Ingredients (Makes 3-4 Pancakes)

• All-purpose flour – 1 cup
• Water – ¾ cup
• Egg – 1 large
• Salt – ½ teaspoon
• Green onions – 1 bunch (cut into 2-inch pieces)
• Vegetables – 1 cup (julienned, such as carrots, zucchini, or bell peppers)
• Seafood (optional) – ½ cup (shrimp, squid, or clams, chopped)
• Vegetable oil – For frying

Instructions

Step 1: Make the Batter

1. In a mixing bowl, whisk together the flour, water, egg, and salt until smooth. The batter should have a pourable consistency.
2. Add the green onions, vegetables, and seafood (if using) to the batter and mix well to coat.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet over medium heat and add a generous amount of vegetable oil.
2. Pour a ladleful of the batter into the skillet and spread it out into a thin, even circle.
3. Cook for 2-3 minutes until the edges turn golden and crispy. Flip the pancake carefully and cook for another 2-3 minutes on the other side.
4. Repeat with the remaining batter, adding more oil to the pan as needed.

Dipping Sauce

Mix the following ingredients to create a flavorful dipping sauce:

• Soy sauce – 2 tablespoons
• Rice vinegar – 1 tablespoon
• Sesame oil – 1 teaspoon
• Minced garlic – ½ teaspoon
• Chopped green onion – 1 teaspoon
• Red pepper flakes – A pinch (optional)

Serving Suggestions

Buchimgae is best enjoyed warm and dipped in the savory sauce. Serve it as:

• An appetizer or snack
• A side dish with rice
• Part of a Korean feast with kimchi and other banchan (side dishes)