Crispy and Delicious Homemade Buchujeon (Scallion Pancake)
Super Simple Crispy Buchujeon Recipe Using Only Vegetables from Your Fridge
Introducing a buchu-jeon (scallion pancake) recipe that anyone can make deliciously using fresh scallions and various vegetables you have at home, without needing special ingredients. It’s crispy on the outside and tender on the inside. Perfect as a simple drink accompaniment or a hearty meal!
Main Ingredients
- 1 bunch fresh scallions (about 100g)
- 1/3 carrot (about 30g), for sweetness and texture
- 1/2 onion (about 50g), for rich flavor
- 10 perilla leaves, for fragrant aroma
- 2 red chili peppers, for vibrant color
- 1 cup pancake mix (about 120g), the key to crispiness
- 1 cup water (about 200ml), to adjust batter consistency
- Cooking oil, as needed, for pan-frying
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly julienne the onion and carrot. Cut the scallions into bite-sized pieces, about 5cm long. This cutting method helps the vegetables stay in place and creates a beautiful shape when the pancake is cooked.
Step 2
Julienne the fragrant perilla leaves to a similar length as the scallions. Thinly slice the red chili peppers diagonally after removing the seeds. If you enjoy a spicy kick, finely chop some spicy green chilies (Cheongyang peppers) and add them for an extra zesty flavor.
Step 3
Pour 1 cup of pancake mix into a large bowl. Using pancake mix makes it convenient to create a delicious batter without needing separate flour or starch.
Step 4
Gradually add 1 cup of water while mixing with a whisk or chopsticks to ensure there are no lumps. It’s important to achieve a batter consistency that holds the ingredients together without being too runny or too thick when spread on the pan. You can adjust the consistency by adding a little more water if needed.
Step 5
Heat a pan with a generous amount of cooking oil. Add the prepared scallions and vegetables along with the batter, mix well, and spread them onto the pan in desired pancake shapes. Gently press down to help the vegetables adhere together.
Step 6
Cook over medium heat for about 3-4 minutes, or until the bottom is golden brown and crispy. Once the edges start to turn brown, carefully flip the pancake using a spatula or tongs. Cook the other side until it’s also golden brown and crispy. For extra crispiness, feel free to add a little more oil to the pan.
Step 7
Once both sides are perfectly golden brown and appetizing, your delicious Buchujeon is ready! Serve warm with a soy-based dipping sauce for an even more delightful experience. Enjoy this easy homemade treat!
