Korean pancake with Korean mint (buchimgae)

Name: Korean pancake with Korean mint (buchimgae)
Total time: 30 min
Yield: 2 pancakes
Ingredients: 100 g plain flour; 2 tablespoons rice flour or cornflour; 200 ml cold water; 1 egg; 1 courgette, cut into thin strips; 4 spring onions; a handful of Korean mint leaves; oil for frying; soy sauce with a dash of vinegar for dipping

Updated on 9 October 2026

Makes: 2 pancakes
Time: 30 min
From: Korean mint

Ingredients

100 g plain flour
2 tablespoons rice flour or cornflour
200 ml cold water
1 egg
1 courgette, cut into thin strips
4 spring onions
a handful of Korean mint leaves
oil for frying
soy sauce with a dash of vinegar for dipping

Method

Whisk the flour, rice flour, water, egg and a pinch of salt into a smooth batter.
Stir in the courgette, the spring onions cut into 4 cm lengths and the roughly chopped mint.
Heat plenty of oil in a frying pan, spoon in half the batter, flatten it and fry for 3 to 4 minutes on each side until crisp.
Cut into pieces and serve hot with the dipping sauce.

Storing: Eat them hot; leftovers can be crisped up the next day in a dry pan.