Vegetable pancake with Asian chives (Buchujeon)

Ingredients:

flour, water, salt, egg, green onions, Asian chives,
zucchini, green chili peppers, scallops, shrimp (or squid),
and vegetable oil.

















1) Create pancake batter by mixing ½ cup of flour, 1 ts salt, and ⅔ cup of water in a big bowl.

2) Chop ½ cup’s worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini.

3) Put the chopped vegetables into the batter and mix it
up.

4) Chop some shrimp, scallop, or squid (about ⅔ cup).
5) Spread the pancake batter thinly over an oiled and heated non-stick pan. Lower the heat to medium.

6) Place the chopped seafood over top of the pancake and press it down with a spoon or spatula.

7) When the pancake is about 70% cooked, beat 1 egg and spread it in the center of the pancake. Cook a few minutes over low heat.

8) Turn the pancake over with a spatula.















9) Add more oil if needed, and serve hot with dipping
sauce of 1 tbs soy sauce and ½ tbs of vinegar.
































*tip: Be more generous with the oil to make it crispier. Lift up
the edge of the pancake with your spatula so that the oil can
get to the center. Lightly press down on the center to cook it.