Recipe: How to make savory Korean pancakes

‘Bu-chim-gae’ (부침개) is easier to make than traditional pancakes. Well, I think so anyway. These are perfect as an appetizer, as an entree or the perfect late night snack. Enjoy!

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Cut a good-sized zucchini & a few baby carrots into matchstick size. Evenly sprinkle 1-2tsp of salt. Wait 7-8 minutes. You will see excess water. With a paper towel, gently damp away the water.

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Dump zucchini & carrots into a bowl with 3/4 cup of all-purpose flour and half a cup of water. I’m not all too exact with these measurements. I just play by ear with the amounts until I get a thick yogurt-like consistency. Mix everything together with a spoon, spatula or your hand.

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Heat a pan under low to medium heat and drop in a good amount of vegetable oil. With these pancakes, it’s best to put more oil than not as you cook. And as you would with pancake batter, get a decent amount of batter and smooth it out to your desired size. You’ll know when it’s ready – you’ll be able to flip it without much trouble.

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And this is not complete without its’ special sauce: 1/4 cup soy sauce, 1/8 cup white vinegar and as much or little green onion you want. You need this sauce to round out all the flavors.

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I also made one with all kimchi. With this recipe, you can basically put anything you want in the batter.

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