Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup chopped carrots
- 1/2 cup chopped zucchini
- 1/2 cup chopped mushrooms
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
2. Add the chopped green onions, carrots, zucchini, and mushrooms to the batter and stir until well combined.
3. Heat the vegetable oil in a non-stick skillet or griddle over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and spread it out into a thin, even layer.
5. Cook the buchimgae for 2-3 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 buchimgae
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 12g
Protein: 3g
Fiber: 1g
Sugar: 1g
Sodium: 160mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Any combination of vegetables can be used, such as bell peppers, spinach, or cabbage.
Variations:
- Add cooked shrimp or chopped chicken for a protein boost.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and sesame oil.
- Make mini buchimgae by using a tablespoon instead of a 1/4 cup measuring cup.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter to ensure crispy buchimgae.
- Use a non-stick skillet or griddle to prevent sticking.
- Don't overcrowd the skillet or griddle, as this can cause the buchimgae to cook unevenly.
Storage instructions:
Leftover buchimgae can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the buchimgae in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the buchimgae on a platter and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with a side of kimchi and steamed rice for a complete meal.
Suggested side dishes:
Kimchi and steamed rice
Troubleshooting advice:
- If the buchimgae is sticking to the skillet or griddle, add more oil.
- If the buchimgae is not cooking evenly, adjust the heat as needed.
Food safety advice:
- Make sure the vegetables are thoroughly washed before chopping.
- Use a food thermometer to ensure the buchimgae reaches an internal temperature of 165°F.
Food history:
Buchimgae is a traditional Korean pancake made with a variety of vegetables and seafood. It is often served as a snack or appetizer.
Flavor profiles:
Savory, crispy, and slightly sweet
Serving suggestions:
Serve hot and crispy with a side of dipping sauce and steamed rice.
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Region: Korean