Crispy Seafood and Chive Pancake (Haemul Buchujeon)
Master the Art of Crispy Seafood and Chive Pancake: A Delicious Buchujeon Recipe
Let’s make a delightfully crispy seafood and chive pancake (Buchujeon) using fresh chives and a medley of seafood. Chives are a fantastic ingredient, packed with potassium and iron, making them a popular choice for health-conscious meals and dieting. Their high fiber content aids digestion and helps prevent constipation. Furthermore, chives have warming properties that can improve blood circulation. This recipe will guide you to create a restaurant-quality seafood pancake at home!
Main Ingredients- Fresh Chives: 150g
- Frozen or Fresh Seafood Mix: 200g (e.g., shrimp, squid, mussels)
Other Ingredients & Batter- Onion: 1/4 (thinly sliced)
- Enoki Mushrooms: 1 bunch (trim base, cut into 3 pieces)
- Carrot: 1/4 (thinly julienned or finely minced)
- Pancake Mix (Buchim Garu): 100g (approx. 1 cup)
- Frying Mix (Twigim Garu): 50g (approx. 1/2 cup)
- Cold Water: 150g (approx. 3/4 cup)
- Cooking Oil: Generous amount (approx. 5 Tbsp)
- Mirin (Rice Wine): 1 Tbsp (to remove seafood odor)
- Onion: 1/4 (thinly sliced)
- Enoki Mushrooms: 1 bunch (trim base, cut into 3 pieces)
- Carrot: 1/4 (thinly julienned or finely minced)
- Pancake Mix (Buchim Garu): 100g (approx. 1 cup)
- Frying Mix (Twigim Garu): 50g (approx. 1/2 cup)
- Cold Water: 150g (approx. 3/4 cup)
- Cooking Oil: Generous amount (approx. 5 Tbsp)
- Mirin (Rice Wine): 1 Tbsp (to remove seafood odor)
Cooking Instructions
Step 1
First, prepare your seafood mix. If using frozen seafood, open the package and have it ready.
Step 2
For frozen seafood mix, submerge it in cold water for about 15-20 minutes to thaw. Allow it to defrost completely.
Step 3
To effectively eliminate any fishy smell or odor from the seafood, add 1 tablespoon of mirin to the thawed seafood and gently toss. This step significantly enhances the seafood’s flavor.
Step 4
Once thawed and seasoned with mirin, drain the seafood thoroughly using a sieve. Excess water can make the batter too wet, so ensure it’s well-drained.
Step 5
Now, let’s prepare the chives. Trim off about 1cm of the root ends where dirt might be attached, and remove any wilted or damaged leaves. Soak the chives in clean water for about 5 minutes. Then, grasp a handful of chives and gently rub from the root end towards the tips with your fingers under running water to thoroughly wash away any remaining dirt or debris.
Step 6
Cut the cleaned chives into manageable lengths, about 7-8cm long. Cutting them too long can make them difficult to handle when frying, so aim for bite-sized pieces.
Step 7
Trim the base of the enoki mushrooms. Rinse them lightly under running water and shake off any excess moisture. You can gently separate the clumps if they are too dense.
Step 8
Cut the prepared enoki mushrooms into roughly three equal pieces. This ensures they are distributed evenly in the pancake and look appealing.
Step 9
Julienne the carrot thinly, or you can also finely mince it if you prefer. Adding carrots provides a lovely color and adds a nice texture.
Step 10
Similarly, thinly slice the onion. The natural sweetness of the onion will further enhance the flavor of the pancake.
Step 11
In a large mixing bowl, combine all the prepared ingredients: chives, seafood mix, enoki mushrooms, carrots, and onions.
Step 12
Measure and sprinkle the pancake mix (100g) and frying mix (50g) evenly over the ingredients in the bowl. Using frying mix helps achieve an extra crispy texture.
Step 13
Pour in the cold water (150g) and gently mix everything together using a spatula or chopsticks until just combined.
Step 14
Avoid overmixing. Stir just enough so that the dry ingredients are incorporated and all the components are well-blended. Even mixing is key.
Step 15
The batter consistency should not be too thin; it should be thick enough for the ingredients to cling together. This is crucial for a crispy pancake where the ingredients hold their shape. (When you lift the batter with a spatula, it should flow in a moderately thick stream, not too watery).
Step 16
Heat a non-stick pan over medium heat and add a generous amount of cooking oil (about 3 Tbsp). Once the oil is hot, ladle a portion of the batter onto the pan and spread it out evenly with the back of a spoon to about the desired thickness. Fry until golden brown and crispy on both sides, flipping occasionally. Add more oil if needed during cooking.
Step 17
Serve the freshly cooked, warm seafood and chive pancake with a dipping sauce made of soy sauce, vinegar, chili flakes, a pinch of sugar, and sesame seeds for an extra burst of flavor.
