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.....


The Cilantropist said...

Phoebe this pancake looks delicious, hope 2011 is fantastic for you so far. :)

MaryMoh said...

I love this vegetable pancake. I learned when I was staying in Korea. It's really delicious and great for a light meal or parties.

Paula said...

what an awesome blog! I can`t wait to see your future posts! :)

have a great time,

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