Kimchi-buchimgae

Kimchi-buchimgae

Alternative names	Kimchi-jeon, kimchi pancake
Type	Buchimgae
Place of origin	Korea
Main ingredients	Kimchi
Media: Kimchi-buchimgae

Korean name
Hangul	김치부침개
Revised Romanization	gimchi-buchimgae
McCune–Reischauer	kimch'i'puch'imgae
IPA	[kim.tɕʰi.bu.tɕʰim.ɡɛ̝]
Kimchi-jeon
Hangul	김치전
Revised Romanization	gimchi-jeon
McCune–Reischauer	kimch'i'chŏn
IPA	[kim.tɕʰi.dʑʌn]

Kimchi-buchimgae (김치부침개) or kimchi-jeon (김치전), is a variety of buchimgae or jeon. It is primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added. 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 some banchan, appetizer or snack.

When preparing kimchi-jeon, 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. These days, in addition to the basic ingredients, it is often made with various ingredients such as seafood or cheese.

See also

• Jeon (food)
• Pajeon
• Bindaetteok

References

• (in Korean) Kimchijeon at the National Institute of the Korean Language's dictionary
• (in Korean) Jeon at Doosan Encyclopedia
• (in Korean) Mungbean pancake at Doosan Encyclopedia

External links

• Kimchijeon recipe at Canada.com
• Kimchi Pancakes Recipe
• Kimchi Buchimgae Recipe