Savory Beef Brisket and Chives Pancake
Super Simple Beef Brisket Buchujeon Recipe: Easy Beef Brisket Dish for a Quick Drink Snack
This beef brisket and chives pancake (Buchujeon) is made using ingredients I had on hand. It’s like a simplified Yukjeon (Korean meat pancake) and is perfect as a snack with drinks.
Ingredients- 200g Beef Brisket (thinly sliced)
- 10 stalks Fresh Chives
- 2 Fresh Eggs
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, thoroughly wash about 10 stalks of fresh chives and trim off any wilted ends. Cut the chives into pieces about two finger-widths long (approximately 3-4 cm). If you prefer a stronger chive flavor, feel free to add more; it will still be delicious.
Step 2
Crack 2 fresh eggs into a bowl. Whisk them well until the whites and yolks are fully combined. Ensure there are no streaks of white left. Set aside this egg mixture.
Step 3
Heat a pan over medium heat. Once the pan is hot, add about 200g of beef brisket (thinly sliced). Cook the brisket, stirring occasionally, until it’s browned and cooked through. Since it’s thinly sliced, it will cook quickly, so keep an eye on it to prevent burning.
Step 4
As the beef brisket cooks, sprinkle a pinch of black pepper over it to enhance the flavor. Adjust the amount of pepper to your liking.
Step 5
Beef brisket releases quite a bit of fat as it cooks. To make the pancake less greasy, we’ll drain most of this rendered fat. It’s important to manage the amount of fat for a balanced taste.
Step 6
Using paper towels, carefully blot away most of the rendered fat from the pan. Leave just a very thin layer of oil to prevent the pancake from sticking. Be careful not to wipe it all away.
Step 7
After draining the excess fat, add the chopped chives to the pan with the beef brisket. Sauté them together over medium-low heat.
Step 8
Stir-fry the chives and beef brisket briefly until the chives just begin to wilt. This will help the flavors meld together. Avoid overcooking, as you want to retain some of the chives’ fresh texture.
Step 9
Once the chives and brisket are nicely combined, pour the prepared egg mixture evenly over them. The egg mixture will act as the binder, holding the pancake together.
Step 10
When pouring the egg mixture, gently tilt the pan or use a spatula to spread it evenly over the ingredients. Keep the heat on medium-low to ensure the egg cooks through without burning.
Step 11
Once the bottom of the pancake is golden brown and set, carefully flip it using a spatula or a wide turner. If you only used 2 eggs, the pancake might be a bit delicate and harder to flip. Using 3 eggs would create a more cohesive batter that is easier to manage when flipping.
Step 12
Flip the pancake and cook the other side until it’s also golden brown and crispy. Once both sides are perfectly cooked, transfer the Buchujeon to a plate. Enjoy its wonderful combination of fragrant chives, savory beef brisket, and tender egg! My husband loves dipping it in ‘chojang’ (spicy vinegar sauce). Enjoy!
