buchimgae
Sign in to saveAlso known as buchim, jijim, jijimgae, jijimi, jeonbyeong, Korean pancake
Buchimgae (), 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).
Key facts
- Food.name
- Buchimgae
- Food.image
- Banga buchimgae (Korean mint pancake) (Agastache rugosa).jpg
- Food.caption
- ''Bang'a-buchimgae'' (Korean mint pancake)
- Food.alternate_name
- Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong
- Food.country
- Korea
- Food.national_cuisine
- Korean cuisine
- Food.type
- Fritter
- Food.course
- Appetizer, banchan, anju
- Food.main_ingredient
- Fish, meat, poultry, seafood, vegetable, flour, eggs
- Food.serving_size
- 100 g
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 부침개
via Wikipedia infobox
Wikidata facts
- Image
- Banga buchimgae (Korean mint pancake) (Agastache rugosa).jpg
Show 3 more facts
- Revised Romanization
- buchimgae
- McCune–Reischauer romanization
- puch'imgae
- Commons category
- Buchimgae
Sources (1)
via Wikidata · CC0
~2 min read
Article
8 sectionsContents
- Types
- ''Buchimgae''
- ''Jeon''
- ''Bindae-tteok''
- ''Jangtteok''
- Gallery
- See also
- References
Buchimgae (), 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).
== Types ==