Korean Pancake – Buchimgae / Chaesojeon
Vegetable pancake (Serves 2)
120g all-purpose flour
1/2 teaspoon of salt
2 baby cabbage (or 1/4 cabbage）
LOUU Mixed mushroom and porcini confit (as much as you wish)
Korean chili powder
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sugar
1/2 tablespoon black vinegar
1/2 tablespoon sesame oil
1 teaspoon garlic paste
chopped onion (optional)
white sesame for garnish
Wash the vegetables, cut the leeks into sections, and shred the baby cabbage (or cabbage), onions, and carrots.
Put the batter, vegetable filling, and mixed mushrooms and porcini into a large mixing bowl and mix well。
Pour olive oil into the preheated pan. Make sure that the oil evenly coats the bottom of the pan.
Wait until the oil temperature rises, then pour the filling batter evenly into the pan.
Fry over medium heat until one side is golden brown, then turn over to fry until both sides are golden brown.
Remove the pancake from the pan and serve on a plate.
Mix all sauce ingredients and serve as a pancake dip in a small sauce dish.
Ready to serve.
You may directly use the Korean pre-mixed powder with water for the batter.
Cut vegetable fillings into equal lengths to enrich the texture.
There is a variety of Korean pancakes. You may add seafood or kimchi to make seafood pancakes or kimchi pancakes
(Traditional vegetable and seafood pancakes do not include kimchi).
When making seafood pancakes, raw ingredients need to be blanched and let cool before mixing with the batter. (LOUU products are cooked)
Where to buy： Mixed mushroom with porcini confit｜Capers and squid confit｜Octopus and magao confit