Step 1

First, prepare all the ingredients for the pancake. Finely slice or chop the onion, bell peppers (red and yellow), and king oyster mushrooms into bite-sized pieces. Mince the garlic. Wash the chives, drain them well, and cut them into approximately 2cm lengths.

In a large bowl, combine the sliced onion, bell peppers, and mushrooms. Add the all-purpose flour and pancake mix and toss to coat the vegetables evenly with the dry ingredients. Next, add the prepared chives and gently mix. Finally, crack in the egg and mix everything thoroughly. Adjust the batter’s consistency by gradually adding water or kelp broth until it’s smooth and pourable, not too thick or too thin. (Use about 1 to 1.5 cups of liquid, adjusting as needed for the desired consistency.)

Step 2

Heat a pan over high heat and add a generous amount of flaxseed oil or cooking oil. Ladle about one portion of the batter onto the hot pan. Use a spatula or spoon to spread the batter thinly and evenly into a round shape, ensuring the chives and vegetables are well distributed. Cook over high heat, being careful to prevent sticking, to achieve a crispy exterior.

Step 3

Once the top surface of the batter begins to set, reduce the heat to medium. Carefully flip the pancake. Gently press down on the pancake with your spatula as you flip it. Continue to cook until both sides are golden brown and crispy. Pressing down helps to ensure even cooking and a delightful crispiness throughout.

Step 4

While the pancake is cooking, prepare the dipping sauce. In a small bowl, combine soy sauce, vinegar, minced garlic, oligosaccharide, gochugaru, and sesame seeds. Mix well until combined. For an extra flavor boost, you can add finely chopped chili peppers or minced scallions to the sauce. Serve the warm, crispy Buchu Jeon with the delicious dipping sauce!