Gluten-Free Korean Savory Pancakes (Buchimgae)
A crispy and savory Korean pancake packed with vegetables. This version uses a gluten-free flour blend for a safe and delicious breakfast.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour Blend
- 1 cup Water
- 2 tablespoons Potato Starch
- 0.5 cup Kimchi
- 0.5 cup Green Onions
- 0.5 cup Carrot
- 0.25 cup Onion
- 1 tablespoon Tamari (Gluten-Free Soy Sauce)
- 1 teaspoon Sesame Oil
- 4 tablespoons Vegetable Oil
Instructions
- 1In a large bowl, whisk together the gluten-free flour blend, potato starch, and water until smooth.
- 2Add the chopped kimchi, green onions, shredded carrot, and diced onion to the batter. Mix well.
- 3Stir in the tamari and sesame oil.
- 4Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- 5Pour half of the batter into the skillet and spread it evenly.
- 6Cook for 5-7 minutes per side, or until golden brown and crispy.
- 7Repeat with the remaining batter.
- 8Slice into wedges and serve immediately with extra tamari for dipping, if desired.
Substitutions
All-Purpose Flour → Gluten-Free All-Purpose Flour Blend
Avoid Gluten/Wheat
Soy Sauce → Tamari
Avoid Gluten/Wheat
Wheat Starch → Potato Starch
Avoid Gluten/Wheat
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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