Crispy Buchujeon (Scallion Pancakes)
Crispy Buchujeon (Scallion Pancakes)
Irresistibly Crispy Buchujeon, Perfect for a Rainy Day
Does it feel like rain all day today? On days like these, nothing beats a savory and crispy Buchujeon generously filled with onions! This recipe will guide you to create the perfect Buchujeon, featuring the aromatic freshness of scallions beautifully balanced with the sweetness of onions. It’s a quick and delightful dish that’s perfect for a rainy afternoon or anytime you crave a delicious, homemade treat.
Main Ingredients- 1 bunch of Korean leeks (Buchu, approx. 200g)
- 1 medium onion
- 1 cup all-purpose flour (approx. 120g)
- 1 cup튀김가루 (frying powder, approx. 100g)
- 1.5 cups cold water (or adjust for desired batter consistency)
- Generous amount of perilla oil or cooking oil for frying
Cooking Instructions
Step 1
Let’s get started making a delicious Buchujeon that’s crispy on the outside and tender on the inside! It’s the taste that comes to mind on a rainy day.
Step 2
First, thoroughly wash the bunch of Korean leeks (Buchu). Gently scrub the root area under running water to remove any dirt or debris. Shake off excess water, then lightly pat them dry with paper towels to ensure they are well-dried. Excess moisture can make the batter too watery.
Step 3
Cut the washed leeks into bite-sized pieces, about 4-5cm long. Peel and thinly slice or finely chop the onion. Finely chopped onions will add more sweetness and texture to your Buchujeon.
Step 4
In a bowl, combine 1 cup of all-purpose flour and 1 cup of frying powder in a 1:1 ratio. Using frying powder contributes to a crispier texture. Gradually add about 1.5 cups of cold water while mixing to create the batter. The ideal consistency is when it flows smoothly off a chopstick – not too thin or too thick. (Adjust the water amount to achieve your preferred batter consistency.)
Step 5
Now, let’s cook the Buchujeon! Heat a frying pan over medium heat, then generously coat it with perilla oil (or cooking oil). Once the oil is hot, ladle a portion of the batter onto the pan and spread it thinly. Arrange the prepared leeks and onions attractively over the batter. Cooking over medium heat, rather than high heat, ensures the inside cooks thoroughly without burning. Once the bottom is golden brown and crispy, flip it and cook the other side until equally golden and crisp.
Step 6
Transfer the perfectly cooked, golden-brown, and crispy Buchujeon to a plate. It’s ready to enjoy! Freshly made, warm, and crispy Buchujeon is delicious with any dipping sauce, but it’s especially wonderful with a simple soy sauce-based dip (soy sauce, vinegar, a pinch of red pepper flakes).
