Colorful Vegetable Pancake (Buchimgae): A Delicious Way to Use Up Leftover Veggies
Colorful Vegetable Pancake (Buchimgae): A Delicious Way to Use Up Leftover Veggies
How to Make a Tasty Vegetable Pancake with Summer Vegetables
We made this vegetable pancake using common household vegetables, and it turned out incredibly delicious! It’s a perfect savory pancake bursting with fresh, vibrant flavors.
Ingredients- 1/2 Onion
- 1 Korean Zucchini (Aehobak)
- 1 King Oyster Mushroom
- 3 Korean Green Chilies (Cheongyang Pepper, adjust to spice preference)
- Pinch of Sea Salt
- Cooking Oil (generous amount)
- 5 Tbsp Pancake Mix (Buchim Garu)
- 5 Tbsp Water
Cooking Instructions
Step 1
First, prepare the main vegetables for your pancake. You’ll need half an onion, one king oyster mushroom, and half a Korean zucchini. Feel free to add any other leftover vegetables you have in your fridge, like carrots, bell peppers, or green onions, to make it even more colorful and flavorful. For a spicy kick, prepare about 3 Cheongyang peppers; if you like it hotter, increase to 5.
Step 2
Peel the onion, rinse it under water, and thinly slice it into julienne strips. The thinner you slice it, the more tender your pancake will be.
Step 3
Wash the Korean zucchini, trim the ends, and then slice it into thin julienne strips, similar in thickness to the onion. Slicing them not too thick will ensure they cook evenly.
Step 4
Trim the very bottom of the king oyster mushroom and slice it into thin, long strips. Try to keep the pieces uniform for even cooking.
Step 5
Wash the Cheongyang peppers, remove the stems, and finely chop them or mince them. These peppers are key to adding a spicy note, so adjust the quantity based on your heat preference. I personally added two extra peppers because I love a good kick!
Step 6
In a large bowl, combine all the prepared vegetables. Sprinkle a pinch of sea salt over them and toss gently with your hands. Letting the vegetables sit for a moment will release some moisture, which helps the batter bind better.
Step 7
Now, measure out 5 tablespoons of pancake mix.
Step 8
Add the 5 tablespoons of pancake mix and 5 tablespoons of water to the vegetables in the bowl. Mix gently until the ingredients are just combined; avoid overmixing. It might seem like there isn’t much batter, but the vegetables themselves contain starch and moisture, which will hold the pancake together beautifully as it cooks.
Step 9
Heat a generous amount of cooking oil in a non-stick pan over medium-high heat. Once the oil is hot, ladle about one portion of the vegetable mixture into the pan and spread it out thinly into a round shape. You can adjust the size of your pancake as desired. Making it thin will help it get nice and crispy.
Step 10
When the bottom of the pancake is golden brown and the edges start to lift slightly, it’s time to flip. If you find flipping tricky, you can temporarily turn off the heat, place a large plate over the pancake, carefully invert the pan so the pancake lands on the plate, and then slide it back into the pan to cook the other side. Once flipped, gently press down on the pancake with your spatula to ensure even cooking on both sides until golden brown. Maintain medium heat throughout the cooking process.
Step 11
Once both sides are perfectly golden brown and crispy, serve immediately while hot. A side of soy sauce mixed with vinegar and a touch of chili (cho-ganjang) is the perfect dipping sauce. Enjoying this warm, savory pancake, especially on a rainy day, is pure comfort food!
