Buchimgae

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 or Kego-yaki.

Types

''Buchimgae''

hobak-buchimgae – Korean zucchini pancakekimchi-buchimgae – kimchi pancakememil-buchimgae – buckwheat pancake

some varieties of pajeon – scallion pancake
some varieties of buchu-jeon – 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.

''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 or doenjang. Vegetables, such as Java waterdropworts or scallions, are added and the mixture pan-fried in oil into a thin flat pancake.