Crispy Chives Pancake (Buchujeon)
How to Make Crispy Buchujeon: A Simple and Delicious Chives Recipe
Learn the secret to making incredibly crispy Buchujeon right at home with minimal ingredients. This easy chives pancake recipe is perfect for a quick and satisfying meal, even for beginners!
Main Ingredients
- Fresh chives
- Store-bought crispy pancake mix
- Salt (for seasoning)
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a recipe for ‘Crispy Buchujeon’ that’s incredibly easy to make at home. It’s absolutely delicious when served with pickled onions, and it makes for a wonderfully satisfying meal, even when you’re dining alone. The best part about this recipe is how simple the ingredients are – anyone can master it! All you truly need are chives and pancake mix.
Step 2
First, thoroughly wash your chives. Trim off any dirty or yellowed leaves. Then, cut the chives into manageable lengths, about 2-3 inches long. Cutting them too long can make them difficult to handle when frying. If you’d like to add other vegetables like carrots or onions, now is the perfect time to prepare them.
Step 3
Choosing the right ‘pancake mix’ is crucial for achieving a crispy Buchujeon! Many brands now offer mixes specifically designed for crispiness, which means you can get that perfect crunch without adding extra ingredients. Now, let’s prepare the batter, the heart of our delicious chives pancake! Since I’m making this just for myself today, I’m not using a large quantity of ingredients.
Step 4
Measure out about two standard paper cups of pancake mix into a bowl. The key is to add water gradually while checking the consistency. Adding too little water will result in a thick batter, while too much will make it watery, so be mindful.
Step 5
If the batter is too thick, your Buchujeon might end up dense and soggy. To ensure crispiness, aim for a batter that flows smoothly and drips off the spoon easily – it should be relatively thin. This slightly runny batter is the secret to achieving thin, crispy chives pancakes. Try this simple yet delicious recipe!
Step 6
Now, add a generous amount of the prepared chives to the batter. You can adjust the quantity of chives to your preference, but using plenty will really bring out their fresh flavor.
Step 7
Gently mix the chives into the batter until evenly coated. Many people prefer to add enough chives so that little of the white batter is visible! Finally, season with a pinch of salt. Since some pancake mixes already contain salt, it’s best to taste as you go and add salt very sparingly.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, ladle a portion of the chive batter into the pan. Use a spoon or spatula to gently press down and spread the batter thinly and evenly. Spreading it thinly is key to achieving maximum crispiness.
Step 9
When the edges of the pancake start to turn golden brown and the bottom appears cooked, carefully flip it over. After flipping, press down again gently with your spatula to ensure even cooking throughout. Continue to cook, adjusting the heat as needed to prevent burning, until both sides are beautifully golden and crisp.
Step 10
Isn’t this Buchujeon recipe wonderfully simple? It’s truly delicious when served fresh and hot off the pan. I actually ate three small pancakes by myself the other day – they were so good, I’m already craving them again! I highly recommend you give this recipe a try.
