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Vegetable pancake

Lettuce salad


Total: 25 min


15 min


10 min


1 serving
  • 90 g Whole-wheat flour
  • 1 Eggs
  • 60 g Lettuce
  • 1 teaspoon Ginger, fresh
  • 0.5 garlic clove
  • 1 Carrots
  • 0.5 Zucchini
  • 0.5 chive
  • 5 mL Kimchi
  • 22.5 mL Soy sauce
  • 1.25 mL Sesame oil
  • 5 mL rice vinegar
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Wash and slice the zucchini into sticks.
  • Peel and grate the ginger and carrot.
  • Wash, peel and cut the green onions into fine rounds.
  • Peel and crush the garlic.
  • Wash and drain the lettuce leaves.
  • In a salad bowl, mix them with 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar and a few drops of sesame oil. Set aside.
  • In a big bowl, mix the egg and flour.
  • Stirring constantly, pour in a ½ tablespoon of soy sauce and 150 ml of water to obtain a smooth batter.
  • Add to the batter the vegetables, kimchi, garlic and onion.
  • Add salt and pepper and mix carefully.
  • Heat 1 tablespoon of olive oil in a frying pan over medium heat and add to the batter.
  • Flatten slightly with the back of a spoon and cook for 5 minutes on each side over medium heat.
  • Drain on a paper towel.
  • Serve the vegetable pancake (buchimgae) along with the lettuce salad.

Recipe tips

  • This is not a starchy dish, so include grain products in your starter or dessert.