Crispy and Delicious Buchujeon (Korean Scallion Pancake) with Baek Jong-won’s Tips
Crispy and Delicious Buchujeon (Korean Scallion Pancake) with Baek Jong-won’s Tips
Authentic Homemade Buchujeon: Crispy Outside, Tender Inside
Introducing a recipe for Buchujeon that rivals professional restaurants, easily made at home! We’ve incorporated Chef Baek Jong-won’s ingenious ideas, using rice water and adding zucchini to enhance the flavor and texture. His recipes are always a guaranteed success! Enjoy this fantastic Buchujeon, perfectly crispy on the outside and soft on the inside, that will make you crave a glass of makgeolli. Let’s get started!
Main Ingredients- Chives 200g
- Zucchini 1/4 (approx. 50g)
- Red chili peppers 1-2
- Pancake mix (Buchim Garu) 1 cup (approx. 100g)
- Dried shrimp 1/2 cup (approx. 30g)
- Rice water 1 cup (approx. 200ml)
- Fish sauce or Korean soy sauce 1 Tbsp
- Ginger powder a pinch (optional)
Cooking Instructions
Step 1
First, let’s prepare the dried shrimp, which is key to a crispy Buchujeon. Lightly toast 1/2 cup of dried shrimp in a dry pan over low heat for about 1-2 minutes to remove any fishy smell. (This step is optional but adds a nuttier flavor.)
Step 2
Pour 1 cup of rice water over the toasted dried shrimp. Add 1 Tbsp of fish sauce and a pinch of ginger powder. Let this mixture sit for about 10 minutes to allow the flavor and aroma of the dried shrimp to infuse into the rice water. This creates a delicious base broth.
Step 3
Wash the chives thoroughly under running water. Drain them well and cut them into segments about 4-5 cm long. Cutting them too long can make them difficult to handle while frying.
Step 4
To enhance the flavor of your Buchujeon, julienne about 1/4 of a zucchini. Adding zucchini makes the pancake more moist and tender. Feel free to use up any leftover vegetables you have in your fridge.
Step 5
For a hint of spiciness and vibrant color, finely chop 1-2 red chili peppers after removing the seeds. If you prefer less heat, you can adjust the quantity or omit them entirely.
Step 6
Combine the cut chives, julienned zucchini, and chopped red chili peppers in a bowl and gently mix them together.
Step 7
Sift 1 cup of pancake mix into the prepared dried shrimp broth. Whisk or stir well with a spoon until the batter is smooth, without any lumps. The batter should not be too thin or too thick; aim for a medium consistency. (Adjust the amount of pancake mix based on the batter’s consistency.)
Step 8
Pour the prepared batter over the vegetables in the bowl. Wearing disposable gloves, gently mix everything together with your hands. The key to a super crispy Buchujeon is to have a higher ratio of vegetables to batter. Ensure all the ingredients are evenly coated with the batter.
Step 9
Heat a generous amount of cooking oil in a pan over medium-high heat. Use a paper towel to spread a thin layer of oil evenly across the entire pan. Spoon the vegetable and batter mixture onto the hot pan, spreading it out thinly to form the pancake. Spreading it thinly is crucial for achieving a crispy texture.
Step 10
Fry the pancake until golden brown and crispy on both sides. When the edges start to lift slightly, carefully flip it over. Cook for about 2-3 minutes on each side until done. Using plenty of oil will make it even crispier. Once cooked, you can place the Buchujeon on paper towels for a moment to drain any excess oil, for an even crispier result.
