Fragrant Buchujeon (Green Onion Pancake)
How to Make a Delicious Buchujeon Packed with Fresh Chives
Do you have leftover chives that need using up? This recipe offers the perfect solution! We’ll show you how to create a mouthwatering Buchujeon brimming with fresh chives, boasting a crispy exterior, a delightfully chewy interior, and the full, aromatic flavor of the chives themselves. By using a minimal amount of pancake and tempura flour, we maximize the chive taste. The slightly thin batter ensures a tender, non-gummy texture. This delicious pancake is perfect as a side dish for rice or as a delightful accompaniment to a glass of makgeolli (rice wine). The vibrant green color is as pleasing to the eye as it is to the palate! We’ll guide you through each step in detail, making it easy for anyone to follow.
Ingredients- 200g Chives (a generous bunch)
- 2 Tbsp Buchim Garu (Korean pancake mix)
- 2 Tbsp Twigim Garu (Korean tempura mix)
- 1 Red Chili Pepper (for garnish)
- 1 cup (180ml) Water
- 1/3 tsp Salt
Cooking Instructions
Step 1
First, carefully prepare the fresh chives. Remove any yellowed leaves and dry bits from the root end. Then, soak the chives in a mixture of 1 tablespoon of water and 1 tablespoon of vinegar for about 5 minutes to clean them thoroughly. Rinse them 2-3 times under running water. This ensures your chives are fresh and clean for cooking.
Step 2
After rinsing, drain the chives well in a colander. It’s crucial to remove excess water, as it can make the batter too thin and the pancake soggy. Let them drain in a well-ventilated area, or gently pat them dry with paper towels.
Step 3
Lay the drained chives neatly on a cutting board and chop them into 4-5cm lengths. Cutting them into manageable pieces will prevent clumping in the pancake and ensure even cooking for a more delicious result.
Step 4
Place the chopped chives in a bowl. Add 2 tablespoons of buchim garu (pancake mix) and 2 tablespoons of twigim garu (tempura mix). Using tempura flour adds an extra crispy texture.
Step 5
Pour in 1 cup (180ml) of water and stir well until all ingredients are combined. Ensure there are no lumps of flour. The ideal batter consistency for Buchujeon is slightly thin, like yogurt that flows easily. This will prevent the pancake from becoming doughy and ensure a tender, chewy texture.
Step 6
Heat about 2 tablespoons of cooking oil in a non-stick frying pan over medium heat. Spoon the batter onto the hot pan and gently spread it out using the back of the spoon or a ladle. Arrange the red chili pepper slices on top of the batter. Drizzle a little more oil around the edges of the pancake to help it crisp up.
Step 7
Once the edges of the Buchujeon start to look golden and slightly cooked, carefully flip it using a spatula. Cook until both sides are golden brown and crispy, and the chives are tender yet chewy. Drain any excess oil on paper towels before serving for a cleaner bite.
