Chewy Squid and Aromatic Chives Pancake: Crispy Buchu-Hanchi Jeon Recipe
On a Rainy Day, Perfect Buchu-Hanchi Jeon! Savory and Chewy Squid and Chives Pancake.
The rain is drizzling outside, perfect weather for a warm, comforting pancake! This Buchu-Hanchi Jeon (Chives and Squid Pancake) brings together the fragrant aroma of fresh chives and the delightful chewiness of squid, all fried to a perfect crisp. It’s a simple yet satisfying dish that even beginners can easily whip up for a special treat on a rainy day.
Main Ingredients- Fresh Chives: 250g
- Prepared Squid: 2 medium-sized (if large, 1 may be sufficient)
- Onion: 1/2 medium
- Carrot: 1/6 medium
- Spicy Green Chilies (Cheongyang): 5 (adjust to your spice preference)
- Red Chili Pepper: 3 (for color)
- Pancake Mix (Buchim Garu): 2 cups (approx. 240g)
- Minced Garlic: 1 Tbsp (approx. 10g)
- Cooking Oil: Generous amount
- Cold Water: 1.5 cups (approx. 300ml)
Cooking Instructions
Step 1
First, thoroughly wash the fresh chives under running water. Once drained, cut them into approximately 5cm lengths for easy handling. Cutting them too long can make frying the pancake a bit cumbersome.
Step 2
Peel and wash the onion, then slice it thinly into strips. This will add a nice crisp texture to the pancake.
Step 3
Thinly slice the red chili pepper for a splash of color. Finely chop the spicy green chilies (Cheongyang peppers) for a bit of heat. Julienne the carrot as well for added color and a slight crunch.
Step 4
Cut the cleaned squid into bite-sized pieces, about 1cm thick and 2-3cm long. If you’re using large squid, one might be enough as two can yield a generous amount. Using two will make it extra chewy!
Step 5
In a large bowl, combine the prepared chives, sliced onion, red chili, green chilies, carrot, and chopped squid. Add the pancake mix and minced garlic to the bowl.
Step 6
Gradually pour in the cold water (1.5 cups) while mixing the ingredients with a spatula or spoon until a batter forms. Be careful not to overmix, as this can make the chives tough. Mix just until the flour is incorporated. A slightly thinner batter tends to result in a crispier pancake.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle the batter onto the hot pan, spreading it out thinly into your desired pancake shape. Spreading it thin is key to achieving crispiness. Wait until small bubbles start to form on the surface before flipping.
Step 8
Once the first side is golden brown and crispy, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crisp. Your delicious Buchu-Hanchi Jeon is ready! Enjoy it hot, perhaps with a side of soy dipping sauce.
