Seafood and Chive Pancake (Haemul Buchujeon)
Seafood and Chive Pancake (Haemul Buchujeon)
A Delicious Recipe for Haemul Buchujeon, a Wonderful Special Dish
We all face that daily dilemma: ‘What should I eat today?’ While cooking large pots of stew or soup to eat over several days can become monotonous, sometimes we crave a meal that feels a bit more special and satisfying. Recently, I found some wonderfully fresh and aromatic chives at a Korean supermarket. I also bought an affordable frozen seafood mix and decided to make a chive pancake with a generous amount of seafood, reminiscent of a seafood scallion pancake. It turned out to be a delightful treat! Today, I want to share with you a recipe for a hearty and flavorful chive pancake, packed with fragrant chives and delicious seafood. The process isn’t overly complicated, and the result is quite impressive, making it a perfect recommendation for a simple dinner. Shall we get started and make this delicious dish together?
Main Ingredients- 150g Chives, washed thoroughly, dried, and cut into 3-4cm lengths
- 1 Green chili pepper (Cheongyang), thinly sliced diagonally to about 0.2cm thickness
- 100g Frozen mixed seafood, thawed
- 1 Egg
- 200g Pancake mix (Buchim garu)
- 1.5 cups Water (approx. 300ml)
- 1/3 tsp Black pepper
- Plenty of cooking oil (for frying)
Dipping Sauce- 6 Tbsp Soy sauce
- 1 Tbsp Mirin (or cooking wine)
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced green chili pepper (optional)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- 1 tsp Toasted sesame seeds
- 6 Tbsp Soy sauce
- 1 Tbsp Mirin (or cooking wine)
- 1/2 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced green chili pepper (optional)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
These contents are best viewed with photos, provided through ‘Man-gae Recipe’ by MapleDaniel.
Step 2
First, wash the fresh chives thoroughly under running water. After washing, make sure to thoroughly pat them dry with paper towels or drain them well in a colander. Then, cut them into manageable lengths of about 3-4 cm. Slice the green chili pepper thinly on a diagonal, about 0.2 cm thick.
Step 3
For the frozen mixed seafood, after thawing, briefly blanch it in boiling water for about 3-4 minutes. Blanching it beforehand helps prevent excess moisture from seeping out while frying, ensuring a crispier pancake. Drain the blanched seafood thoroughly and let it cool completely.
Step 4
In a bowl with the cooled and drained seafood, crack in one egg and add 1/3 teaspoon of black pepper. Mix everything well. This step is crucial to prevent the seafood from falling off the pancake while cooking, and the egg also adds richness and flavor.
Step 5
In a moderately sized bowl, combine 200g of pancake mix with 1.5 cups of water. Whisk or stir until smooth, ensuring there are no lumps. A well-mixed batter is key to a good texture.
Step 6
Now, add the prepared chives and sliced green chili pepper to the pancake batter. Gently mix them into the batter, being careful not to break the chives. Ensure the vegetables are lightly coated with the batter.
Step 7
Preheat a frying pan over medium-high heat for about 3 minutes. Then, reduce the heat to medium-low to medium heat. Add a generous amount of cooking oil (about 2 tablespoons). Pour about a ladleful of the chive batter, slightly less than a full ladle, and spread it thinly and evenly across the pan. Using too much batter will prevent it from cooking through and result in a soggy pancake, so spreading it thinly is essential for crispiness. The amount of batter also depends on your pan size. I’m using a 28cm diameter pan today. If your pan is larger, you might need a bit more batter; if it’s smaller, consider using only about half a ladleful.
Step 8
Once the bottom of the pancake is lightly golden and set, carefully arrange the seafood mixture (with egg) evenly over the cooked surface.
Step 9
Now, carefully flip the pancake to cook the other side. Adding another tablespoon of cooking oil at this stage will help both sides achieve a beautiful crispiness. Reduce the heat to medium and cook for about 4 minutes until the second side is golden brown and cooked through. Your delicious chive pancake is almost ready! For an enhanced flavor experience, serve it with the dipping sauce prepared according to the ingredient list.
Step 10
I truly love the crisp texture of cooked chives, with their distinctive aroma and subtle spiciness that truly awakens the palate. Two of these pancakes make a satisfying meal on their own, and they’re also excellent as a side dish with soy sauce for rice. Today, we’ve explored how to make a simple yet impressive chive pancake, perfect for a delicious dinner. While often enjoyed with makgeolli on a rainy day, a warm pancake on a snowy day is equally delightful. I hope you give this recipe a try and enjoy it thoroughly! 🙂
