Chive Pancakes (Buchujeon) & Crispy Eggplant Pancakes
Abundant Chives & Spicy Peppers! The Ultimate Recipe with Crispy Eggplant Pancakes on the Side
Introducing a recipe for crispy chive pancakes made with plenty of fragrant chives, and plump, chewy eggplant pancakes. The chive pancakes have a touch of spicy pepper that keeps you coming back for more, while the eggplant pancakes offer a delightfully chewy texture, making them a perfect accompaniment to any meal. These addictive chive and eggplant pancakes are irresistible – try making them now!
Chive Pancake Ingredients- 1/2 bunch chives (trimmed)
- 2 cloves garlic (minced)
- 1 pepper (e.g., red chili or jalapeño, seeded and minced)
- 6 Tbsp all-purpose flour (or pancake mix)
- 2 Tbsp curry powder
Eggplant Pancake Ingredients- 3/5 eggplant
- 1 Tbsp all-purpose flour (or pancake mix)
- 1 Tbsp curry powder
- 1 egg
- 3/5 eggplant
- 1 Tbsp all-purpose flour (or pancake mix)
- 1 Tbsp curry powder
- 1 egg
Cooking Instructions
Step 1
First, thoroughly wash the chives, the star ingredient for the chive pancakes, under running water. Ensure all dirt and debris are removed. Drain them well and then cut them into roughly 3cm lengths.
Step 2
Finely mince the pepper you’ll use to add a spicy kick to the chive pancakes. Make sure to remove the seeds. Mince the 2 cloves of garlic as well. (You can also use pre-minced garlic.)
Step 3
In a bowl, add the prepared chives. Sprinkle about 5 tablespoons of flour evenly over the chives. Using chopsticks or your hands, gently toss the chives to coat them with flour, ensuring there are no clumps. Coating the chives with flour helps them stick together, preventing the pancake from breaking apart.
Step 4
Next, add 2 tablespoons of curry powder to enhance the flavor of the chive pancakes. Add just a pinch of salt for seasoning. Finally, crack in 1 egg and gently mix everything together until well combined. Be careful not to overmix.
Step 5
Now it’s time to cook the chive pancakes. Heat a pan over high heat and add a generous amount of cooking oil. Spread the chive mixture evenly in the pan. Cook on high heat until golden brown on one side. Once browned, carefully flip the pancake with a spatula. Reduce the heat to medium, and then gently press the top surface with the spatula to ensure it cooks evenly throughout. Cook until both sides are golden brown.
Step 6
For the eggplant pancakes, slice the eggplant into round pieces about 0.5cm thick. If the eggplants are very long or thin, slice them lengthwise for easier shaping. In a separate bowl, whisk together 1 tablespoon of flour, 1 tablespoon of curry powder, and 1 egg to create a batter. Dip the sliced eggplant into the batter, coating both sides. Heat oil in a pan over medium heat and cook the eggplant slices until golden brown on both sides. It’s best to cook eggplant pancakes over medium heat rather than high to prevent burning and ensure they cook through.
