_(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 (Korean: 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]
- ^ 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.