Special Kimbap Made with Leftover Buchu-jeon (Korean Chive Pancake)
Special Kimbap Made with Leftover Buchu-jeon (Korean Chive Pancake)
Leftover Buchu-jeon, Now Made into Kimbap?! Buchu-jeon Kimbap ★
You always end up with leftover chives when you only wanted a small amount of Buchu-jeon. What if you made a batch of chive pancakes and turned them into delicious kimbap? This recipe transforms any remaining chive pancakes into a delightful meal, combining the crispy texture of the pancake with savory rice and tender squid. A wonderful way to repurpose leftovers! Recipe from ‘Everything About Recipes’ and ‘Manque Recipes’.
Buchu-jeon Batter Ingredients- 1 bunch chives (cut into approx. 10cm lengths)
- 1 paper cup water
- 1 paper cup flour for pancakes (buchim garu)
- 1/3 Tbsp salt
Kimbap Filling Ingredients- 1 bowl cooked rice
- 1/4 Tbsp salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/2 squid (cut into strips and blanched)
- Vegetable oil, as needed (for frying the chive pancake)
Serving Suggestion (Optional)- Gochujang sauce (spicy red chili paste sauce), as needed
- 1 bowl cooked rice
- 1/4 Tbsp salt
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/2 squid (cut into strips and blanched)
- Vegetable oil, as needed (for frying the chive pancake)
Serving Suggestion (Optional)- Gochujang sauce (spicy red chili paste sauce), as needed
Cooking Instructions
Step 1
First, prepare the chives for the pancake batter. Wash the bunch of chives thoroughly, pat them dry, and cut them into approximately 10cm lengths. Set aside.
Step 2
Next, prepare the squid for the kimbap filling. Clean the half squid and cut it into long, thin strips. Blanch the squid strips in boiling water for about 1 minute until just cooked through; this keeps them tender. Rinse the blanched squid in cold water and drain well.
Step 3
Now, let’s make the buchu-jeon batter. In a bowl, combine the cut chives, water, pancake flour, and salt. Whisk everything together until well combined and smooth, ensuring there are no lumps. Adjust the consistency if needed; it should be pourable but not too thin.
Step 4
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Pour a ladleful of the chive batter onto the hot pan, spreading it thinly into a round pancake shape. Fry until both sides are golden brown and crispy. Once cooked, remove the buchu-jeon from the pan and let it cool slightly.
Step 5
Time to season the rice for the kimbap. In a separate bowl, combine the cooked rice with salt, sesame oil, and toasted sesame seeds. Gently mix these ingredients into the rice using a spatula, being careful not to mash the rice grains. This creates a flavorful base for the kimbap.
Step 6
Finally, assemble the kimbap. Place a sheet of the cooled buchu-jeon on a bamboo rolling mat (gimbap mat). Spread a thin, even layer of the seasoned rice over the pancake, leaving a small border at the top edge. Arrange the blanched squid strips on top of the rice. Using the mat, carefully and tightly roll up the kimbap. Lightly moisten the top edge of the pancake with water to help seal the roll. Slice the kimbap into bite-sized pieces and serve with gochujang sauce on the side for an extra kick. Enjoy your unique Buchu-jeon Kimbap!
