Crispy and Chewy Buchujeon (Scallion Pancake) Recipe
Crispy and Chewy Buchujeon (Scallion Pancake) Recipe
Secret to Making Crispy Buchujeon: The Perfect Golden Ratio Batter Revealed!
Easily make delicious Buchujeon at home that’s crispy on the outside and tender on the inside! I’ll reveal the precise golden ratio for the batter, which is the key to perfect Buchujeon. Just follow the measurements, and anyone can make delicious Buchujeon without fail.
Buchujeon Ingredients- 140g Korean chives (buchu)
- 2 Cheongyang chili peppers (spicy green peppers)
- 1 Red chili pepper
- 200ml Pancake mix (buchim garu)
- 100ml Breadcrumbs
- 200ml Water
- 1/3 tsp Dashida (MSG seasoning powder)
- 1.5g Salt
- 5 twists of black pepper (to taste)
Delicious Soy Sauce Dipping Sauce- 0.5 Tbsp Soy sauce
- 1 Tbsp Water
- 0.3 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Soy sauce
- 1 Tbsp Water
- 0.3 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Rinse the fresh Korean chives thoroughly under running water. After washing, place them in a colander to drain excess water. Draining well is crucial for achieving a crispy Buchujeon.
Step 2
Measure out 200ml of pancake mix. Using a measuring cup is recommended for accurate measurements.
Step 3
Prepare 200ml of clean water. Use the same ratio as the pancake mix.
Step 4
Add 1 egg to the batter. Including an egg will add a richer, more savory flavor and help make the exterior crispier.
Step 5
Combine the pancake mix, water, and egg in a bowl. Whisk with a whisk or chopsticks until smooth, ensuring there are no lumps. The goal is a smooth, somewhat thin batter.
Step 6
Add 1.5g of salt to season the batter. (Approximately 1/4 tsp)
Step 7
Add 1/3 tsp of Dashida (MSG seasoning powder) for an umami boost. This is optional, but it enhances the flavor.
Step 8
Add black pepper about 5 times. Adjust the amount of pepper according to your preference.
Step 9
Stir well again to ensure the salt, Dashida, and pepper are evenly incorporated into the batter.
Step 10
Check the consistency of the finished Buchujeon batter. It should be thin and flow like water, which will allow the chives to mix well and make it easy to spread thinly.
Step 11
Cut the Cheongyang and red chili peppers in half and remove the seeds cleanly. You can adjust the level of spiciness by the amount of chili peppers used.
Step 12
Finely mince the deseeded Cheongyang peppers. Their spiciness will add depth to the Buchujeon’s flavor.
Step 13
Finely mince the red chili pepper, similar to the Cheongyang pepper. The red chili pepper adds a nice color.
Step 14
Chop the drained chives into manageable pieces, about 2-3 cm long (about half the length of a finger joint). If they are too long, they can be difficult to cook.
Step 15
Pour the prepared batter into a large bowl. Add the chopped chives, Cheongyang peppers, and red chili peppers. Mix everything together. With the ingredients added, your Buchujeon batter is 99% complete. Isn’t it simple?
Step 16
Add 100ml of breadcrumbs to the batter to enhance the crispiness. Breadcrumbs will further elevate the texture of your Buchujeon.
Step 17
Mix gently after adding the breadcrumbs until everything is well combined. Your Buchujeon is ready to be cooked in this state.
Step 18
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Ensure the pan is hot enough to prevent the Buchujeon from sticking and to achieve a good sear.
Step 19
Once the pan is hot, spread the Buchujeon batter thinly using a ladle. After adding the batter, reduce the heat to low. Cooking slowly over low heat ensures it cooks through without burning.
Step 20
Cook slowly over low heat until the edges of the pancake turn golden brown and crispy. When the bottom is sufficiently cooked and the edges look crisp, it’s time to flip.
Step 21
After flipping, gently press down with a spatula to ensure both sides are golden and crispy. Once both sides are beautifully cooked, remove the Buchujeon from the pan and enjoy! (Serve with the dipping sauce for an even more delicious experience!)
