Memilbuchimgae
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| Type | Buchimgae |
|---|---|
| Place of origin | Korea |
| Region or state | Gangwon |
| Main ingredients | Buckwheat, vegetables or kimchi |
| Similar dishes | Blini, buckwheat pancake |
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| Korean name | |
| Hangul | 메밀부침개 |
|---|---|
| Revised Romanization | memil-buchimgae |
| McCune–Reischauer | memil-puch'imgae |
| IPA | [me̞.mil.bu.tɕʰim.ɡɛ̝] |
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.
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. Pyeongchang and Jeongseon counties are famous for buckwheat dishes such as memilmuk (buckwheat jelly) and memilguksu (buckwheat noodles). Pyeongchang's biggest local festival was called Memilbuchigi festival before it was renamed Pyeongchang Festival in 2015. (Memilbuchigi means memilbuchimgae in Gangwon dialect.) Numerous memilbuchimgae can be seen in Pyeongchang Market, a farmers' market held in Pyeongchang every five days.
The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount of wheat flour or starch can be added to it because buckwheat has less glutinous elements. In a traditional way, buckwheat mixed with water is ground by millstone and the batter is strained through a sieve. The filtered batter is cooked on a sodang (소당) which is the lid of a sot (솥, a traditional big pot) and used for pan-frying. Several pieces of vertically ripped salted napa cabbage and scallions are put on the heated sodang, and the batter is poured over them from their margin. Sour kimchi can be replaced with the cabbage. When making the memilbuchimgae, the batter should be poured thinly because thick memilbuchimgae is considered less delicious.Perilla oil is used to cook the dish.
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