-
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...
- Kimchi-
buchimgae (김치부침개) or kimchi-jeon (김치전), is a
variety of
buchimgae or jeon. It is
primarily made with
sliced kimchi,
flour batter and sometimes...
- Memil-
buchimgae (메밀부침개) or
buckwheat pancake is a
variety of
buchimgae, or
Korean pancake. It is a crepe-like dish made of thin
buckwheat batter and napa...
-
considered a type of
buchimgae. An
aehobak can be used to make both
buchimgae and jeon:
Aehobakbuchimgae (애호박부침개): a type of
buchimgae, made by seasoning...
- type of
buchimgae in a
wider sense,
buchimgae and
jeons are
different dishes.
Jeons are
smaller and made with
fewer ingredients than
buchimgae. Jeon can...
- hirayaachii) is a thin, very
simple Okinawan pancake-like dish
similar to
buchimgae. It is
basically "a
savory Okinawan crepe with l****s", and is sometimes...
- Bindae-tteok (빈대떡), or mung bean pancake, is a type of
buchimgae (Korean pancake) that
originated in the
Pyongan Province. It is made by
grinding soaked...
- dried.
Fresh aehobak can be pan-fried,
either julienned in
batter into
buchimgae or
sliced and egg-washed as jeon. It is
often made into namul-banchan...
- varieties, with the
scallions cut and
mixed into the batter, are
closer to
buchimgae. In Korean, a
seafood pajeon is
called haemul pajeon (해물파전).
Various seafood...
-
eaten fresh as namul,
pickled as
kimchi and jangajji, and pan-fried in
buchimgae (pancake). They are also one of the most
common herbs served with gukbap...
