Buchimgae (Vegetable Pancake)
Crisp-edged, chewy-centered Korean vegetable pancakes studded with scallions and shredded veggies—bright, savory, and deeply snackable. A quick batter and a hot pan transform simple produce into a crowd-pleasing, shareable plate with a tangy dipping sauce.
1 cup all-purpose flour
¼ cup cornstarch
1 cup cold water
1 egg
1 tsp salt
1 tsp sugar
4 stalk green onion, thinly sliced on bias
1 cup carrot, coarsely shredded
1 cup zucchini, julienned or shredded and squeezed dry
½ cup yellow onion, thinly sliced
2 clove garlic, minced
2 tbsp vegetable oil
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
¼ tsp red pepper flakes
1 tsp sugar, for sauce
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Naengmyeon (Cold Noodles)
Chilled buckwheat noodles swim in a clear, savory beef broth brightened with vinegar and a touch of mustard—crisp cucumber and sweet pear add snap and balance. The soup is bracingly cold and refreshingly layered, perfect for warm days or when you want a clean, intensely flavored bowl.
Ojingeo Bokkeum (Spicy Squid)
Quick, bright, and fiery stir-fried squid tossed with crisp vegetables and a glossy gochujang glaze. The dish balances heat, sweetness, and a hint of tang so each bite is lively and satisfying.
Ttukbaegi Gyeran Jjim (Steamed Eggs)
Velvety steamed Korean eggs finished with fragrant sesame oil and scallions — light, silken, and comforting in every spoonful.