Curry Flavored Special Savory Pancake (Buchimgae)
A Special Recipe Using Leftover Squid Sundae Filling
I had some leftover filling from making squid sundae and didn’t want to waste it, so I decided to make a savory pancake! Can you already imagine how delicious these ingredients will be together? Oh, it’s truly, truly delicious. This recipe combines the amazing flavor of curry with tender squid, crisp bean sprouts, and fresh chives. It’s perfect as a snack with makgeolli or a satisfying meal.
Main Ingredients
- 1 pack Eonyang Bulgogi (approx. 200g)
- 1 handful Bean Sprouts (approx. 50g)
- 6 Squid Tentacles (cleaned)
- 1 handful Chives (approx. 30g)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Cheongyang Peppers (Korean chili peppers)
- 1 tsp Sesame Oil
- 4 Eggs
- Pinch of Black Pepper
- Pinch of Salt
- 1 tsp Toasted Sesame Seeds
Batter Ingredients
- 1.5 cups Flour (approx. 150g)
- 2 Tbsp Curry Powder (approx. 20g)
- 1.5 cups Water (approx. 300ml)
- A little leftover Bean Sprouts
- A little leftover Chives
- Cooking Oil (for frying)
- 1.5 cups Flour (approx. 150g)
- 2 Tbsp Curry Powder (approx. 20g)
- 1.5 cups Water (approx. 300ml)
- A little leftover Bean Sprouts
- A little leftover Chives
- Cooking Oil (for frying)
Cooking Instructions
Step 1
First, prepare the leftover Eonyang Bulgogi, squid tentacles, bean sprouts, and chives from making squid sundae. We’ll be transforming these ingredients into something delicious without any waste.
Step 2
If you have the filling ingredients separated, set them aside. These ingredients will be the key to adding wonderful flavor to your savory pancake.
Step 3
In a large bowl, combine 1.5 cups of flour and 2 Tbsp of curry powder and mix well. Gradually add 1.5 cups of water while whisking to create a smooth batter without lumps. Finely chop any leftover bean sprouts and chives and add them to the batter, mixing gently.
Step 4
Add all the prepared squid sundae filling ingredients (Bulgogi, cleaned squid tentacles, minced garlic, chopped Cheongyang peppers, sesame oil, 4 eggs, a pinch of black pepper, a pinch of salt, and 1 tsp toasted sesame seeds) to the batter. Mix everything together thoroughly with a spatula or spoon until well combined. It’s best to mix lightly just until the ingredients are incorporated, rather than overmixing.
Step 5
Heat a lightly oiled pan over medium heat. Spoon portions of the batter onto the hot pan to form pancakes of your desired size. If the batter is too thin, it will spread, so use a spoon to shape them. Once one side is golden brown, flip the pancake and cook the other side until golden brown and cooked through. Flip occasionally to ensure the inside is cooked thoroughly.
Step 6
Your special savory pancake with a fragrant curry aroma is ready! The curry powder adds a nutty and slightly exotic flavor, reminiscent of a traditional Korean mung bean pancake (bindaetteok). The combination of chewy squid, crunchy vegetables, and savory bulgogi makes this pancake incredibly delicious. Enjoy it while it’s hot!
