Buchimgae (Korean Savory Pancake)

Ingredients

All-purpose flour

1 cup

Water

3/4 cup

Egg

1, beaten

Shrimp

1/2 cup, peeled and chopped

Carrot

1 medium, grated

Zucchini

1 medium, grated

Green onions

1/2 cup, chopped

Salt

1/2 teaspoon

Soy sauce

2 tablespoons

Vegetable oil

for frying

Instructions

1. In a large bowl, combine the all-purpose flour, water, and beaten egg. Mix well until the batter is smooth.
2. Add the chopped green onions, grated zucchini, grated carrot, chopped shrimp, salt, and soy sauce to the batter. Stir until everything is well combined.
3. Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom.
4. Pour a ladleful of the batter onto the skillet, spreading it evenly to form a pancake, about 1/2 inch thick.
5. Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip the pancake and cook for an additional 3-4 minutes on the other side.
6. Remove the pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat with the remaining batter.
7. Serve the buchimgae hot, accompanied by the prepared dipping sauce.