Crispy and Spicy Korean Chives Pancake (Buchujeon)
Crispy and Spicy Buchujeon Recipe
I love Buchujeon that is thinly coated, wonderfully crispy, and has a spicy kick. This recipe focuses on achieving that perfect texture and flavor.
Main Ingredients
- 100g fresh chives
- 1-2 Cheongyang chili peppers (adjust to your spice preference)
- 1 cup pancake mix (buchim garu, approx. 120g)
- 1/2 cup sparkling water (approx. 100ml), chilled
Cooking Instructions
Step 1
First, trim the roots of the fresh chives and rinse them gently under running water. Also, wash the Cheongyang chili peppers after removing their stems. Thoroughly preparing your ingredients is the foundation for a delicious Buchujeon.
Step 2
After washing, pat the chives dry and cut them into approximately 3cm lengths for easy eating. Finely mince the Cheongyang chili peppers. You can adjust the amount of chili peppers based on how spicy you like your food.
Step 3
Place the cut chives and minced chili peppers into a mixing bowl. Sprinkle 1 cup of pancake mix evenly over them. Lightly toss with chopsticks or a spatula to coat the chives and peppers with the flour mixture. This helps the batter adhere better.
Step 4
Gradually pour in 1/2 cup of chilled sparkling water while mixing. Sparkling water is the secret to achieving an extra crispy Buchujeon! Avoid overmixing; just combine until no dry flour is visible. A slightly lumpy batter will yield a crispier texture.
Step 5
Heat a pan over medium-high heat and add a generous amount of cooking oil. Carefully spread the chive batter thinly onto the hot pan. A thin layer is key to ensuring overall crispiness. Use the back of a spoon to spread the batter into a round shape. Gently press the chives so they stay together.
Step 6
Once the Buchujeon is golden brown on one side, flip it over and cook the other side until equally crispy. Frying it rather than pan-frying will result in an even crispier texture. Once cooked, let it cool slightly before cutting into serving pieces. Each bite offers a delightful crispiness, reminiscent of fried food, punctuated by the invigorating spice of the Cheongyang chili peppers.
