Crispy Chive Pancake (Buchujeon) by Chef Baek Jong-won
Chef Baek Jong-won’s Secret Recipe for Crispy and Flavorful Chive Pancakes
Craving something warm and delicious, especially on a rainy day or when you need a satisfying snack? Today, we’re sharing Chef Baek Jong-won’s secret method for making chive pancakes (Buchujeon), a beloved Korean comfort food, extra crispy and full of flavor. This recipe highlights the natural taste of the chives while achieving a delightfully crispy exterior and a tender interior. Let’s make your mealtime special!
Main Ingredients
- 1 bunch fresh chives (approx. 200g)
- Assorted vegetables (e.g., carrot, zucchini, onion) – a moderate amount, thinly julienned
- Mixed seafood (e.g., squid, mussels, shrimp) – a moderate amount, cleaned and prepared
- Aromatic perilla leaves (or sesame leaves) – a moderate amount, washed clean
- Pancake mix (Buchim garu) 5 : Fried dough powder (Twigim garu) 5 ratio
Cooking Instructions
Step 1
First, thoroughly wash the chives under running water to remove any dirt, then shake off excess moisture. Wash the perilla leaves the same way you washed the chives. This step helps to enhance their fresh aroma.
Step 2
Cut the prepared chives and perilla leaves into bite-sized pieces, about 4-5 cm long. Add the prepared mixed seafood (e.g., squid, mussels, shrimp) that has been cleaned and trimmed. The savory umami from the seafood will add depth to the pancake’s flavor.
Step 3
Now, it’s time to add the vegetables that will provide a pleasant texture. You can thinly julienne carrots, zucchini, onions, or use up any leftover vegetables you have in the fridge. These add not only vibrant colors but also a delightful crunch.
Step 4
Combine the vegetables, chives, and seafood in a large bowl. Before adding the batter mix, gently toss them together with your hands. Mixing the ingredients first allows them to be evenly coated with the batter later, resulting in a more delicious chive pancake. It’s important to mix them softly so they blend well together.
Step 5
Now, let’s make the batter. For an extra crispy texture, using a 5:5 ratio of pancake mix (buchim garu) and fried dough powder (twigim garu) is recommended. The fried dough powder significantly contributes to the crispiness. Gradually add water to the mixed powders while stirring to achieve the right batter consistency. It shouldn’t be too watery or too thick; it should be just enough to lightly coat the ingredients. Tip: Using too much batter can dilute the chive’s natural flavor, so it’s best to use just enough to bind the ingredients together. For added flavor, consider adding a tiny amount of fish sauce for seasoning. If fish sauce isn’t to your liking, a pinch of salt will also work. If you plan to serve with soy sauce for dipping, you can omit the seasoning in the batter or keep it very light, as the pancake mix itself usually contains some salt.
Step 6
Heat a generous amount of oil in a pan over medium-low heat. Ladle the prepared mixture onto the hot pan and spread it thinly. Fry until both sides are golden brown and crispy for a perfectly delicious chive pancake. Enjoy it with kimchi or a dipping sauce!
