Banga-buchimgae (Korean mint pancake)
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| Alternative names | Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong |
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| 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 |
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| 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.[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-shaped fritter is formed.[4][5]
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.[7]
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.[8]
Jangtteok is a dish made by adding wheat flour to gochujangordoenjang (soybean paste). Vegetables, such as Java waterdropwortsorscallions, are added and the mixture pan-fried in oil into a thin flat pancake.
