Crispy Outside, Tender Inside: Chive Pancake (Buchujeon) Recipe
Crispy Outside, Tender Inside: Chive Pancake (Buchujeon) Recipe
Learn to Make Delicious Buchujeon: A Spring Vegetable Delicacy
Chives are known to invigorate warmth and vitality, and the chives harvested from April onwards are particularly tender and flavorful. This recipe will guide you to create a buchujeon that is wonderfully crispy on the outside and moist on the inside, enhanced with a secret ingredient for an even richer taste. Enjoy the taste of spring right in your kitchen with this easy-to-follow recipe!
Fresh Chive Pancake Ingredients- 1/2 bunch fresh chives (approx. 100g)
- 1 Korean green chili pepper (Cheongyang chili)
- A little bit of red chili pepper for color (optional)
- 1 egg
- Generous amount of cooking oil for frying
Crispy Batter Ingredients- 5 Tbsp pancake mix (buchim garu)
- 1/2 Tbsp dried shrimp powder (for umami)
- Pinch of salt
- 1/2 cup cold water (approx. 100ml)
- 5 Tbsp pancake mix (buchim garu)
- 1/2 Tbsp dried shrimp powder (for umami)
- Pinch of salt
- 1/2 cup cold water (approx. 100ml)
Cooking Instructions
Step 1
First, thoroughly wash the fresh chives and drain them well. Then, cut them into bite-sized pieces, about 2-3 cm long. Cutting them slightly larger helps preserve their fresh flavor and texture.
Step 2
Finely mince the Cheongyang chili pepper after removing the seeds for a touch of heat. Thinly slice the red chili pepper, also deseeded, to add a splash of color. (You can omit the red chili pepper, or substitute with bell pepper if you prefer less spice, especially for children.)
Step 3
In a large bowl, combine the pancake mix (5 Tbsp) for crispiness, dried shrimp powder (1/2 Tbsp) for enhanced flavor, and crack in 1 egg for a tender interior.
Step 4
To achieve the perfect batter consistency, do not add all the cold water (1/2 cup) at once. Pour it in gradually, about 2-3 times, while mixing with a spatula or whisk until smooth and lump-free.
Step 5
Add a pinch of salt to the batter and mix. The ideal consistency is like a thick ribbon – it should flow smoothly but not be too runny. If it’s too thin, the chives might not stick well; if it’s too thick, the pancake could become dense. Adjust the water as needed.
Step 6
Add the prepared chives and minced chili peppers to the batter bowl. Gently fold them in with the batter, being careful not to break the chives.
Step 7
Toss lightly to ensure all ingredients are evenly coated with the batter. Avoid overmixing, as this can make the chives mushy.
Step 8
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, pour in about one ladleful of batter per pancake, spreading it thinly. Cook for about 2-3 minutes until the edges are golden brown and the pancake is set. Flip and cook the other side until golden and cooked through. You’ll have a perfectly crispy and tender buchujeon!
