Rinse all the vegetables, and peel the skin off as needed.
Thin finger length slice the carrot and zucchini.
Thin slice the onion.
Thin angle slice the red and green chillies.
Cut the spring onions into halves or thirds.
Cut the squid legs into half finger length, put it in a bowl and add the black pepper on top.
Tear the mushrooms in half. (Or thin slice them. It depends on what kind of mushrooms you use.)
Preparation for Flour Mix
Sieve the flour and the salt.
Add the water and mix it thoroughly so there are no lumps.
Add the beaten egg and mix it well again.
Add the prepared vegetables and squid into the flour mix.
Cooking
Pre heat the frying pan for about 10 seconds.
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.)
Scoop out the final mix with a ladle, put it on the pan.
Cook it on medium to low heat. (Otherwise it just burns and doesn’t cook properly.)
Turn it over when the bottom of the pancake is cooked. (If you turn it over too often, it will tear up. )