Buchimgae

Types

Buchimgae

• hobak-buchimgae (호박부침개) – Korean zucchini pancake
• kimchi-buchimgae (김치부침개) – kimchi pancake
• memil-buchimgae (메밀부침개) – buckwheat pancake
• some varieties of pajeon (파전) – scallion pancake
• some varieties of buchu-jeon (부추전) – garlic chive pancake

Jeon

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.

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

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.