Crispy and Delicious Super Simple Buchujeon (Chive Pancake)
Crispy and Delicious Super Simple Buchujeon (Chive Pancake)
A Super Simple Buchujeon Recipe Filled with Spring’s Freshness
The cold winter has passed, and warm spring has arrived. One of the first vegetables to emerge with its fresh scent in spring is chives. Chives harvested this time of year have an exquisite fragrance, making them perfect for a delicious pancake made with just chives. Today, I’m introducing a super simple Buchujeon recipe that anyone can easily follow, as long as you have pancake mix and chives at home. Enjoying a warm, freshly made Buchujeon with a glass of makgeolli is truly a small but certain happiness on a spring day!
Essential Ingredients- 1 bunch chives (approx. 100g)
- 1 ladleful pancake mix (approx. 100g)
- 1 cup water (using a paper cup, approx. 180ml)
Cooking Instructions
Step 1
First, wash the chives thoroughly and drain them. Then, cut them into bite-sized pieces, about 3-4 cm long. Cutting them too long can make them difficult to handle while frying, so an appropriate length is recommended. If you’re using Cheongyang chili peppers, remove the seeds and mince them very finely. Prepping the ingredients like this will make cooking much smoother.
Step 2
In a large bowl, add 1 ladleful of pancake mix. Gradually add about 1 cup of water, measured with a paper cup, while mixing. It’s important to adjust the amount of water based on the batter’s consistency. If it’s too thin, the chives won’t stick well; if it’s too thick, the batter will be stiff and difficult to fry. Use chopsticks or a whisk to mix until you have a smooth batter with no lumps.
Step 3
Add the prepared chives and minced Cheongyang chili pepper (optional) to the batter and mix gently until everything is well coated. Mix gently so the chives are evenly coated with the batter. At this stage, adding a few ice cubes to the batter and mixing them in will help achieve a crispier texture when frying the pancake. You can also use cold water instead of ice.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about one portion of the chive batter onto the pan and spread it thinly. If you make it too thick, it will be difficult to cook through and can become soggy, so spreading it thinly is best. Cook one side until the edges are golden brown and crispy, then flip and cook the other side until golden brown.
Step 5
Once both sides are golden brown and the edges are nicely crisp, your delicious Buchujeon is complete! For an even crispier texture, cook it slowly over low heat for a bit longer. If you prefer a softer texture, you can remove it from the pan once it’s cooked to your liking. Lightly drain excess oil with a paper towel for a cleaner finish.
Step 6
Warm Buchujeon is a wonderful side dish on its own. It can be enjoyed as a hearty side for rice or as a satisfying snack when you’re feeling peckish. Furthermore, on a rainy day or when gathering with friends, it pairs perfectly with a cool glass of makgeolli, making it an excellent makgeolli snack! Tonight, enjoy a delightful mealtime with simple yet delicious Buchujeon!
