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.....

Awesome~!