Crispy Seafood and Chive Pancake (Haemul Buchujeon)
Crispy Seafood and Chive Pancake (Haemul Buchujeon)
Tips for Making a Crispy Buchujeon! Haemul Buchujeon Recipe
Learn how to make a delicious and crispy Buchujeon (Korean chive pancake) with seafood! This recipe will guide you to a perfectly crisp exterior and tender interior.
Pancake Batter Ingredients- 1 bunch fresh chives (about 100g)
- 1 medium onion
- 1 cup frozen mixed seafood (about 150g)
- 1 1/2 cups pancake mix or all-purpose flour (about 180g)
- 2 cups cold water (about 400ml)
Tangy Dipping Sauce- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp water
- Pinch of red pepper flakes
- Pinch of toasted sesame seeds
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp water
- Pinch of red pepper flakes
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, gently wash the chives under running water, drain them well, and cut them into approximately 5cm lengths. Peel the onion and slice it thinly into julienne strips.
Step 2
In a large bowl, combine the pancake mix (or flour) and cold water. Whisk with a whisk or chopsticks until smooth and no lumps remain. Using cold water helps achieve a crispier texture.
Step 3
Add the cut chives, julienned onion, and the mixed seafood to the prepared batter.
Step 4
Using a spatula or spoon, gently mix all the ingredients together until they are evenly combined with the batter. Be careful not to overmix, as this can release too much moisture from the chives, making the batter watery.
Step 5
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Ladle a portion of the batter into the pan and spread it thinly and evenly. Cook until golden brown and crispy on both sides, flipping carefully. Adjust the heat as needed to prevent burning. Once cooked, you can place the pancake on paper towels for a moment to absorb any excess oil for a cleaner taste.
