Crispy and Savory Dried Shrimp Buchu Jeon: The Perfect Companion for a Rainy Day
On Rainy Days, It’s a Perfect Match with Makgeolli! Buchu Jeon with the Umami of Dried Shrimp
A hot and crispy buchu jeon (pancake) that comes to mind on rainy days! We’ve added the deep umami of dried shrimp to make it the ultimate makgeolli (Korean rice wine) snack. Introducing a delicious buchu jeon recipe that will make even ordinary days special, not just special occasions.
Main Ingredients- 1/2 Onion, thinly sliced
- 2.5 Tbsp Dried Shrimp Powder
- 1/4 Korean Zucchini (Hobak), thinly julienned
- A little Carrot, thinly julienned
- 1 Handful Korean Leek (Buchu), cut into 4-5cm lengths
- 2 Tbsp Fried Flour (Tempura Flour)
- 2 Tbsp Pancake Mix (Buchim Garu)
- A dash of Sesame Oil
- 1 Tsp Soy Sauce
Cooking Instructions
Step 1
First, combine the thinly sliced onion and dried shrimp powder in a bowl and mix well. The dried shrimp powder will meld with the onion’s moisture to enhance its flavor.
Step 2
Next, add the thinly julienned Korean zucchini, carrot, and the buchu cut into 4-5cm lengths to the bowl with the onion and dried shrimp powder. Gently mix everything together until well combined.
Step 3
Now it’s time to make the batter. Add the pancake mix and fried flour in a 1:1 ratio (2 Tbsp each). Gradually add water while mixing until you achieve your desired batter consistency. It should be thick enough to hold the ingredients together without being too runny. Finally, add a dash of sesame oil and 1 tsp of soy sauce for extra flavor, and mix thoroughly.
Step 4
Heat a generous amount of cooking oil in a pan over medium-low heat. Ladle portions of the batter onto the hot pan, spreading them into round shapes. Cook until the edges start to turn golden brown, then prepare to flip.
Step 5
Once the first side is golden and crispy, carefully flip the pancake and cook the other side until it’s equally golden and crisp. Thanks to the dried shrimp powder, you’ll enjoy a deeper, richer umami flavor. This buchu jeon is perfectly crispy on the outside and tender on the inside. Enjoy it with a steaming bowl of makgeolli for an even better rainy day experience!
