Korean Squid Pancakes

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Steps

1. Step 1

   Rinse all the vegetables, and peel the skin off as needed.

2. Step 2

   Thin finger length slice the carrot and zucchini.

3. Step 3

   Thin slice the onion.

4. Step 4

   Thin angle slice the red and green chillies.

5. Step 5

   Cut the spring onions into halves or thirds.

6. Step 6

   Cut the squid legs into half finger length, put it in a bowl and add the black pepper on top.

7. Step 7

   Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)

8. Step 8

   Sieve the flour and the salt.

9. Step 9

   Add the water and mix it thoroughly so there are no lumps.

10. Step 10

    Add the beaten egg and mix it well again.

11. Step 11

    Add the prepared vegetables and squid into the flour mix.

12. Step 12

    Pre heat the frying pan for about 10 seconds.

13. Step 13

    Put some cooking oil into the pan. Make sure the oil is spread all the way through the pan. (However don’t put too much oil in, otherwise the Buchimgae will go soggy.)

14. Step 14

    Scoop out the final mix with a ladle, put it on the pan.

15. Step 15

    Cook it on medium to low heat. (Otherwise it just burns and doesn’t cook properly.)

16. Step 16

    Turn it over when the bottom of the pancake is cooked. (If you turn it over too often, it will tear up. )

17. Step 17

    When both sides are cooked, serve it on a plate.

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