Aromatic Chive Pancake (Buchujeon): Enjoy Homemade Delicacy
Master the Art of Buchujeon with Baek Jong-won’s Recipe! Make Delicious Chive Pancakes at Home.
Chives are known for their wonderful health benefits, especially for purifying the blood, so I often include them in my diet. Today, I’m excited to transform these vibrant green chives into a crispy and flavorful pancake. It’s a simple yet incredibly satisfying dish that the whole family will adore.
Main Ingredients
- 1 bunch of chives (approx. 100-150g), washed and cut into 3-5cm lengths
- 1/4 onion, thinly julienned
- 1/6 carrot, thinly julienned
- 1 handful of perilla leaves or sesame leaves (optional, for added fragrance)
- 1 green chili pepper (optional, for a spicy kick, thinly sliced)
Batter & Seasoning
- 1/2 cup frying mix powder
- 1/2 cup pancake mix powder
- 1 tsp anchovy sauce (for enhanced umami)
- Water (to adjust batter consistency)
- 1/2 cup frying mix powder
- 1/2 cup pancake mix powder
- 1 tsp anchovy sauce (for enhanced umami)
- Water (to adjust batter consistency)
Cooking Instructions
Step 1
First, gently rinse the chives under running water, drain them well, and cut them into bite-sized pieces, about 3-5 cm long. Peel and thinly julienne the onion and carrot.
Step 2
If you’d like to add an extra layer of aroma, wash the perilla or sesame leaves and slice them similarly to the chives. Adding these will enrich the flavor profile of your buchuijeon.
Step 3
For those who enjoy a bit of heat, thinly slice the green chili pepper and add it to the mix. This will give your pancake a pleasant spicy kick. Adjust the amount according to your preference.
Step 4
Now, let’s prepare the batter for a perfectly crispy pancake. Mixing frying mix powder and pancake mix powder in a 1:1 ratio creates a delightful crispiness, similar to tempura, while retaining the chewiness of the pancake mix. Gradually add water to the dry ingredients, stirring until you achieve a slightly runny consistency – not too thick, not too thin.
Step 5
Add the prepared chives and julienned vegetables to the batter and mix everything thoroughly. While the powders often have some seasoning, adding about 1 teaspoon of anchovy sauce will significantly boost the umami and add a deeper, more complex flavor to your buchuijeon.
Step 6
You can store this mixed batter in a container in the refrigerator. This way, you can conveniently take out just the amount you need whenever you crave a fresh batch of buchuijeon.
Step 7
Heat a generous amount of oil in a pan over medium-low heat. Spread the batter thinly in a round shape. Cooking over medium-low heat ensures the pancake cooks through evenly and becomes golden and crispy. Once the edges start to crisp up, carefully flip it and cook the other side until golden brown.
