ブチムゲ

Buchimgae (부침개) is the broad Korean term for savory pan-fried pancakes, encompassing a wide family of dishes made from various ingredients bound together in a batter and cooked in oil. The name literally means 'something pan-fried' (buchida = to fry, gae = thing). When Koreans say 'jeon' (전), they typically refer to the same category of food. The base batter is usually a simple mixture of wheat flour (or rice flour), egg, and water. What distinguishes individual buchimgae is the addition: green onions (pajeon), kimchi (kimchi-jeon), seafood (haemul-pajeon), mixed vegetables (yachae-jeon), or even oysters (gul-jeon). The result in all cases is a large, flat pancake with a crispy exterior and a soft interior, served with a tangy dipping sauce. Buchimgae ranges from paper-thin and delicate to thick and substantial, from mild to fiery, from a single ingredient to a complex mixture — the category is defined by method rather than by a specific set of ingredients.