Crispy Savory Leek Pancake (Buchujeon)
Crispy Savory Leek Pancake (Buchujeon)
Minimal Flour, Maximum Leek! The Secret to a Delicious Buchujeon (feat. Dried Shrimp)
On a day like this, what could be better than a warm and savory dish like ‘Buchujeon’ (Korean Leek Pancake)? We’re going to make a super crispy and delicious version with the least amount of flour possible, letting the fresh flavor of leeks shine. We’ll even share a special tip using dried shrimp for an extra umami boost!
Main Ingredients- 200g fresh leeks
- 1.5 cups frying powder (for extra crispiness) (1 cup = 200ml)
- 0.5 to 1 cup cold water or carbonated water (to adjust batter consistency)
- 2 eggs (for richness and binding)
- 0.5 cup dried shrimp (adds depth of flavor; adjust to your preference)
- 1 tablespoon soup soy sauce (for a subtle, savory seasoning)
Cooking Instructions
Step 1
First, let’s prepare the leeks. Gently remove any dirt or tough outer layers near the root. Rinse them thoroughly under running water. This step ensures the leeks are clean and fresh, enhancing the overall flavor of your pancake.
Step 2
Once cleaned, chop the leeks into bite-sized pieces. Cutting them into approximately 4cm (about 1.5 inches) lengths is ideal for a good texture and easy handling while eating. If they’re too long, they can be difficult to flip.
Step 3
Now, let’s make the batter to bring out the leek’s flavor. Lightly toss the leeks with the frying powder. Coating the leeks beforehand helps them stay crispier. For the dried shrimp, you can use them whole for texture and intense flavor, or for a smoother consistency, you can grind them in a blender or finely chop them with a knife.
Step 4
After tossing the leeks and frying powder, add 1 tablespoon of soup soy sauce. This adds a deep, savory note that complements the leeks beautifully, elevating the overall taste of the pancake.
Step 5
Next, crack in 2 eggs. Eggs help bind the batter together and add a tender texture to the pancake. Whisk them in until well combined with the leeks and batter.
Step 6
It’s time to adjust the batter’s consistency. Gradually add cold water or carbonated water, starting with 0.5 cups and adding more up to 1 cup, until you reach your desired thickness. Using carbonated water can make the pancake extra crispy! The ideal consistency is a slightly runny batter that flows smoothly.
Step 7
Heat a generous amount of oil in a pan over medium heat. Once the pan is hot, pour about a ladleful of batter and spread it into a round shape. As soon as you’ve added the batter, reduce the heat to medium-low. This prevents burning and ensures the pancake cooks evenly through.
Step 8
When the pancake turns golden brown on the edges, gently press down on it with your spatula as you flip it. This technique helps press out excess moisture, leading to an even crispier pancake. Flip and cook the other side until golden brown and crispy. Enjoy your delicious Buchujeon!
