Crispy & Chewy Buchujeon: The Perfect Companion for a Rainy Day
15-Minute Recipe! Delicious Buchujeon That Will Make You Crave Makgeolli
On a rainy day, nothing beats a warm, savory pancake! Here’s a super simple Buchujeon recipe that will turn out crispy on the outside and chewy on the inside. In just 15 minutes, you can whip up a fantastic makgeolli snack. Enjoy this special dish tonight!
Buchujeon Ingredients- 200g fresh chives
- 1/2 sweet onion
- 200ml tempura flour (or all-purpose flour + cornstarch)
- 200ml water
- 2 Tbsp potato starch (or cornstarch)
- 1 anchovy-dashima broth pack
- Plenty of cooking oil for frying
Perfect Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 Tbsp rice wine (mirin or sake)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 Tbsp rice wine (mirin or sake)
Cooking Instructions
Step 1
First, pour 200ml of water into a bowl and add 1 anchovy-dashima broth pack. Let it simmer for about 10 minutes to create a flavorful broth. While the broth is steeping, you can prepare the other ingredients to save time.
Step 2
Wash the onion and thinly slice it into matchsticks. Trim the chives and cut them into lengths similar to the onion slices. Cutting them too short can make the pancake fall apart, so aim for a moderate length.
Step 3
Once the broth has steeped, remove the anchovy-dashima pack. Add 200ml of tempura flour to the flavorful broth and mix thoroughly with a whisk or spoon until smooth, ensuring there are no lumps. The broth enhances the flavor of the batter.
Step 4
Add 2 tablespoons of potato starch to the tempura flour batter and mix again until well combined to complete the batter. This step will make your Buchujeon extra chewy and delicious.
Step 5
Gently add the sliced onions and chives to the batter. Mix carefully, being mindful not to break the ingredients, to complete the batter. Ensure the chives and onions are evenly distributed.
Step 6
Now it’s time to cook! Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. The oil should be sufficiently hot for the pancake to fry up crispy.
Step 7
Pour the prepared Buchujeon batter thinly onto the hot pan using a ladle. Spreading it thinly is key; if it’s too thick, the inside may not cook through properly.
Step 8
When the bottom of the Buchujeon is golden brown and the edges start to lift slightly, carefully flip it over using a spatula or chopsticks. A sizzling sound indicates it’s cooking nicely!
Step 9
Continue to cook the other side until it’s also golden brown. Keep the heat moderate to prevent burning. Typically, flipping it about twice ensures it’s evenly golden and crispy on both sides.
Step 10
Transfer the perfectly cooked Buchujeon to a plate. Prepare the delicious dipping sauce by mixing 2 Tbsp soy sauce, 1 Tbsp vinegar, and 2 Tbsp rice wine. Serve alongside for the ultimate makgeolli pairing. Enjoy your meal!
