Crispy and Delicious Buchujeon (Green Onion Pancake)
How to Make Crispy Buchujeon: The Baek Jong-won Style Recipe
Following up on our green onion salad, we’re making Buchujeon! This recipe creates a delightful pancake that’s crispy on the outside and tender on the inside, packed with the fresh flavor of green onions and crisp vegetables. It’s easy to make with simple ingredients, perfect as a snack with makgeolli or even a light meal.
Main Ingredients- 1 bunch Green Onions (approx. 100g)
- 1/3 Carrot (approx. 30g)
- 1/3 Onion (approx. 30g)
- 5-6 Perilla Leaves OR 1-2 Korean Green Peppers (optional)
Cooking Instructions
Step 1
First, wash the green onions thoroughly and drain any excess water. Cut them into approximately 5cm lengths. Thinly slice the carrot and onion. If using perilla leaves, wash them, cut them into quarters, or slice them lengthwise. (For a spicy kick, you can finely chop Korean green peppers.)
Step 2
In a large bowl, combine 2 cups of buchim-garu and 2 cups of twigim-garu. (Using standard Korean paper cups for measurement.) Using twigim-garu helps achieve a crispier texture.
Step 3
Pour in 250ml of water (about 1.5 paper cups) and whisk together until the dry ingredients are well combined and there are no lumps. The batter should not be too thin or too thick; it should be just enough to lightly coat the vegetables when added.
Step 4
If you have furikake (Japanese seasoning flakes) at home, you can add a little to the batter for an extra layer of umami and flavor. (It’s perfectly fine if you don’t have it!)
Step 5
Add 1 tablespoon of fish sauce for seasoning. If you don’t have fish sauce, soy sauce or another type of fish sauce will work as a substitute. Mix the batter well after adding the fish sauce.
Step 6
Now, gently add the prepped green onions, carrot, onion, and perilla leaves (or green peppers) to the batter. Mix them gently to coat. Be careful not to overmix, as this can make the green onions mushy.
Step 7
Tip! To preserve the fresh taste of the green onions, it’s best to mix the batter first and then gently fold in the vegetables, especially the green onions, at the very end. This prevents the green onions from becoming overcooked and developing a raw flavor.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Use a ladle to pour the batter onto the hot oil, spreading it thinly into a circular shape. Making the pancake thin is key to achieving crispiness.
Step 9
Cook over medium heat until golden brown and crispy on both sides. When the edges start to brown and you hear a satisfying sizzle, flip the pancake and cook the other side until evenly browned. Add a little more oil if the pan seems dry.
Step 10
Once both sides are golden and crispy, cut the Buchujeon into desired pieces and serve. Enjoy your delicious, crispy-on-the-outside, tender-on-the-inside Buchujeon! It pairs wonderfully with a simple soy sauce dipping sauce.
