Crispy and Fragrant Buchujeon (Korean Chive Pancake)
Craving a savory pancake on a rainy day? Try this flavorful Buchujeon recipe packed with fresh chives!
There’s something about rainy days that just makes us crave savory pancakes! I decided to use up some chives from the fridge and make some delicious Buchujeon. While I missed having a glass of makgeolli (Korean rice wine) to go with it, the pancake itself was incredibly satisfying. The aroma of freshly fried Buchujeon filling the kitchen is truly comforting. This recipe is simple enough for anyone to make at home and achieve a delightful crispy texture.
Ingredients- 300g Korean chives
- 1/2 medium onion
- 1 cup dried small shrimp (bori saeu)
- 2 cups pancake mix (buchim garu)
- 1 cup water
- 3 tsp salt
Cooking Instructions
Step 1
Prepare the chives: First, carefully inspect the chives. Remove any yellow or wilted leaves. Rinse the cleaned chives thoroughly under running water multiple times to ensure all dirt and impurities are removed.
Step 2
Cut the chives: After washing and thoroughly draining the chives, cut them into approximately 5cm lengths. You can cut them shorter if you prefer, but this length helps retain a pleasant texture.
Step 3
Slice the onion: Peel half of the onion and slice it thinly into strips. The subtle sweetness of the onion will enhance the overall flavor of the pancake.
Step 4
Make the batter: In a large bowl, combine the prepared chives and onion. Add the dried small shrimp for a delightful chewiness (1 cup), pancake mix (2 cups), and salt (3 tsp).
Step 5
Mix the batter: Pour in 1 cup of water into the bowl with the ingredients. Gently mix with your hands, being careful not to overmix. You want just enough water to lightly coat the ingredients.
Step 6
Adjust batter consistency: The ideal batter consistency is thin, allowing the chives and other ingredients to be lightly coated, rather than forming a thick batter. This method highlights the natural flavor and texture of the chives. If you prefer a thicker pancake with more batter, you can gradually add more pancake mix and water until you reach your desired consistency.
Step 7
Heat the pan and oil: Heat a frying pan over medium heat. Add a generous amount of cooking oil. Ensuring there’s enough oil is key to achieving a crispy pancake.
Step 8
Fry the pancake: Once the pan is hot, spread the batter evenly. Cook over medium heat until the bottom side is golden brown and crispy. Before flipping, lightly drizzle some oil over the top surface. Then, carefully flip the pancake.
Step 9
Cook both sides until golden: Continue cooking on the second side over medium heat until it’s also golden brown and crispy. Drizzling a little extra oil on the top before flipping helps ensure both sides are perfectly golden and wonderfully crisp.
Step 10
Serve and enjoy: Your delicious Buchujeon is ready! The wonderful aroma of frying pancakes filling your home is incredibly inviting, almost like a comforting perfume. Serve immediately while hot for the best texture – crispy on the outside and tender on the inside. Enjoy this simple yet satisfying dish on a rainy day or anytime you need a delicious snack!
