Buchimgae

Ingredients

• Vegetable oil (2 tablespoons)
• Soy sauce (2 tablespoons)
• Salt (1/2 teaspoon)
• Shrimp (1/2 cup, peeled and deveined)
• Carrot (1, grated)
• Zucchini (1, grated)
• Green onions (4, chopped)
• Egg (1)
• Water (3/4 cup)
• All (purpose flour - 1 cup)

Instructions

1. In a large bowl, combine the all-purpose flour, water, and egg. Mix well until smooth.
2. Add the chopped green onions, grated zucchini, grated carrot, shrimp, salt, and soy sauce to the batter. Stir to combine.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Pour a ladleful of the batter onto the skillet and spread it evenly to form a pancake.
5. Cook for 3-4 minutes, or until the bottom is golden brown. Flip the pancake and cook for another 3-4 minutes.
6. Repeat the process with the remaining batter to make more pancakes.
7. Serve the buchimgae hot with a dipping sauce of your choice.