Veggie Buchimgae is a savoury Korean pancake loaded with colourful vegetables and a light, crispy texture. It’s quick to prepare, delicious on its own or with a tangy dipping sauce, and makes a perfect snack, side dish, or light meal.
Ingredients (makes 9 small pancakes)
For the buchimgae:
1 zucchini, julienned
1 carrot, julienned
1/2 onion, diced
1 tsp Salt (to sweat the veges)
1 cup Korean Frying Mix
1 cup plain flour
1 cup cold water
Cooking oil, for frying
For the dipping sauce:
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp water, to thin
½ tbsp sesame oil
Method
1. Prepare the Batter
• Place julienned veggies in a mixing bowl and sprinkle with 1 tsp salt. Let them sit for 5–10 minutes to sweat and soften slightly.
• Add the frying mix, flour, and cold water directly into the same bowl.
• Whisk everything together until the batter is smooth and the veggies are evenly coated. The batter should be pourable but not too thin.
2. Heat the Pan
• Heat a non-stick pan or skillet over medium-high heat.
• Add 1–2 tbsp of vegetable oil and swirl to coat the pan.
3. Cook the Pancakes
• Spoon the batter into the pan and spread into a thin, even layer (you can make one large or a few smaller pancakes).
• Cook for 3–4 minutes on one side, or until the bottom is golden and crispy.
• Flip and cook the other side for another 2–3 minutes.
4. Drain and Serve
• Transfer to a cutting board or paper towel to remove excess oil.
• Cut into bite-sized pieces and serve hot with dipping sauce on the side.
Veggie Buchimgae is crisp on the outside, tender on the inside, and full of fresh veggie flavour. It’s a comforting dish that’s both healthy and satisfying—perfect for any time of day.
A Singaporean Mum 
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