Korean Vegetable Pancakes

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Posted By: MD
Posted In:  Appetizers
Page Views:  1560 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  2-4

Additional information: 


  • 1 cup of Korean "Buchim" pancake mix
  • 1.5 cups of water
  • miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  • extra virgin olive oil (or other light cooking oil)
  • 1 tablespoon sesame oil
  • sprinkle of sesame seeds
  • 1/2 soy sauce


This recipe is a lot like the "scallion pancake"appetizer that you find at many Chineserestaurants. You can buy the "buchim" mix atany Korean grocery store. This is basicallyjust a mixture of wheat flour, salt, vegan sugar, andbaking powder. So if you can't find a Koreangrocery story near you, you can easily makethe pancake mix yourself.

To prepare this dish, first chop up anyvegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enokimushrooms, and even Korean kimchi. Traditionally, the vegetables are cut into thinslivers or are diced.

Mix the water, pancake mix, and vegetablestogether in a bowl. With a little olive oil orother cooking oil in the pan, fry the pancakestill brown on either side. Over a medium heat,this should take about 5 minutes on each side. Make sure the pancakes are quite thin. If theyare too thick, the inside will be goopy and thevegetables won't cook fully. Properly cooked,these pancakes shuld be light and somewhatcrispy, not thick and fluffy like regularpancakes.

Dipping Sauce: Mix sesame oil, soy sauce,and sesame seeds in a small bowl. You canalso add dried and crushed seaweed if youlike.

Cut the cooked pancakes up into several slices(like a pizza). Serve hot with dipping sauce. Ialso recommend dabbing the pancakes with apaper towel to remove any excess cooking oil.

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