In Korean, it has many names, so can also be called buchimgae, jijimgae, or jijim. It has additionally been referred to as jeonyueo or jeonyuhwa, especially in Korean royal court cuisine (or jeonya저냐, an abbreviated term for the two). Lastly, it is often called “Jjijim (chijim)” by Koreans, as well as rather commonly “Buchujeon (Korean leek pancake)" or "Pajeon (green onion pancake)". Class 2 teppan-type. (*Koushuuha has its own type. Click here for more info.) Ingredient effects: * ぶたにくbutaniku (pork), にんにくninniku (garlic) = 三位一体