Kimchibuchimgae

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Kimchibuchimgae
Korean pancake-Kimchijeon-01.jpg
Alternative names Kimchijeon
Type Buchimgae
Course Appetizer, snack or banchan
Place of origin Korea
Main ingredients Sliced kimchi, flour batter
Cookbook: Kimchibuchimgae  Media: Kimchibuchimgae
Kimchibuchimgae
Hangul 김치전
Revised Romanization gimchijeon
McCune–Reischauer kimch'ijŏn

Kimchibuchimgae(김치부침개, Korean pronunciation: [kim.tɕʰi.bu.tɕʰim.ɡɛ]), sometimes (wrongfully) referred to as kimchijeon(김치전, Korean pronunciation: [kim.tɕʰi.dʑʌn]), is a variety of buchimgae, or Korean pancake. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added.[1] Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchibuchimgae is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget.

It is usually served as an appetizer, snack or banchan (side dish).

When preparing kimchijeon, brine from kimchi is often added, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. Along with kimchi, it is served as anju with alcoholic beverages such as makgeolli or dongdongju.

See also[edit]

References[edit]

  1. ^ "koreanyori.com(co.kr) 26. 김치전". anakii.anakii.net. Retrieved 10 September 2010. 

External links[edit]