Savory and Nutty Biji-jeon (Soybean Scraps Pancake)
Making Delicious Biji-jeon with Fresh Soybean Scraps from the Market – A Recipe Inspired by ‘Sumi’s Side Dishes’
I recently bought some fresh soybean scraps (biji) from the market. It reminded me of the biji-jeon recipe featured on the popular Korean cooking show ‘Sumi’s Side Dishes.’ I was curious about how it would taste, thinking, ‘It must be delicious since it’s made with biji!’ and decided I had to try it. Until now, my go-to dish with biji was always a hearty stew (jjigae), so making a savory pancake felt incredibly novel and exciting. The verdict? It’s a definite must-try! I highly recommend you give this recipe a go. It’s wonderfully savory and satisfying.
Main Ingredients
- Fresh soybean scraps (biji) 320g
- Ground pork 250g
- Fresh chives 1/2 bunch (approx. 30g)
- 2 egg yolks
- 2 Tbsp pancake mix (buchim garu, approx. 20g)
- 1 tsp sugar (approx. 5g)
- 2 Tbsp all-purpose flour (approx. 20g)
- 2 eggs (for egg wash)
- Cooking oil (generous amount)
Pork Marinade
- 1.5 Tbsp soy sauce (approx. 22ml)
- 0.5 Tbsp minced garlic (approx. 7g)
- Pinch of black pepper
- 1.5 Tbsp soy sauce (approx. 22ml)
- 0.5 Tbsp minced garlic (approx. 7g)
- Pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, place the ground pork. Add the minced garlic (0.5 Tbsp), soy sauce (1.5 Tbsp), and a pinch of black pepper. Gently mix and knead the ingredients into the pork until well-combined. Marinating the pork thoroughly is key for flavor.
Step 2
Wash the chives and pat them dry. Finely chop about half a bunch. To prevent the chives from sticking out of the pancake once formed, it’s best to chop them as finely as possible. This will help create a neater shape, especially when forming bite-sized portions.
Step 3
To the marinated pork, add the soybean scraps (320g), pancake mix (2 Tbsp), egg yolks (2), and about two pinches of salt. Knead the mixture thoroughly with your hands until it forms a firm, cohesive dough. This ensures the pancakes hold their shape.
Step 4
Since the soybean scraps might not be very wet, the dough can be quite thick. If it binds well, it’s perfectly fine. If you find the dough too stiff, you can add a tiny bit of water, a tablespoon at a time, until you reach a more manageable consistency. The current recipe doesn’t require extra water, but a little can lead to a softer texture.
Step 5
To check the seasoning, take a small portion of the dough and pan-fry it as a test. If you find it savory but lacking a bit of depth or umami, mix in 1 teaspoon of sugar into the remaining dough. Knead again to incorporate the sugar; it enhances the overall flavor profile.
Step 6
Shape the dough into small, slightly thick, round patties, similar to ‘donggeurang-ttaeng’ (Korean meatball patties). Making them slightly thick will help keep the inside moist and tender after cooking.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the shaped patties into the hot oil. Cook them until golden brown and cooked through, flipping them occasionally to ensure even cooking. Maintain medium-low heat to prevent burning while ensuring the inside cooks properly.
Step 8
While delicious on their own, you can elevate them further by coating them in egg wash, much like donggeurang-ttaeng. If you’d like to try this variation, beat 2 eggs in a bowl. Lightly dust the biji-jeon patties with all-purpose flour, then dip them evenly into the beaten egg mixture.
Step 9
Cook the egg-coated biji-jeon in the same way as before: in a pan with oil over medium-low heat until golden brown. The egg wash gives them a beautiful ‘donggeurang-ttaeng’ appearance! This method offers a delightful contrast between the crispy exterior and the soft, savory interior.
