Crispy and Delicious Buchujeon (Green Onion Pancake)
Crispy and Delicious Buchujeon (Green Onion Pancake)
Utilize Leftover Green Onions Deliciously! Simple Buchujeon Recipe
Have leftover green onions after making stuffed cucumbers? Don’t let them go to waste! On a rainy day, why not make some warm and crispy buchujeon? Here’s an easy recipe that uses up those leftover vegetables in your fridge.
Main Ingredients- 1 handful of green onions (trimmed)
- 1 cup pancake mix (buchim garu)
- 1 cup frying mix (twigim garu)
- 1/4 zucchini
- 1/4 onion
- A small amount of carrot
- 1.5 cups water (adjust batter consistency as needed)
- Plenty of cooking oil
- A handful of dried shrimp (optional)
Cooking Instructions
Step 1
First, prepare the leftover green onions from making stuffed cucumbers. I decided to make buchujeon late at night, and even if you don’t have a large amount of green onions, you can still make a delicious pancake. Wash the green onions, drain them well, and cut them into about 4-5 cm lengths.
Step 2
Let’s prepare the vegetables that will enhance the flavor of the buchujeon. Julienne the zucchini, onion, and carrot as thinly as possible. Thinner vegetables blend better with the pancake, making it even more delicious. If you prefer more texture, you can cut them slightly thicker.
Step 3
Now, let’s make the delicious buchujeon batter. In a bowl, mix pancake mix and frying mix in a 1:1 ratio. Using frying mix will give you a crispier texture. Add water to create the batter. Start with about 1.5 cups of water and whisk until smooth, then gradually add more water as needed to achieve a batter consistency that spreads thinly on the pan – not too watery, not too thick.
Step 4
Add the prepared green onions and the julienned zucchini, onion, and carrot to the batter. Mix everything gently to ensure the ingredients are evenly coated with the batter.
Step 5
It’s time to cook the buchujeon! Heat a pan with plenty of cooking oil. Use a ladle to scoop the buchujeon batter and spread it thinly onto the pan. Spreading it thinly is key to achieving crispiness; a thick pancake can become soggy. Cook over medium-low heat until golden brown on both sides. See how simple it is? Sometimes I lose the motivation to cook, but it’s fortunate that I can make delicious food with such easy recipes.
Step 6
Finally, let’s add a secret ingredient for an extra layer of flavor. Before making the last pancake, prepare a handful of dried shrimp. Finely mince them with a knife, then mix them into the batter. Spread this mixture thinly on the pan and cook. I vaguely recall seeing a recipe like this from Chef Baek Jong-won on a TV show. The dried shrimp add a savory umami that makes the buchujeon much richer and more complex in flavor. (I don’t remember the exact program, but I learned that this method enhances the taste.)
