Descripti ...
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.
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.
Jangtteok
''Jangtteok'' is a dish made by adding wheat flour to
gochujang
''Gochujang'' (, from Korean: , ) or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...
or ''
doenjang
''Doenjang''
* (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.
History
The earliest soybean fe ...
'' (soybean paste). Vegetables, such as
Java waterdropworts or
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...
s, are added and the mixture pan-fried in oil into a thin flat pancake.
Gallery
File:Korea-Jeongseon-Various Korean pancakes (jeon)-01.jpg, Various ''buchimgae''
File:Aehobak-buchimgae.jpg, ''Aehobak
Aehobak ( ko, 애호박), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita mos ...
-buchimgae'' (Korean zucchini pancake)
File:Korean pancake-Bindaetteok-02.jpg, ''Bindae-tteok
''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province.
* It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
Et ...
'' (mung bean pancake)
File:Korean pancake-Pajeon-05.jpg, ''Buchimgae''-type ''pajeon
''Pajeon'' (, ) is a variety of '' jeon'' with scallion as its prominent ingredient, as ''pa'' () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the va ...
'' (scallion pancake)
File:Daseulgi-buchimgae.jpg, '' Daseulgi-buchimgae'' (freshwater snail pancake)
File:Gamja-buchu-buchimgae.jpg, '' Gamja-buchu
''Agathosma'' is a genus of about 140 species of flowering plants in the family Rutaceae, native to the southern part of Africa. Common names include Buchu, Boegoe, Bucco, Bookoo and Diosma. '' Buchu'' formally denotes two herbal species, prized ...
-buchimgae'' (potato and garlic chives buchimgae)
File:Jeonbok-chamnamul-buchimgae 3.jpg, ''Jeonbok
The ''jeonbok'' is a type of sleeveless long vest in hanbok, traditional Korean clothing, which was worn by military personnel.
The unlined jeonbok, which was influenced by a Chinese coat, was worn as the uniform of the military personnel until ...
-chamnamul
''Spuriopimpinella brachycarpa'' (Nakai) Kitag. (known formerly as ''Pimpinella brachycarpa)'' (common names chamnamul and short-fruit pimpinella) is a species in the genus '' Spuriopimpinella'' (family Apiaceae). It is a scented plant with saw-t ...
-buchimgae'' (abalone and pimpinella pancake)
File:Kimchibuchimgae (kimchi pancake).jpg, ''Kimchi-buchimgae
''Kimchi-buchimgae'' () or ''kimchi-jeon'' (), is a variety of ''buchimgae'' or '' jeon''. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. Kimchi, spicy pic ...
'' (kimchi pancake)
File:Korean buckwheat pancake-Memiljeon-01.jpg, ''Memil-buchimgae
''Memil-buchimgae'' () or buckwheat pancake is a variety of ''buchimgae'', or Korean pancake. It is a crepe-like dish made of thin buckwheat batter and napa cabbage.
Along with other buckwheat dishes, it is a traditional local speciality of Ga ...
'' (buckwheat pancake)
File:Jeonbyeong 2.jpg, Stuffed ''mil-jeonbyeong'' (wheat pancake)
File:오징어 부침개.jpg, '' Squid-buchimgae'' (squid pancake)
See also
*
Bánh xèo
''Bánh xèo'' (, ) is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from ''xèo'' – 'sizzling') the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, ...
*
Okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki' ...
References
{{Portal bar, Food
Korean cuisine
Fritters