Buchimgae

Buchimgae
Banga-buchimgae (Korean mint pancake)
Alternative names Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong
Course Appetizer, banchan, anju
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Fish, meat, poultry, seafood, vegetable, flour, eggs
Cookbook: Buchimgae  Media: Buchimgae
Korean name
Hangul 부침개
Revised Romanization buchimgae
McCune–Reischauer puch'imgae
IPA [pu.tɕʰim.ɡɛ̝]

Buchimgae (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 is formed.[4]

Types

Buchimgae

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.[6]

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.[7]

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.

See also

References

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