Crispy Buchujeon (Korean Chive Pancake) Recipe
Secret Revealed! Make Super Crispy Buchujeon Every Time (The Key to a Perfectly Crisp Batter)
Making Buchujeon is usually a straightforward task, but achieving that delightful crispy texture can be a game-changer! This post focuses on the secrets to frying and pan-frying foods to a perfect crisp, with Buchujeon as our star. We’ll also delve into the role of oil in cooking pancakes and the science behind achieving that irresistible crunch, explained alongside a video recipe. We hope this information is helpful and inspiring for your culinary adventures! 😊
Crispy Buchujeon Batter & Ingredients (Makes 6-7 pancakes, 10cm diameter)- 1 bunch fresh chives (approx. 300g)
- 18 Tbsp pancake mix (buchim garu)
- 3 Tbsp cornstarch or potato starch (for crispiness)
- 1.5 cups cold water (using a Korean paper cup)
- 4 Korean green chili peppers (optional, for spice)
- 1 red bell pepper (for color)
- 70g oyster mushrooms
Optional Add-ins for Extra Flavor & Texture- Shredded carrot
- Chopped squid
- Shrimp
- Clams
Dipping Sauce- Soy sauce (for dipping, ‘mat-ganjang’) to taste
- Vinegar to taste
- Gochugaru (Korean chili flakes) to taste
- Shredded carrot
- Chopped squid
- Shrimp
- Clams
Dipping Sauce- Soy sauce (for dipping, ‘mat-ganjang’) to taste
- Vinegar to taste
- Gochugaru (Korean chili flakes) to taste
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will make our Buchujeon special. Wash the fresh chives thoroughly and cut them into 5cm lengths. Thinly slice the red bell pepper for color and the green chili peppers for a bit of heat (if using). Tear the oyster mushrooms into bite-sized pieces. Feel free to add other ingredients like shredded carrots, chopped squid, shrimp, or clams for a more complex flavor and texture!
Step 2
Here’s the secret to a perfectly crispy batter!
1. When flour meets water, the proteins form gluten, which makes food chewy, not crispy.
2. Use a flour with low gluten content, like cake flour (patryokbun) or all-purpose flour (jungryokbun). A good ratio is about 6 parts flour to 1 part starch (like cornstarch or potato starch).
3. Mix the batter gently. Over-mixing develops gluten, so just combine until the ingredients are barely mixed.
4. (Optional) Adding a small amount of high-proof alcohol, like vodka or soju, can further inhibit gluten formation and enhance crispiness.
5. For an extra light and crispy texture, use ice-cold water, or try using sparkling water or beer instead of plain water. The carbonation creates tiny air pockets.
Step 3
In a mixing bowl, add 18 tablespoons of pancake mix.
Step 4
Pour in 1.5 cups of cold water (adjust the amount of water to achieve the desired batter consistency).
Step 5
Add 3 tablespoons of starch (cornstarch or potato starch) and gently stir. Do not overmix. The batter should be slightly thick but still pourable, just enough to lightly coat the chives. If it’s too thin, the ingredients won’t stick well; if it’s too thick, the coating will be too heavy and less crispy.
Step 6
Add the prepared chives, sliced red and green chili peppers, and torn oyster mushrooms to the batter. Gently toss to coat all ingredients lightly. If you’re adding other optional ingredients like carrots or seafood, mix them in now.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the chive and batter mixture into the hot pan, spreading them thinly into pancake shapes. Cook over medium heat until the edges start to turn golden brown. Once the bottom is set, flip the pancake.
Step 8
After flipping, carefully drizzle a little more oil around the edges of the pancake. Reduce the heat to low and continue to cook until the second side is evenly golden brown and crispy. Adding oil to the sides helps ensure the entire pancake fries evenly and becomes wonderfully crisp. The oil not only cooks but also creates a barrier that promotes crispiness.
Step 9
Once your Buchujeon is perfectly golden and crispy, cut it into serving pieces. Serve hot with the simple dipping sauce made by mixing soy sauce, vinegar, and gochugaru to taste. Enjoy your delicious, homemade crispy Buchujeon!
