Aromatic Chive and Seafood Pancake (Buchimgae): The Perfect Makgeolli Companion!
How to Make Crispy and Delicious Chive and Seafood Pancake
This chive and seafood pancake is incredibly addictive, featuring the fragrant aroma of fresh chives and the savory umami from the seafood. Fried to a delightful crisp, it’s the perfect accompaniment to a glass of makgeolli (Korean rice wine). Enjoy this delightful dish, perfect for any occasion or a rainy day!
Main Ingredients- Chives: 150g
- Squid: 1 medium-sized
- Shrimp meat: 1 handful (approx. 50g)
- Onion: 1/4
- Carrot: 1/6
- Green chili pepper: 1 (optional)
- Red chili pepper: 1 (for garnish)
Cooking Instructions
Step 1
Rinse the fresh chives thoroughly under running water. After draining them well, cut them into manageable lengths of about 4-5cm.
Step 2
Peel and thinly julienne the carrot and onion. Finely chop the green and red chili peppers to add color and a hint of spice.
Step 3
Clean the squid by removing the innards and rinsing under cold running water. Slice the body into 0.5cm thick strips and cut the tentacles to a similar length.
Step 4
In a large bowl, add the pancake mix. Crack in 1 fresh egg. Gradually pour in the anchovy-kelp broth (or cold water), stirring to create a smooth batter. Using broth instead of water will enhance the savory flavor.
Step 5
The batter consistency is key: too thick and the pancake will be dense, too thin and the ingredients will separate. Aim for a consistency that is neither too thick nor too thin, allowing the ingredients to bind well. Add the liquid gradually, rather than all at once, to achieve the perfect texture.
Step 6
Add the prepared chives, carrots, onions, chili peppers, and seafood (squid, shrimp meat) to the batter.
Step 7
Gently mix everything together until well combined. Be careful not to break the ingredients while mixing.
Step 8
Heat a pan over medium heat and generously add cooking oil. Once the oil is hot, spoon the batter onto the pan, spreading it into a round, flat shape. Ensure the oil is sufficiently hot before adding the batter for maximum crispiness.
Step 9
Once the underside is golden brown and crisp, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and cooked through. Maintain medium-low heat to ensure it cooks evenly and becomes delightfully crispy.
Step 10
Transfer the perfectly cooked chive and seafood pancake to a serving plate. Garnish with red chili slices for a vibrant presentation. Dip in soy sauce and enjoy this delicious, freshly made pancake!
