AI-generated imageKorean Squid, Zucchini and Vegetable Buchimgae (6 Pancakes)
Korean pancakes featuring chopped squid in a zucchini, carrot, mushroom and scallion batter, rather than a mixed-seafood topping.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Clean and chop squid into bite-sized pieces; thinly slice vegetables, shred oyster mushrooms and cut scallions 4-5 cm long.
- 02
Add cold water gradually to flour and salt, mix smooth and add a beaten egg; adjust thickness with small additions of water.
- 03
Mix squid, onion, carrot, zucchini, mushrooms, scallions and pepper into the batter.
- 04
Heat oil over medium-low heat, spread batter into thin rounds and cook until golden underneath with set edges.
- 05
Flip and cook the other side. Check the thickest part: squid must be opaque and the egg-flour batter fully set.
- 06
Combine 1 tbsp each of soy sauce, vinegar and water with 2 tsp sugar to make a dip; serve with the pancakes.
Helpful source links
Before you cook
Keep squid refrigerated and prevent cross-contamination. Cook until squid is opaque and egg-flour batter fully set. Check squid, wheat, egg and soy allergens. Refrigerate within 2 hours and reheat leftovers to 74°C/165°F.
Allergens: mollusks (squid), wheat, egg, soy (dipping sauce)
Image & source credits
AI-generated image.
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