Crispy Chive Pancake (Buchimgae) with a Secret Ingredient!
The Ultimate Crispy Chive Pancake Recipe: How to Make Buchimgae That Stays Crispy!
Do you ever find your savory pancakes (buchimgae) losing their crispiness too quickly? This recipe shares a fantastic tip using breadcrumbs to ensure your chive pancake remains delightfully crispy from the first bite to the very last! Enjoy homemade buchimgae that’s as good as freshly fried.
Chive Pancake Ingredients- 100g pancake mix (buchim garu)
- 30g frying powder (twigim garu)
- 1 fresh egg
- 100ml cold water
- 120g fresh chives
- 1/2 small zucchini
- 1/4 carrot
- 1/2 small onion
- 50g breadcrumbs (for extra crispiness!)
- Plenty of cooking oil (for frying)
Cooking Instructions
Step 1
In a mixing bowl, combine 100g of pancake mix and 30g of frying powder. Crack in 1 fresh egg and pour in 100ml of cold water. This ratio is key to achieving a pancake that’s both tender and wonderfully crisp.
Step 2
Using a whisk or chopsticks, gently mix the ingredients until the flour is dissolved and you have a smooth batter. Don’t overmix; a few small lumps are perfectly fine as they’ll break down during cooking.
Step 3
Wash 120g of fresh chives, pat them dry, and then cut them into roughly 5cm (2-inch) lengths. The freshness of the chives will significantly enhance the flavor of your pancake.
Step 4
Trim the ends of 1/2 small zucchini, remove the seeds if you prefer, and thinly julienne it. Do the same for 1/4 carrot. Slicing the vegetables thinly ensures they cook evenly and contribute a pleasant texture.
Step 5
Julienne 1/2 small onion as well. Aim for a consistent thickness for all your vegetables so they cook at the same rate.
Step 6
Add all the prepared vegetables to the batter. Gently fold them in using a spatula or chopsticks. Be careful not to mash the chives; mix just enough so that the vegetables are evenly coated with the batter.
Step 7
Here’s the secret to ultimate crispiness! Scoop out just enough batter for one pancake into a separate small bowl. Sprinkle 50g of breadcrumbs over this portion of batter and quickly toss to coat. You want to fry this immediately while the breadcrumbs are still dry and coating the batter.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, pour in the breadcrumb-coated batter and spread it thinly across the pan. Cook over medium-low heat, flipping occasionally, until both sides are golden brown and wonderfully crispy. The breadcrumbs will create a delicious, fried-like texture!
