Crispy Buchujeon (Green Onion Pancake)
Crispy Buchujeon (Green Onion Pancake)
Baek Jong-won’s Crispy Buchujeon Recipe for Rainy Days
On a rainy day, there’s a special craving for Buchujeon, isn’t there? This green onion pancake is a delightful dish, perfect as a snack or a savory accompaniment to drinks, and always delicious. The taste and texture of Buchujeon can vary greatly depending on the ingredients added. Today, we’ll be making a richer and more flavorful version by adding a few extra ingredients along with the green onions. Following Chef Baek Jong-won’s tips, I’ll show you how to make it simple yet incredibly crispy. Enjoy a professional-quality Buchujeon right in your own home!
Main Ingredients- 200g Green onions
- 1 piece (4cm) Carrot
- 10-13 Shrimp
- 4 Cheongyang peppers (or other chili peppers)
Cooking Instructions
Step 1
First, prepare the shrimp. If using dried shrimp, soak them briefly in water, then squeeze out the excess moisture. You can use the shrimp whole, or if you prefer a softer texture or if serving to children, finely chop them before adding.
Step 2
Wash the green onions thoroughly under running water and drain well. Cut them into manageable lengths of about 3-4 cm. Thinly julienne the carrot, and finely mince the Cheongyang peppers. Adding various vegetables can enhance the flavor of your Buchujeon. For a simpler version, even just shrimp can provide plenty of savory depth.
Step 3
In a large bowl, combine the prepared green onions, carrot, minced chili peppers, and shrimp. Add 1 tablespoon of fish sauce and 1 tablespoon of minced garlic. Using fish sauce instead of regular salt adds a deep, savory umami flavor to the pancake, offering a delightful twist to the usual seasoning methods.
Step 4
Now, let’s make the batter. Add 1.5 cups of pancake mix to a bowl. Gradually add the 1.5 cups of water, mixing as you go, to achieve the right consistency. It’s crucial not to pour all the water at once, as this can make the batter too watery. The ideal batter consistency is when it’s thick enough to drop in clumps from a spoon. If it’s too thin, add more pancake mix; if too thick, add a little more water.
Step 5
It’s time to cook the Buchujeon! Heat a generous amount of cooking oil in a pan over medium heat. Once the pan is hot, ladle a portion of the batter onto the pan and spread it thinly, ensuring the green onions are evenly distributed. Cooking over medium or low heat is key to achieving a golden-brown, crispy finish without burning the outside before the inside is cooked.
Step 6
While the Buchujeon is cooking, prepare a simple dipping sauce. Mix 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 0.5 tablespoon of brown sugar in a small bowl. This sauce will cut through the richness of the pancake and add an extra layer of flavor.
