Korean pancake 'Buchimgae'

This thin, flat Korean pancake is called 'Bu Chim Gae'. Most Korean make this with Kimchi or some vegetables(zucchini, potato, spring onion...etc.), some seafood(clam, squid....etc.). This time, I made it with zucchini.

My mother used to make the Buchimgae many times during the rainy days in the East Asian rainy season.
It is popular dish eaten when a group of friends sit down for a chat. Especially when it's raining.^^ Also it's a perfect side dish consumed with 'Makguli' which is Korean traditional rice wine.

Ingredients (serve 3or 4)

1/2 zucchini cut into strips
2 spring onion copped
3 Tbsp shredded carrot
1 chopped chilli
1cup plain flour
1 egg
1cup cold water
salt for taste
vegetable oil to coat the frying pan

Mix flour, egg and water,

add all the vegetables

add salt for taste

Place pan on medium heat
put a spoonful vegetable oil
When the pan is hot
pour 1/2 of the flour mixture into the pan

cook for 3-4 minutes or until golden underneath

Turn over and cook for a further 2-3 minutes or until golden underneath.
Isn't it easy???

I usualy make a spicy soy dipping sauce
but this time I made a sour soy sauce.

1 Tbsp soy sauce
1 tsp vineger
a pinch of chilli powder
mix all ingredients.

In hot summer afternoon......
Cool rain shower.....
Buchimgae with Makguli.....


Some changes between the sushi and the sandwich

Which is the sushi, which is the sandwich?
Can you tell???????*^^*

I know this is not traditional looking!
I love to make the color match
and experiment with little changes.
Also cooking it was a lot of fun.

These will make yummy finger foods at a party.

Ingredients for roll sandwich (serve 4)

4 slices white bread
2 Tbsp cream cheese
150g can tuna, drained and flaked
1/2 small carrot, grated
1/2 capsicum, cut into long strips
1 small avocado, cut into long strips

Trim the crust off the white bread.
Flatten the slices of the bread with a rolling pin.
Spread with cream cheese.
Lay carrot, capsicum, avocado, tuna meat.
Roll up bread, pressing gently to seal.

cut each roll in 3 equal pieces.

for sushi rice (serve 3)
3 cups steamed rice
2 Tbsp rice vinegar
2tsp sugar
1/4 tsp salt

3 sheets nori(paper-thin dried seaweed)
1/3 cup crab meat(I used instant crab meat), roughly chopped
1/3 cup beetroot pickle, chopped
1/3 cup yellow colored radish pickle, chopped

* You can use shrimp, flying fish roe, pickled ginger...etc.
What ever you like..^^*

 In a small bowl, whisk vinegar, salt and sugar
Mix with rice and vinegar mixture.
Stirring constantly, slowly add vinegar mixture untill incorporated.

Divide the rice into 3 bowls,
mix with 3 ingredients each(pickled radish, pickled beetroot, crab meat)

 Toast nori sheetsin a hot frying pan untill crisp
about 30 seconds each side.

Place nori sheet, shiny side down on dry work surface.
And cover with one bowl from the rice mix.
(Using moistened fingers)
Place a nori sheet on the top, make it level with a rolling pin.
 Spread anather bowl of rice mix.
Cover third nori sheet and make it level with the rolling pin. and so on....

 Trim edges with a wet and sharp knife.
 cover with foil, let it stand few minutes.
Slice crosswise, serve whith wasabi soy sauce.

I can tell your kids will love them.*^^*

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