Fragrant Chwinamul Bujigaengi Jeon (Korean Pancake)
Making Ullungdo’s Special Chwinamul Bujigaengi Jeon
This recipe uses Bujigaengi namul, a variety of chwinamul known for its rich aroma, often enjoyed in spring. If you have leftover Bujigaengi namul from making side dishes, try this simple and delicious pancake! The subtle yet distinct fragrance of the Bujigaengi namul will captivate your taste buds, making it hard to stop at just one. It’s a healthy and delightful treat, perfect as a side dish with rice or as an accompaniment to makgeolli (Korean rice wine).
Ingredients- Bujigaengi namul (Korean edible greens) 2 handfuls (about palm-sized)
- Pancake mix (Buchim garu) 1 cup + 1/2 cup (1.5 cups total)
- Dried small shrimp (bori saeu) 1/2 cup (can adjust quantity to taste)
- Water 1/2 cup (adjust batter consistency)
- Cooking oil, generous amount (for frying)
Cooking Instructions
Step 1
First, prepare the fresh Bujigaengi namul. When trimming, remove any tough stems and focus on using the tender leaves. This will ensure a softer texture for your jeon.
Step 2
Rinse the trimmed Bujigaengi namul several times under running water to thoroughly wash away any dirt or debris. Ensuring it’s clean is crucial.
Step 3
In a mixing bowl, add 1 cup of pancake mix. Then, add another 1/2 cup, bringing the total to 1.5 cups. You can slightly adjust the amount of pancake mix depending on the quantity of the namul.
Step 4
Next, add 1/2 cup of dried small shrimp to enhance the savory flavor. You can also use dried whole shrimp, and increasing the amount of shrimp will result in a deeper umami taste.
Step 5
Let’s start making the batter. First, pour 1/2 cup of cold water into the bowl containing the pancake mix and shrimp. Since Bujigaengi namul contains a lot of moisture itself, avoid adding too much water initially. Gradually add more water or reduce it as needed, checking the batter’s consistency. A slightly thinner batter is easier to spread thinly and results in a tastier jeon compared to a very thick one.
Step 6
Using a spatula or spoon, mix well until the pancake mix, dried shrimp, and Bujigaengi namul are evenly combined and coated. Ensure the namul is well-mixed into the batter.
Step 7
Now it’s time to fry the Bujigaengi namul jeon. Heat a pan over medium heat and generously coat it with cooking oil. Using enough oil is key to achieving a crispy and flavorful jeon.
Step 8
Once the pan is adequately heated, ladle portions of the batter onto the pan. Spreading the batter as thinly as possible is the secret to achieving crispiness. Thinly spread jeon cooks evenly and tastes better.
Step 9
Maintain medium heat and cook the jeon slowly to prevent burning. Once one side is golden brown, flip it over and cook the other side until it’s also golden brown. Patience is key to making a perfectly crispy jeon.
Step 10
And there you have it – your savory and crispy Bujigaengi namul jeon is complete! For an extra kick, finely chop 1-2 Korean chili peppers (optional) and add them to the batter for a spicy variation. Enjoy it warm for the best flavor!
