Most people like pancakes…and most people like fried stuff…so when you combine the two, you have a winning combination. Buchu Jeon (Korean Vegetable Onion Pancake) is the embodiment of this killer combo. When I go to Korean restaurants, this is one of my favorite side dishes. The sad thing is that they only give you a tiny lil’ bit and you have to fight your sibblings for it. The last time I went to H Mart (a Korean market wonderland), I came upon the special mix that is used to make these pancakes and I had to try it. It looks like this.
Apparently you can make it from scratch with flour, eggs, salt, etc, but this is more convenient because it is already seasoned and it tastes just right. All I had to do was cut up vegetables and add water to the mix.
Ingredients (enough for 3 ppl)
2 cups Korean Pancake mix
4/5 cup water (may vary)
thinly sliced vegetables (any you have on hand)
oil for frying
Chop vegetables into long, thin strips. I used zucchini, carrot, red onion, and bell pepper. This enables them to cook quickly and evenly.
Follow the special instructions on your pancake mix. It should be a similar consistency to when you make normal pancakes. After it is thoroughly mixed, add the vegetables.
Heat 2 Tbsp oil on medium/high in a shallow pan. Pour the batter into the pan and spread it out a bit. You can make them as big or small as you’d like but they’re more manageable when you make them smaller. Cook for a few minutes on each side until golden brown. If you are not sure, lift up the edges with your spatula to check the color. Drain on a paper towel when done. Cut into pieces and dig in…don’t burn your tongue.