Buchimgae
Bang'a-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 |
| Korean name | |
| Hangul | 부침개 |
| RR | buchimgae |
| MR | puch'imgae |
| IPA | pu.tɕʰim.ɡɛ |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
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. 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).