|Alternative names||Korean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong|
|Course||Appetizer, banchan, anju|
|Place of origin||Korea|
|Associated cuisine||Korean cuisine|
|Main ingredients||Fish, meat, poultry, seafood, vegetable, flour, eggs|
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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. 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.
Main article: Jeon (food)
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.
Main article: Bindae-tteok
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.
Jangtteok is a dish made by adding wheat flour to gochujang or doenjang (soybean paste). Vegetables, such as Java waterdropworts or scallions, are added and the mixture pan-fried in oil into a thin flat pancake.
Aehobak-buchimgae (Korean zucchini pancake)
Bindae-tteok (mung bean pancake)
Buchimgae-type pajeon (scallion pancake)
Daseulgi-buchimgae (freshwater snail pancake)
Kimchi-buchimgae (kimchi pancake)
Memil-buchimgae (buckwheat pancake)
Stuffed mil-jeonbyeong (wheat pancake)
Squid-buchimgae (squid pancake)