Buchimgae

This recipe is traditionally made with ground mung bean flour, but regular flour will do. Serves four.

Ingredients

• 1/4 cup flour
• 1/2 cup water
• salt to taste
• 2 zucchini, cut into thin strips
• 1 bunch scallions, thinly sliced
• 1/2 cup bean sprouts
• 3 tablespoons oil
• soy sauce
• sesame seeds

Directions

• Combine flour, water and salt to create a batter.
• In a large skillet, heat oil over medium-high heat. Add 1/4 cup of the batter to the pan. Sprinkle top with assorted vegetables.
• Fry the cakes for five minutes, or until both sides are golden-brown.
• Drain on paper towels and serve immediately, alongside soy sauce and sesame seeds for dipping.