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Buchimgae Fusion

Buchimgae Fusion is a delightful twist on the traditional Korean pancake, incorporating fresh vegetables and tofu with a hint of spice from kimchi, making it both flavorful and satisfying.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
30 min
Cost
Cost
Low
Calories
280
Protein
12g
Sugar
4g
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Buchimgae Fusion

Buchimgae, generally known as Korean pancakes, have earned a place on many dining tables thanks to their delightful taste and versatility. Originating from Korea, buchimgae is a cherished dish that's been embraced internationally, with each region and family contributing unique variations. This fusion recipe combines traditional Korean flavors with global elements for a sensational gluten-free, vegan-friendly experience.

Ingredients

Preparation

Vegetable Preparation

Begin by preparing your vegetables. Ensure your zucchini, carrot, and onion are thinly sliced for even cooking. Similarly, chop the bell peppers and kimchi.

Combining Ingredients

In a large mixing bowl, combine the flour with water and soy sauce until smooth. Gradually fold in the zucchini, carrot, onion, bell peppers, crumbled tofu, kimchi, and green onions. Season with chili flakes for an extra kick.

Cooking Process

Frying the Buchimgae

  1. Heat a non-stick skillet over medium heat and add a dash of cooking oil.
  2. Pour a ladleful of the prepared mixture onto the skillet, spreading it evenly with a spatula.
  3. Cook until the edges turn golden brown and the center is firm - approximately 3 to 4 minutes on each side.
  4. Add a dash of sesame oil around the edges for added flavor before flipping.

Adjust cooking time as needed to ensure a crisp, well-cooked finish.

Enjoying Buchimgae

Serve the buchimgae hot, sliced into wedges for easy sharing. Pair with a traditional dipping sauce made of soy sauce, a dash of vinegar, and a sprinkle of sesame seeds. This vibrant dish can be an appetizer, side dish, or even a main course for a light meal.

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