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).
In the Vinony graph
Within Vinony's link graph, buchimgae is referenced by 233 other articles, and connects out to pancake, okonomiyaki and palatschinke.
Vinony files it under Fritters and Korean pancakes.
Its subject is documented across 11 Wikipedia language editions.
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
Encyclopedic overview
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 ==
Excerpted from Wikipedia’s “buchimgae” article, available under the CC BY-SA 4.0 licence.