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Buchimgae
Buchimgae
Buchimgae
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Not to be confused with jeon. Buchimgae in a wider sense includes jeon, but not vice-versa.
"Korean pancake" redirects here. For a dessert, see Hotteok.
Buchimgae
Bang'a-buchimgae (Korean mint pancake)
Alternative namesKorean pancake, buchim, jijim, jijimgae, jijimi, jeonbyeong
TypeFritter
CourseAppetizer, banchan, anju
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsFish, meat, poultry, seafood, vegetable, flour, eggs
Korean name
Hangul
부침개
RRbuchimgae
MRpuch'imgae
IPApu.tɕʰim.ɡɛ
  •   Media: Buchimgae

Buchimgae (Korean: 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. 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).[4][5]

Types

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Buchimgae

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Jeon

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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.[7]

Bindae-tteok

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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.[8]

Jangtteok

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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.

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See also

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References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Buchimgae

View on Grokipedia
from Grokipedia
Buchimgae (부침개), also known as Korean pancake, is a savory dish consisting of a batter made from flour, water, and often eggs, combined with various ingredients such as , , or , then pan-fried until crispy and golden. Originating during the Joseon Dynasty (1392–1910), buchimgae evolved from simple preparations using leftover ingredients like to become a versatile staple across social classes, particularly in coastal areas where was abundant. The term "buchimgae" derives from "buchu," referring to garlic chives, a common ingredient, though the dish encompasses a broad range of fillings beyond this. Preparation typically involves mixing a basic batter—often enhanced with , salt, or for flavor—and incorporating chopped fillings before in over medium heat for about 3–5 minutes per side to achieve a crisp exterior and tender interior. Common variations include ( pancake, sometimes with as haemul pajeon), (using fermented for tanginess), buchujeon (garlic chives-focused), nokdujeon ( pancakes), and gamjajeon (potato-based), each reflecting seasonal or regional availability of ingredients. These pancakes are nutrient-rich, providing vitamins from , protein from or , and carbohydrates from the base. Culturally, buchimgae holds significance as both an everyday (banchan) and a popular anju (accompaniment to alcoholic beverages like ), especially during —a rooted in agrarian life when rain paused fieldwork, and the sizzle of evoked the sound of falling drops. It is commonly served with a of , , and .

Etymology and Terminology

Name Origin

The term buchimgae derives from the native Korean word buchim (부침, referring to pan-frying by immersing ingredients in a batter or shallow oil), combined with the gae (개, denoting a or flat cake). This etymological structure highlights the preparation method involving batter and , distinguishing it as a traditional Korean fritter-like food. Historical records trace the usage of similar pan-fried pancakes to the Joseon Dynasty (1392–1910), appearing in period cookbooks such as Siuijeonseo (시의전서), which describes jeon-style dishes for ceremonial and everyday meals. These references underscore buchimgae's evolution as a versatile, batter-based preparation rooted in pre-modern Korean culinary practices. While sometimes popularly linked to "buchu" (garlic chives) due to the common variety buchujeon, the term primarily reflects the cooking technique rather than a specific ingredient. In , the word is spelled 부침개. Standard Romanizations include the Revised Romanization buchimgae and the puch'imgae, with the International Phonetic Alphabet transcription /pu.tɕʰim.ɡɛ/. The term is occasionally synonymous with jeon (전), a Sino-Korean word for certain pan-fried pancakes. Buchimgae, a pan-fried Korean made from a batter incorporating various ingredients, shares nomenclature with several related terms in that describe similar battered and fried dishes. The broader category of jeon (전) encompasses any pan-fried foods coated in a flour-egg batter, often applied to items like sliced meat, , or where the original form of the ingredient is preserved before . While buchimgae and jeon are sometimes used interchangeably, jeon specifically emphasizes the coating technique, distinguishing it from buchimgae's method of fully integrating ingredients into the batter for a fritter-like result. Variants under the tteok (떡) umbrella, such as bindae-tteok (빈대떡), highlight bean-based pancakes that diverge from wheat flour batters typical of buchimgae. Bindae-tteok, originating from the northern Pyongan Province, uses ground mung beans as the primary base, mixed with or and fried without added , resulting in a gluten-free, chewy texture. Japanese adaptations reflect post-colonial culinary exchanges, particularly through Korean immigrants. In Japan, buchimgae-style pancakes are known as chijimi (チヂミ), a term derived from the Korean jijim or jeon, and have become a staple in households, often prepared with or for a savory profile. Some variations are called Korean-yaki, evoking a fusion with Japanese grilled styles like , though retaining the Korean batter-fried essence. Regional dialects in Korea introduce naming variations, such as "buchim" in northern areas like Pyongan, where it shorthand refers to the pan-frying process central to these pancakes, often linked to local specialties without the full buchimgae designation.

History

Ancient and Joseon Origins

Buchimgae achieved greater prominence during the Dynasty (1392–1910), evolving into a staple through documented recipes that highlighted its versatility as a . The 1670 cookbook Eumsik Dimibang, the earliest known Korean recipe collection written in by Lady Jang Gye-hyang, describes mung bean and fritters prepared by grinding soaked mung beans into a batter, mixing in chopped such as or ferns, and pan-frying in minimal oil to yield thin, crispy pancakes served alongside , soups, or fermented dishes. These frying techniques drew influence from Chinese methods introduced via trade routes during the and early eras, where stir-frying and oil-based cooking were adapted to Korea's resource constraints by reducing oil use and emphasizing shallow pan-frying. Korean adaptations incorporated local staples like for aroma, soybeans for batter binding, and seasonal , creating lighter variants distinct from heavier Chinese fried dishes. Socioeconomically, buchimgae served as an accessible dish for commoners in society, relying on inexpensive, readily available seasonal produce and grains to produce quick, nourishing that sustained rural and urban households amid limited access to luxury ingredients like meat or imported oils.

Post-War Evolution

Following the (1950–1953), U.S. food aid under programs like Public Law 480 significantly increased the availability of wheat flour in , promoting flour-based dishes in . This influx of imported flour, combined with the scarcity of other ingredients, contributed to thicker pancakes loaded with locally abundant , giving rise to prominent variants that emphasized crisp texture and savory simplicity. In the post-1960s era of rapid and under President Park Chung-hee, buchimgae transitioned from rural home cooking to a commercial staple in urban restaurants, reflecting the migration of farmers to cities and the expansion of dining establishments. This shift facilitated standardized preparations and innovative additions, such as , which aligned with ongoing traditions and helped utilize leftovers in fast-paced city life. The global spread of buchimgae accelerated in the post-war period through Korean immigrants, who introduced it to as chijimi, a savory pancake adapted with local ingredients and popularized among Zainichi Korean communities. populations in and helped popularize the dish amid growing international interest in Korean flavors. From the 2000s onward, amid the worldwide surge in K-food popularity driven by the (Hallyu), jeon including buchimgae saw health-oriented adaptations, such as gluten-free batters using , to cater to dietary preferences. These innovations positioned the dish as a versatile, nutrient-dense choice in global markets, emphasizing its vegetable-forward profile.

Preparation

Core Ingredients and Batter

Buchimgae relies on a simple yet versatile batter as its foundation, traditionally made from combined with water to achieve a smooth, pourable consistency. The typical ratio is approximately 1:1 by volume, allowing for easy spreading in the pan. Seasoning is incorporated through salt, , or , while an optional serves as a binder to help hold the ingredients together during cooking. Commercial buchimgaru, a pre-mixed Korean flour, simplifies preparation and is widely used; it consists primarily of , for crispiness, salt, , , and . Alternatives to , such as or , may be blended in for variations in texture and lightness, reflecting regional or personal preferences in traditional recipes. Common add-ins to the batter include finely chopped vegetables like and for freshness and crunch, proteins such as or for savoriness, and elements like juice to introduce a tangy fermented flavor. These ingredients are mixed into the batter just before to ensure even distribution. The batter's consistency can be adjusted—thinner for crispier edges or thicker for a chewier interior—to suit desired outcomes. A complementary dipping sauce balances the pancake's richness, typically prepared by mixing , , , and gochugaru (Korean chili flakes) in proportions that emphasize salty, sour, and spicy notes, such as 2 parts soy sauce to 1 part with pinches of the remaining elements. seeds may be added for subtle nuttiness.

Frying Techniques

Buchimgae is typically pan-fried in a non-stick skillet or coated with a thin layer of oil to achieve a golden, crispy exterior while maintaining a tender interior. The process begins by heating the skillet over medium-high heat until the oil shimmers, then pouring the batter to form rounds approximately 8 to 10 inches in diameter, spreading it evenly with the back of a ladle for uniform thickness. Cooking proceeds for 3 to 5 minutes on the first side until the edges lift and the bottom turns light golden brown, at which point the is gently flipped using a wide . The second side cooks for another 3 to 5 minutes over medium , with additional oil drizzled around the edges if needed to enhance crisping and prevent sticking. To promote crispiness, high smoke-point oils such as , rice , or are recommended, often combined with a touch of for flavor without burning. The batter should be spread thinly in the pan to allow even distribution, and gently pressing down with the after flipping helps contact the hot surface for better browning. Traditional buchimgae takes a thin, flat, and broad jeon-style shape for quick cooking and lacy edges, while some variations form thicker, stackable rounds resembling for heartier portions. The core batter's binding properties ensure ingredients hold together during frying, contributing to structural integrity. A common pitfall is overcrowding the pan with too much batter, which lowers the temperature and results in soggy, doughy textures rather than crispiness; to avoid this, fry one pancake at a time in a large skillet and pre-cook any proteins separately to release excess before incorporating.

Varieties

Vegetable and Herb-Based

Vegetable and herb-based buchimgae, known as jeon varieties, highlight fresh as the primary components, creating light, savory pancakes that emphasize natural flavors and textures. These types rely on a simple batter of , , and seasonings, fried to achieve crispiness while allowing the or herbs to shine. Common across Korean households, they serve as (side dishes) or anju (drinking accompaniments), often paired with a soy-vinegar dipping sauce. Pajeon, or scallion pancake, centers on (pa) as the star ingredient, arranged in a lattice pattern before battering and for a delicate, onion-forward profile. The batter typically includes all-purpose , water, paste, and sugar, poured over the onions to bind them without overpowering their mild sharpness; ice-cold water is often used to ensure a light, bubbly texture upon . While can be optionally added for variety, the vegetable-focused version prioritizes the ' freshness, making it a staple during rainy days when it's believed to complement the weather. Hobak-jeon features thinly sliced (hobak) as the main element, julienned or cut into rounds and mixed with carrots and onions for added color and subtle sweetness. Salted briefly to draw out moisture, the vegetables are coated in a minimal batter of and before pan-frying until golden, resulting in a tender yet crispy exterior. This seasonal summer dish utilizes abundant fresh , offering a mild, refreshing contrast to heavier meals and highlighting the vegetable's natural juiciness without dominant spices. Buchu-gae, also called buchujeon, showcases garlic chives (buchu) as the dominant , chopped and combined with minimal batter to preserve their pungent, aromatic essence. The batter, made from , , and a touch of or salt, is spread thinly in the pan with onions for balance, frying quickly to maintain the chives' vibrant green color and herb-forward flavor. This variety emphasizes the chives' bold taste, often enjoyed hot as a simple side that pairs well with steamed rice. Kimchi-jeon incorporates chopped fermented for a tangy, spicy profile, with the kimchi brine added directly to the batter to enhance flavor and minimize food waste. Well-fermented kimchi provides the core vegetable base, mixed with , flour, sugar, and water before frying into crispy edges that contrast the soft, effervescent interior. This resourceful dish transforms surplus kimchi into a zesty , ideal for using aged batches that have developed deeper sour notes. Gamjajeon, or , uses grated potatoes as the primary ingredient, often mixed with onions and a light batter of or to create a crispy, chewy texture. The potatoes are salted to release moisture, then pan-fried until golden and lacy at the edges, offering a hearty, earthy flavor suited to winter meals or as a simple . This variety highlights potatoes' natural starchiness for binding without excess .

Protein-Incorporated Types

Protein-incorporated varieties of buchimgae emphasize meats, , or as central elements, creating substantial, savory pancakes that contrast with lighter, vegetable-dominant versions by providing denser textures and bolder flavors. These types often rely on egg or minimal batter to bind the proteins, resulting in crispy exteriors that highlight briny, , or nutty profiles suited to Korean dining traditions. Haemul-pajeon exemplifies integration, blending , , clams, or mussels into a scallion-rich batter of and eggs for a coastal with pronounced briny notes. This pancake features a lacy, golden crust from pan-frying, where the seafood contributes moisture and subtle sweetness amid the sharp bite of . Originating in , southeast Korea's bustling port city, haemul-pajeon thrives as a regional favorite due to the area's abundant marine resources, often enjoyed warm as a paired with soy-vinegar . Gogi-jeon delivers a meat-forward experience, using ground or mixed with mushrooms to yield a cohesive, denser bound by and . The meat is typically minced or thinly sliced, seasoned simply with , then dipped in batter before quick pan-frying to form tender, flavorful with a crisp binding layer. Known also as wanja-jeon in patty form, this variety's hearty texture stems from the proteins' natural during cooking, making it a staple for banquets or everyday meals. Bindae-tteok relies on mung beans as a legume protein base, forgoing entirely and incorporating alongside for a nutty, tangy depth. Soaked mung beans are ground into a thick batter, combined with minced , chopped , mung bean sprouts, , and peppers, then fried into irregular, golden rounds that crisp on the edges while remaining soft inside. The dish's nutty essence derives from the beans' natural starch, complemented by the 's savoriness; an early precursor recipe, known as "binjyabeop" and featuring filling, first appears in the 1670 Eumsik Dimibang, a compilation of dishes by Jang, underscoring its evolution from ceremonial fare to a year-round essential. Gyeran-jeon prioritizes eggs as the primary protein, employing minimal to form a light, foldable that envelops vegetables for subtle balance. Beaten eggs serve as the core batter, occasionally lightened with water or , and are fried into thin sheets that are rolled or folded around fillings like julienned carrots or onions before a final sear. This approach yields a delicate, custardy texture with the egg's inherent richness at the forefront, positioning gyeran-jeon as a straightforward, versatile option in the jeon family of savory pancakes.

Regional Specialties

Buchimgae, or Korean savory pancakes, demonstrates notable regional diversity, with provinces adapting the base batter and fillings to highlight local , traditions, and culinary heritage. These variations not only preserve distinct flavors but also embody the environmental and cultural contexts of their origins. In Pyongan Province, particularly Pyeongan-do in , bindae-tteok stands as a emblematic specialty, crafted from a batter of finely ground s blended with mung bean sprouts, , and (fernbrake) for added texture and earthiness. This pancake's origins trace back to the region's historical practices, where it has been a staple in Pyongan and neighboring Hwanghae provinces, often fried until golden and crispy to complement communal meals. The inclusion of regional and wild fernbrake underscores Pyongan's and traditions, making bindae-tteok a robust dish suited to the area's cooler climate. Gangwon Province's memil-buchimgae, or buckwheat pancake, leverages the region's highland cultivation of buckwheat to produce an earthy, nutty profile distinct from wheat-based varieties. The thin batter, mixed with water and occasionally vegetables like napa cabbage, is pan-fried and typically served with wild greens or dipped in seasoned soy sauce for a savory contrast. This specialty ties directly to Gangwon's mountainous terrain and farming heritage, where buckwheat thrives in the province's cooler, elevated soils alongside Pyeongan and Hamgyeong areas. Southern regions, exemplified by in Gyeongsangbuk-do, feature jangtteok, a fermented pancake where (soybean paste) or (chili paste) is stirred into the batter alongside sliced for a tangy, depth derived from local techniques. These pastes, produced in southern provinces with their emphasis on and chili cultivation, infuse the pancake with a robust, layered flavor that sets it apart from plainer northern styles, often enjoyed as a in hearty meals. Jeju Island's buchimgae, such as , incorporates the region's abundant seafood into the batter, celebrating the island's marine bounty and (female diver) tradition. The famed black pork is a highlight of Jeju overall, often featured in grilled dishes.

Cultural Role

In Daily Cuisine

Buchimgae serves as a versatile , or side dish, in everyday Korean meals, where it is typically sliced into wedges and arranged alongside steamed , offering a textural crunch and savory that balances milder staples like and soups. This integration enhances the communal dining experience central to Korean home cooking, with the pancake's crispy exterior complementing the softness of and fermented elements like . Its appeal in daily routines stems from straightforward preparation, often completed in 15 to 20 minutes using pantry staples and leftovers such as aged or seasonal , making it a go-to option for busy weeknight dinners. Varieties like simple hobak-jeon, featuring , are particularly suited for routine use due to their minimal ingredients and quick frying time. Nutritionally, buchimgae derives carbohydrates primarily from the flour-based batter, while and optional proteins add vitamins, minerals, and fiber; a standard serving yields approximately 300 to 400 calories, positioning it as a moderate-energy side that supports balanced daily intake. It commonly pairs with hearty soups like for a complete or stands alone as a satisfying during casual home gatherings.

Traditions and Social Contexts

In Korean culture, buchimgae, particularly the scallion variety known as , holds a cherished place in rainy day traditions, where it is paired with , a mildly alcoholic , to provide comfort during storms. This ritual stems from suggesting that the sizzling sound of the pancake frying mimics the patter of raindrops, creating a soothing auditory parallel to the weather, while the warm, crispy dish counters the damp chill. As an anju, or drinking snack, buchimgae's savory, textured profile makes it an ideal companion to or in social settings like and hof establishments, where its crispiness absorbs and balances the beverages' sharpness. This pairing became especially prominent in Korea's evolving from the late 20th century onward, fostering communal bonding over shared plates during casual gatherings. During festivals and ceremonies, buchimgae variants feature prominently, such as at , the , where families prepare assorted jeon to symbolize abundance and gratitude for the season's bounty. Similarly, at weddings, these pancakes are included in the paebaek ceremonial feast, representing prosperity and the sharing of good fortune among guests. Since the , buchimgae has gained international recognition through depictions in K-dramas, often in comforting or social scenes, and at global Korean food festivals, enhancing the Hallyu wave's influence on .

References

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