Healthy & Delicious Buchu-Potato Pancakes (No Flour)
Healthy & Delicious Buchu-Potato Pancakes (No Flour)
Buchu and Potato Pancakes Recipe (Flourless)
Enjoy delicious pancakes made with fresh and affordable buchu (Korean chives) that are abundant in the summer. These buchu and potato pancakes are made without flour, using potatoes instead for a chewy texture. They are crispy on the outside and moist on the inside, making them a perfect treat for the whole family or a delightful accompaniment to makgeolli (Korean rice wine).
Main Ingredients- 1/2 bunch Buchu (Korean chives), washed and cut into 2cm lengths
- 2 Potatoes, peeled and finely julienned
- 3 Eggs
Cooking Instructions
Step 1
First, prepare the buchu. Remove any tough stems or wilted leaves. Rinse thoroughly under running water multiple times to remove any dirt or debris.
Step 2
After washing, drain the buchu well and cut it into approximately 2cm lengths. Set aside.
Step 3
Peel the potatoes and wash them. Using a knife or a mandoline slicer, cut the potatoes into very thin julienne strips. Gently separate the julienned potatoes so they don’t clump together.
Step 4
In a large bowl, combine the prepared buchu and the julienned potatoes.
Step 5
In a separate bowl, whisk together the 3 eggs, 3 Tbsp potato starch, 1/3 Tbsp fish sauce, and a pinch of salt to create the batter mixture. (If you don’t have fish sauce, a little soy sauce can be used.)
Step 6
Pour the egg mixture over the buchu and potatoes in the large bowl. Mix well with a spatula or spoon until all ingredients are evenly combined. If the batter seems too thin, add a little more potato starch to achieve your desired consistency. (A batter that is too watery will be difficult to pan-fry.)
Step 7
Heat a generous amount of cooking oil in a pan over medium heat. Ladle a portion of the batter onto the hot pan and spread it thinly to form a pancake shape. Once the bottom side is golden brown, flip it over and cook the other side until equally golden and crispy. (Pancakes will be crispier if cooked thinly.)
Step 8
Transfer the cooked pancakes to a wide plate lined with paper towels, ensuring they are not overlapping. This helps maintain their crispiness and prevents them from sticking together.
Step 9
Your delicious buchu-potato pancakes are now ready! They are best enjoyed warm. For an enhanced flavor, serve with a dipping sauce made by mixing soy sauce and vinegar (ganjang-chojang).
