Crispy and Aromatic Mussel and Chive Pancake (Buchimgae)
The Ultimate Rainy Day Snack! The Perfect Pairing of Mussels and Perilla Leaves for Crispy Buchimgae
On a rainy day, nothing beats the sizzle and aroma of freshly made buchimgae! Today, we’re elevating this classic with fragrant perilla leaves (also known as ‘baechohyang’) and tender mussel meat for an exceptionally flavorful experience. My secret is to use less batter and let the fresh ingredients shine. The crispiness of the chives, the delightful chew of the mussels, and the subtle aroma of the perilla leaves create a symphony of flavors that will bring happiness with every bite. Get ready to enjoy buchimgae that’s crispy on the outside and wonderfully moist on the inside – a taste everyone will love! Welcome to the delicious world of buchimgae!
Ingredients (Makes about 5 pancakes, approx. 25cm in diameter)
- 143g fresh chives
- 29g fragrant perilla leaves (or ‘baechohyang’)
- 208g tender mussel meat
- 1/4 sweet onion
- 2 vibrant red chili peppers
For the Crispy Batter
- 40g pancake mix (‘buchim garu’)
- 40g tempura mix (‘twigim garu’)
- 45-50ml cold water (adjust for batter consistency)
- 1 fresh egg
- A pinch of fine salt
- 40g pancake mix (‘buchim garu’)
- 40g tempura mix (‘twigim garu’)
- 45-50ml cold water (adjust for batter consistency)
- 1 fresh egg
- A pinch of fine salt
Cooking Instructions
Step 1
First, thoroughly wash the chives and perilla leaves under running water. Lightly rinse the mussel meat as well. Pat all ingredients dry with paper towels for best results.
Step 2
Trim and cut the cleaned chives into approximately 5-6 cm lengths. Cutting them too long might make them difficult to handle while frying.
Step 3
Finely chop the fragrant perilla leaves, slightly larger than the chives. Ensuring the perilla aroma is evenly distributed is key.
Step 4
Slice the red chili peppers thinly after removing the seeds. They’ll add a beautiful color and a hint of spice when placed on top of the pancake.
Step 5
Finely chop the mussel meat using a knife or kitchen scissors. Using scissors is a convenient and safe way to mince the mussels. Ensure the mussel meat is separated and not clumped together.
Step 6
Peel and finely chop the onion. Grinding it into a paste using a blender or food processor will make the batter smoother. (If you don’t have a blender, mince it as finely as possible with a knife.)
Step 7
Combine the ground onion with the minced mussel meat and set aside. These ingredients will add depth to the flavor of the pancake.
Step 8
Now, let’s make the delicious batter! Mix the pancake mix and tempura mix in a 1:1 ratio. The tempura mix helps achieve a crispier texture.
Step 9
Gradually add cold water (45-50ml) to the dry ingredients while whisking or stirring with chopsticks until well combined. It’s best to start with less water and add more as needed to achieve the desired batter consistency. (The amount of water may vary depending on the moisture content of the egg.) The batter should be slightly thick; too thin and the pancake might tear.
Step 10
Finally, add the chopped chives, minced perilla leaves, and the mussel-onion mixture to the prepared batter. Gently mix with a spatula or chopsticks, being careful not to break the ingredients. Overmixing can release moisture from the chives, making the batter too watery, so mix just until combined.
Step 11
Generously coat a non-stick pan or skillet with cooking oil. Heat the pan over medium heat until it’s sufficiently preheated. A well-heated pan prevents sticking and ensures a crispy finish.
Step 12
Using a ladle, pour the batter onto the preheated pan and spread it thinly and evenly into a circular shape. Adjust the size according to your pan. A thinner pancake will be crispier.
Step 13
Once the batter is spread, arrange the sliced red chili peppers evenly over the top. The chili peppers will enhance the pancake’s visual appeal and add a subtle spicy note.
Step 14
Cook over medium heat for about 3-4 minutes, until the edges start to turn golden brown. Carefully flip the pancake with a spatula. Cook the other side for another 2-3 minutes until golden brown and crispy. Your delicious mussel and chive buchimgae is now ready!
