Crispy Buchujeon (Korean Scallion Pancake)
Dad’s Super Simple Buchujeon Recipe: Quickly Make Delicious Pancakes with Leftover Scallions!
This is a super simple Buchujeon recipe using fresh scallions leftover from making ‘buchu geotjeori’ (spicy scallion salad). Enjoy the crispy texture and aromatic flavor of the scallions!
Batter Ingredients- 1/2 cup flour (using a paper cup as a measure)
- 1 cup tempura powder (using a paper cup as a measure)
- 1 cup pancake mix (using a paper cup as a measure)
- 1/2 bunch scallions (approx. 100g)
Cooking Instructions
Step 1
First, combine all the flour, tempura powder, and pancake mix in a large bowl. Give it a light stir to mix the powders. Next, gradually add water while stirring to create the batter. Aim for a slightly thick consistency – not too watery and not too stiff. (Generally, about 1.5 times the amount of water as powder is needed, but this can vary depending on the type of flour and humidity.) Once the batter is ready, add the thoroughly washed and drained scallions, cut into bite-sized pieces, and gently mix them into the batter. Finally, add 1/3 teaspoon of salt to season the mixture. It’s best not to overmix to keep the fresh scallion aroma intact.
Step 2
Now it’s time to cook the Buchujeon. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, ladle about one portion of the batter onto the pan and spread it thinly. As the edges start to turn golden brown and cook, use a spatula to gently press down and flip the pancake. Cook until both sides are golden brown and crispy. Be careful not to cook over high heat, as this can burn the outside before the inside is cooked through.
Step 3
Your delicious Buchujeon is ready! Let’s make a simple dipping sauce to go with it. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and about 1/2 teaspoon of gochugaru (Korean red pepper flakes), according to your preference. This spicy and tangy sauce will cut through the richness of the pancake and enhance its flavor. Cut the well-cooked Buchujeon into pieces and enjoy it hot with the dipping sauce!
