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Memil-buchimgae (메밀부침개) or buckwheat pancake is a variety of buchimgae, or Korean pancake. It is a crepe-like dish made of thin buckwheat batter and napa cabbage. [1] Along with other buckwheat dishes, it is a traditional local speciality of Gangwon Province, where buckwheat is extensively cultivated due to its cooler mountainous climate.
IPA. [pin.dɛ̝.t͈ʌk̚] Media: Bindae-tteok. Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province. [2][3] It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. [4]
The Korean Kitchen: Classic Recipes from the Land of the Morning Calm. San Francisco: Chronicle Books, 1993. O'Brien, Betsy. Let's Eat Korean Food. Elizabeth, NJ:Hollym, 1997. ISBN 1-56591-071-0; Pettid, Michael J. (2008). Korean cuisine: an illustrated history. Reaktion Books. ISBN 978-1-86189-348-2. Archived from the original on 9 September 2023
t. e. 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. [4][5]
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19th-century northern Italy. The zucchini (/ zuˈkiːni / ⓘ; pl.: zucchini or zucchinis), [1] courgette (/ kʊərˈʒɛt /) or baby marrow (Cucurbita pepo) [2] is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible.
hotteok. McCune–Reischauer. hottŏk. IPA. Korean pronunciation: [ho.t͈ʌk̚] Hotteok (Korean: 호떡, pronounced [ho.t͈ʌk̚]), sometimes called hoeddeok, is a type of filled pancake known as a popular street food in South Korea. It originated in China, and was first brought into Korea during the 19th century. [2]
Jeon. (food) Jeon (Korean: 전) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. [1] Jeon can be served as an appetizer, a banchan (side dish), or an anju (food served and eaten with drinks).