Korean pancake

Buchimgae with seafood

This is adapted from the Korean recipe but has evolved over the years and it has been fine-tuned to accommodate our palates and conveniences. I don't use the traditional mung beans - too troublesome for a lazy cook like me... This dish is a fantastic way to get the young ones to eat their veg without any coaxing. I made this dish very often in the earlier days when the kids weren't too fond of their vegetables. They didn't mind the camouflaged veggie and wolfed it down like it was a pizza (they still do). It is also a good way to clean out the fridge of left-over greens. Most veggies can be incorporated into the batter (shred them first!)- bell pepper, leek, mushroom, french beans, cabbage, onions, celery....I packed in about 4-6 cups of shredded vegetable and 6 eggs, for about six pancakes. Our version of this pancake is more of an omelette than a pancake because of the amount of eggs I used. A very wholesome snack on its own. We usually have it for lunch as the main (and most often, the only) dish!

Spiced up with chilli sauce

Korean Pancake

Serve 4-6

1 1/2 cups flour, sieved
1/2 cup rice flour, sieved
6 eggs (can be reduced if cholesterol-conscious)
~ 1 cup cold water
salt and pepper
2 - 3 cups shredded carrot
2 - 3 cups spring onion, cut into 2" length
1 cup prawns, peeled, gutted and cut into bite size
1 cup squids, cleaned and cut into ring


1) Mix flour, eggs and water into a smooth batter. Season well.

2) When ready to fry, add in all the rest of the ingredients (I like to keep the seafood aside mixed with some batter and scoop 2-3 spoonfuls in only when the pancake is about to be flipped over). Mix well.

3) Scoop one ladle of the batter (make sure it has a little of everything) onto a heated and oiled flat heavy based pan.

4) Spread out the batter evenly - the pancake about 6-8" in diameter and not too thin. Cook on medium heat.

5) When it turns golden brown, flip over and cook the other side.

6) Slide pancake onto a board and cut into wedges. Makes about 6 pancakes.

7) Serve hot with dipping sauce. They like it just as much with the Maggi sauces (tomatoes and chilli)

Dipping sauce:
2 cloves garlic, chopped finely
1 tablespoon chopped spring onion
1 teaspoon sesame, toasted
1 chilli, chopped finely -optional
2 tablespoon soy sauce + 2 tablespoon drinking water
1 tablespoon rice vinegar
1-2 teaspoon sugar
a dash of sesame oil if you like

Mix all ingredients together.

Jo