Buchimgae

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.

Buchimgae

 * hobak-buchimgae (호박부침개) – Korean zucchini pancake
 * kimchi-buchimgae (김치부침개) – kimchi pancake
 * memil-buchimgae (메밀부침개) – buckwheat pancake
 * some varieties of pajeon (파전) – scallion pancake
 * some varieties of buchu-jeon (부추전) – garlic chive pancake

Jeon
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.

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.

Jangtteok
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.