Korean "bu-cheem" is essentially the Korean version of a thin savoury pancake. It is a very satisfying easy dish that can easily feed one to many people. The one I am showing you here is one with only a single filling ingredient (i.e. zucchini) but there are many many versions of this. You can put in cooked sliced potatoes, sliced green onion, kimchi with its juices, thinly sliced steamed carrots etc. The options are endless! This is another one of my mother's recipes that she passed down to me. The one in the picture are actually ones that my mom made while she was at my home. My little girl loves these to bits! The texture is kind of like naan bread but a bit thinner, and stickier. Zucchini has such a mild earthy flavour that the soy dip helps to heighten its flavour further. I just love eating these! I think I will go and help myself to another one right now..... Enjoy!

Makes 6-8

  • 1 large zucchini or 2 medium sized zucchini, de-seed and slice into thin strips
  • 2 cups all-purpose flour
  • salt and ground pepper
  • 4 tbsp roasted soybean powder (can be purchased at Korean/Asian markets)
  • 2-1/4 cups water (use more if needed)
  • vegetable oil (for cooking with)
  • 2 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1/4 tsp gochugaru (Korean ground chili peppers)

1. Take the zucchini and de-seed it in the middle, and slice it into thin strips. Place it into a colander and lightly salt them. Place the colander on top of a bowl and let some of the water drain for a couple minutes, then using clean hands, lightly wring out excess water. You don't want extra water in the batter.

2. In a large mixing bowl, add in the flour, pinch of salt and pepper, and roasted soybean powder. Take the water and slowly mix it through using a big whisk. Mix in the sliced zucchini into the batter. The batter shouldn't be too thick.

3. Preheat a medium sized non-stick skillet, on medium heat, and drizzle a little bit of oil. Place in 2 ladle fulls of the batter onto the hot skillet, and evenly distribute it around using your ladle. The pancake should not be like a flat bread, it should be a thin pancake so try to be fast when distributing the batter. Cook for 2 -3 minutes per side or until the pancake is lightly crisp. If you like it more crispy than go another minute or so.

4. As you finish each pancake, place them onto a large plate. When you're finished and ready to serve, slice them into bite size pieces using clean kitchen scissors. Remember, this is a home dish you don't need to have even pieces.

5. For the sauce: In a small bowl, add in the soy sauce, vinegar and gochugaru and mix through. Serve along side the bu-cheem.

Cook's Tip: If you don't plan to eat all of the pancakes, then don't cut all of the pieces. Place a piece of plastic wrap over the plate of pancakes and place them into the fridge. When you're ready to eat them again, then place them onto a hot skillet (without oil) and let it heat through on both sides. I recommend eating these within a couple days.

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