Crispy Bamboo Shoot Pancake (Juksun-jeon)
Perfect for a Rainy Day! A Recipe for Crunchy and Delicious Bamboo Shoot Pancakes
I made these bamboo shoot pancakes with some boiled bamboo shoots I found at the supermarket. They have a delightful crispy and chewy texture, offering a different kind of charm compared to the usual kimchi pancakes on a rainy day. Made with simple ingredients, they are perfect as a special snack or a delightful accompaniment to makgeolli (Korean rice wine).
Pancake Ingredients- 100g boiled bamboo shoots
- 50g chives
- 2 eggs
- 1/2 cup cool broth
- 2/3 cup pancake mix (buchim garu)
- 1/2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Cheongyang peppers (spicy green chilies)
- 1 red chili pepper
- Sesame seeds, a pinch
- Cooking oil, for frying
Cooking Instructions
Step 1
First, prepare the bamboo shoots. Using pre-boiled bamboo shoots from the store will make this process much easier. Briefly blanch the bamboo shoots in boiling water again, then immerse them in cold water to cool them down. This step helps to reduce any slight bitterness and improves their texture. Once cooled, thoroughly drain the water and cut the bamboo shoots into bite-sized pieces, about 1-2 cm long. Chop the chives to a similar length. Remove the seeds from the Cheongyang peppers and red chili peppers, then mince them finely. Adjust the amount of Cheongyang peppers if you prefer it spicier.
Step 2
Now, let’s make the delicious batter. In a mixing bowl, combine the chopped bamboo shoots, chives, and chili peppers. Crack in the 2 eggs and add 2/3 cup of pancake mix. For a boost of savory flavor, add 1/2 Tbsp of anchovy sauce and 1/2 cup of cool broth. Mix everything together thoroughly with a spatula or chopsticks until a cohesive batter forms. If the batter seems too thick, add a little more broth; if it’s too thin, add a bit more pancake mix to achieve the right consistency. The batter shouldn’t be too runny; it should hold together the chopped ingredients well.
Step 3
Finally, it’s time to cook the bamboo shoot pancakes! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the pan is hot, ladle portions of the batter onto it. Gently press down with the back of a spoon to form round, flat pancakes. Once the bottom side is golden brown and cooked, carefully flip the pancake using a spatula. Continue to cook, flipping occasionally, until both sides are golden brown and crispy. Sprinkle with sesame seeds for an extra nutty aroma, if desired. Enjoy your delicious bamboo shoot pancakes!
