Savory Vegetable and Mushroom Pancake (Buchimgae)
Clear Out Your Fridge! A Delicious Buchimgae Recipe Packed with Vegetables and Mushrooms
Here’s a simple and delicious recipe for Buchimgae, a savory Korean pancake, using up those leftover vegetables and mushrooms from your fridge. It’s the perfect comforting dish for a rainy spring day. Feel free to use any vegetables you have on hand!
Main Ingredients
- 1 Zucchini
- 1 New Onion
- 1/3 Carrot
- 1/2 bunch Chives
- 2 King Oyster Mushrooms
- 2 Cheongyang Peppers (Korean chili peppers)
- A little Napa Cabbage
Batter and Seasoning
- Buckwheat Pancake Mix (or regular pancake mix) as needed
- 2 cups Water
- 3 pinches Salt
- Sunflower Oil (or cooking oil) generously
- Buckwheat Pancake Mix (or regular pancake mix) as needed
- 2 cups Water
- 3 pinches Salt
- Sunflower Oil (or cooking oil) generously
Cooking Instructions
Step 1
First, prepare the buckwheat pancake mix (or whatever pancake mix you have at home) in a bowl. This will be the base for your batter.
Step 2
Add 2 cups of water to the pancake mix. Using chopsticks or a whisk, mix thoroughly until there are no lumps. The batter should be pourable, like a thick liquid. If it’s too thick, the pancake will be dense; if too thin, it will be difficult to shape. Aim for a consistency that flows smoothly off a spoon.
Step 3
Next, prepare the carrot. Carefully peel the carrot using a vegetable peeler. Don’t worry about making it perfectly shaped. Slice it thinly, then stack the slices and cut them into fine julienne strips. Tip: Carrots that are too thick take longer to cook and might be disliked by children, so slicing them thinly is recommended.
Step 4
Let’s prepare the other vegetables. Slice the zucchini and onion slightly thicker than the carrot. Finely chop the 2 Cheongyang peppers and add them. Slice the king oyster mushrooms lengthwise after cleaning them, then julienne them. Cut the chives into lengths similar to the other vegetables. Chop the napa cabbage into small, bite-sized pieces. Tip: Feel free to add any other vegetables you have on hand, like bell peppers or other types of mushrooms!
Step 5
Place all the chopped vegetables into a large bowl. Pour the prepared batter over the vegetables. Add 3 pinches of salt and mix everything well until the vegetables are evenly coated with the batter.
Step 6
Heat a pan with a generous amount of sunflower oil (or cooking oil) over medium heat. Ladle the vegetable batter onto the hot pan and spread it out thinly. Tip: Making the pancakes too large can make them difficult to flip without breaking. It’s easier to handle if you make them bite-sized or moderately sized.
Step 7
Cook over medium heat until the bottom side is golden brown and crispy. Then, carefully flip the pancake and cook the other side until it’s also golden brown. Once both sides are nicely browned, your delicious vegetable and mushroom buchimgae is ready!
Step 8
The freshly made, warm buchimgae is wonderfully flavorful with the sweetness of the new onion and zucchini, and the satisfying crunch of the other vegetables. Tip: For an extra burst of flavor, try dipping it in a simple soy sauce dip made with 1 tbsp soy sauce, 1 tbsp apple cider vinegar, and a pinch of red pepper flakes. It’s a delightful addition!
