![]() Banga-buchimgae (Korean mint pancake) | |
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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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]