Buchimgae

"Buchimgae" is the general Korean term for any type of savory pan-fried pancake, while "pajeon" is a specific variety heavily featuring green onions (pa). Therefore, all pajeon is a type of buchimgae, but not all buchimgae is pajeon.

To achieve a crispy exterior, Korean recipes often mix all-purpose flour with a small amount of potato starch or rice flour. Additionally, using very cold water or carbonated water in the batter prevents the flour from absorbing too much oil during frying.

Buchimgae is almost always served with a simple soy-based dipping sauce called *choganjang*. This sauce is typically made by mixing soy sauce with rice vinegar, a little sugar, sesame oil, and finely chopped green onions or sesame seeds.

Using pure cake flour is generally discouraged because it has a lower protein content, which can make the pancake too delicate and prone to tearing. All-purpose flour provides the necessary gluten structure to hold the heavy vegetables and seafood together during the pan-frying process.