Buchimgae
In today's article we are going to delve into the fascinating world of Buchimgae. This topic is of utmost importance today, since it has transcendental relevance in various areas of our daily lives. Along these lines, we will explore the different facets that make up this topic, as well as its implications and repercussions on our society. Buchimgae is a topic that has aroused great interest in the academic and scientific field, and its study continues to generate debates and controversies. Without a doubt, this is a topic that deserves our attention and reflection, so we hope that this article will be of great help to further understand the importance of Buchimgae.
_(Agastache_rugosa).jpg) 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 |
| Korean name | |
| Hangul | 부침개 |
|---|---|
| Revised Romanization | buchimgae |
| McCune–Reischauer | puch'imgae |
| IPA | [pu.tɕʰim.ɡɛ̝] |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Buchimgae (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.
Types
Buchimgae
- hobak-buchimgae (호박부침개) – Korean zucchini pancake
- 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.
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 (soybean paste). Vegetables, such as Java waterdropworts or scallions, are added and the mixture pan-fried in oil into a thin flat pancake.
Gallery
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Various buchimgae -
Aehobak-buchimgae (Korean zucchini pancake) -
Bindae-tteok (mung bean pancake) -
Buchimgae-type pajeon (scallion pancake) -
Daseulgi-buchimgae (freshwater snail pancake) -
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Kimchi-buchimgae (kimchi pancake) -
Memil-buchimgae (buckwheat pancake) -
Stuffed mil-jeonbyeong (wheat pancake) -
Squid-buchimgae (squid pancake)
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See also
References
- ^ Allchin, Catherine M. (8 March 2016). "Korean pancakes are salty, savory, sublime". The Seattle Times. Retrieved 5 December 2016.
- ^ "buchim" 부침. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 8 December 2016.
- ^ Kim, Rahn (30 September 2014). "Guess the most searched words about Korea". The Korea Times. Retrieved 28 May 2017.
- ^ "buchimgae" 부침개. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 8 December 2016.
- ^ KOREA Magazine October 2015. Korean Culture and Information Service. 12 October 2015.
- ^ Ro, Hyo-sun (8 August 2014). "Hobak buchim (zucchini pancakes)". The Korea Herald. Retrieved 28 May 2017.
- ^ "jeon" 전. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 8 December 2016.
- ^ "bindae-tteok" 빈대떡. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 8 December 2016.
