• 1 cup of Korean “Buchim” pancake mix
  • 1.5 cups of water
  • miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  • extra virgin olive oil (or other light cooking oil)
  • 1 tablespoon sesame oil
  • sprinkle of sesame seeds
  • 1/2 soy sauce


This recipe is a lot like the “scallion pancake” appetizer that you find at many Chinese restaurants. You can buy the “buchim” mix at any Korean grocery store. This is basically just a mixture of wheat flour, salt, vegan sugar, and baking powder. So if you can’t find a Korean grocery story near you, you can easily make the pancake mix yourself.

To prepare this dish, first chop up any vegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enoki mushrooms, and even Korean kimchi. Traditionally, the vegetables are cut into thin slivers or are diced.

Mix the water, pancake mix, and vegetables together in a bowl. With a little olive oil or other cooking oil in the pan, fry the pancakes till brown on either side. Over a medium heat, this should take about 5 minutes on each side. Make sure the pancakes are quite thin. If they are too thick, the inside will be goopy and the vegetables won’t cook fully. Properly cooked, these pancakes shuld be light and somewhat crispy, not thick and fluffy like regular pancakes.

Dipping Sauce: Mix sesame oil, soy sauce, and sesame seeds in a small bowl. You can also add dried and crushed seaweed if you like.

Cut the cooked pancakes up into several slices (like a pizza). Serve hot with dipping sauce. I also recommend dabbing the pancakes with a paper towel to remove any excess cooking oil.

Serves: 2-4