Crispy and Savory Buchujeon (Korean Chive Pancake)
Buchujeon
On a rainy day, there’s nothing quite like the comforting thought of a warm, crispy Buchujeon! This recipe is perfect for a quick and satisfying meal when those cravings strike. Enjoy this delightful Korean chive pancake that’s delightfully crispy on the outside and tender on the inside.
Ingredients- 1 bunch fresh chives
- 3 cups frying powder
- 3 cups pancake mix (buchim garu)
- 2 medium onions
- A pinch of coarse salt
- Perilla oil (for frying, use generously)
Cooking Instructions
Step 1
Introducing the star of today’s recipe: a wonderfully crispy Buchujeon (Korean Chive Pancake)! Perfect for those days when the rain calls for comfort food, this recipe is sure to satisfy.
Step 2
Begin by preparing your chives. Wash one bunch of fresh chives thoroughly under cold running water to remove any dirt or debris. Gently shake off excess water or pat them dry with a paper towel. Cut the chives into bite-sized pieces, about 4-5 cm (about 1.5-2 inches) long.
Step 3
Next, prepare the onions. Peel two medium-sized onions and slice them thinly into strips. Try to cut them to a similar length as the chives for even distribution in the pancake. If you prefer a milder flavor, you can reduce the amount of onion or omit it entirely.
Step 4
In a mixing bowl, combine 3 cups of frying powder and 3 cups of pancake mix in a 1:1 ratio. This blend helps achieve a delightfully crispy yet tender texture. Gradually add water while mixing until you achieve a batter consistency that is neither too thick nor too thin – it should be able to coat the ingredients well. Add a pinch of coarse salt to season the batter. (Adjust salt if your pancake mix already contains seasoning.)
Step 5
Now it’s time to cook the Buchujeon! Heat a frying pan over medium heat. Pour in a generous amount of perilla oil, enough to generously coat the bottom of the pan. Using perilla oil adds a wonderful nutty aroma and authentic flavor to the pancake.
Step 6
Once the pan is hot and the oil is shimmering, add the batter along with the prepared chives and onions. Spread the mixture thinly and evenly across the pan. It’s best to cook over medium heat rather than high heat; this ensures the pancake cooks through completely and becomes golden brown and crispy without burning. When one side is golden and crisp, carefully flip the pancake using a spatula or tongs, and cook the other side until it is equally golden and crispy.
Step 7
Once both sides are perfectly golden and crispy, your delicious Buchujeon is ready to serve! Cut it into desired portions and enjoy it immediately while it’s warm. This homemade Buchujeon is fantastic on its own, but it’s even better served with a tangy and savory soy dipping sauce.
