Vegetable Buchimgae Recipe for Korean Pancakes

Name: Vegetable Buchimgae Recipe for Korean Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 pancakes
Cuisine: Korean
Ingredients: 140 g rice flour; 160 ml water; 1 whole large egg; 1 tsp soy sauce for batter; 60 g carrot, finely shredded; 60 g cabbage, finely shredded; 50 g onion, thinly sliced; 2 tbsp vegetable oil for frying; 1 tbsp soy sauce for dipping; 1 tsp rice vinegar for dipping

Buchimgae are savory Korean pancakes with crisp edges and tender vegetables.

By Hez ArslanUpdated October 5, 2026

Total 40 minMakes 4 pancakes

Jump to Recipe

Buchimgae are savory Korean pancakes with crisp edges and tender vegetables. Here carrots, onion and cabbage are held together by a simple rice-flour and egg batter. Slice the vegetables thinly so they cook during the short time in the pan, and make modest pancakes that are easy to turn. Serve them hot with a little soy dipping sauce; the recipe works throughout the year. Whisk rice flour, water, egg and batter soy sauce until smooth; fold in finely sliced vegetables. Warm a thin layer of oil in a nonstick skillet over medium heat. Spoon in a quarter of the mixture and spread to about 15 cm; cook 3 to 4 minutes per side until golden and vegetables are tender; repeat with remaining batter.

Vegetable Buchimgae Recipe for Korean Pancakes

How to tell when it is ready

Cut pancakes into wedges and serve hot with the dip.

Tips

Whisk rice flour, water, egg and batter soy sauce until smooth.
Warm a thin layer of oil in a nonstick skillet over medium heat.
Spoon in a quarter of the mixture and spread to about 15 cm.
Mix dipping soy sauce and rice vinegar in a small bowl.

Troubleshooting

If pancakes break, make them smaller.
If center stays wet, lower heat and cook longer.

Substitutions

Use tamari for soy sauce if appropriate.
Use potato starch for part of rice flour for extra crispness.

Variations

Add sliced scallions.
Use finely chopped zucchini instead of some cabbage.

Serving suggestions

Serve with soy-vinegar dip.
Add cucumber salad.
Offer kimchi.
Cut into small appetizer wedges.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked pancakes for up to 2 days and reheat in a skillet until hot and crisp.

Storage

Refrigerate cooked pancakes for up to 2 days and reheat in a skillet until hot and crisp.

Food safety

Cook egg batter fully and refrigerate leftovers promptly; soy sauce contains soy and commonly wheat.

Frequently asked questions

How do I know vegetable buchimgae (korean pancakes) is ready?

Cut pancakes into wedges and serve hot with the dip.

How should I store vegetable buchimgae (korean pancakes)?

Refrigerate cooked pancakes for up to 2 days and reheat in a skillet until hot and crisp.

Serve with soy-vinegar dip. Refrigerate cooked pancakes for up to 2 days and reheat in a skillet until hot and crisp.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetable Buchimgae Recipe for Korean Pancakes