Savory and Crispy Chive Pancake (Buchimgae)
The Perfect Rainy Day Treat: Golden Recipe for Crispy Chive Pancake
On a rainy day, nothing beats a warm and crispy pancake! Today, we’ll make a delicious chive pancake at home that rivals any restaurant. Get ready for the delightful aroma of savory goodness wafting through your kitchen. Just imagining it makes your mouth water!
Main Ingredients- 1 cup pancake mix
- 1 cup튀김가루 (Korean fried chicken powder) or tempura flour
- 150g fresh chives
- 1/2 onion
- 2 Korean green chili peppers (add red chili for color)
- 2 eggs
- 1 and 2/3 cups ice water
- Cooking oil (vegetable or canola) as needed
Cooking Instructions
Step 1
First, wash the chives thoroughly, drain them, and cut them into manageable pieces about 3-4 cm long. Dice the onion into medium-sized pieces (no need to chop too finely). Finely mince the Korean green chili peppers. Using red chili peppers will add a beautiful color to the pancake. (If you prefer less spice, omit or reduce the amount of chili peppers.)
Step 2
In a large bowl, combine the cut chives, onion, and minced chili peppers. Crack in the 2 eggs. Add the pancake mix and튀김가루 (or tempura flour) in a 1:1 ratio to begin making the batter. **The secret to crispiness!** Use ice-cold water for the batter. Using ice water will result in an even crispier and more delicious pancake. Gradually pour in the cold water while mixing to prevent lumps. It’s even better to add ice cubes to the water. Mix well, allowing the ice to melt or adjusting the consistency as needed to avoid making the batter too watery. (The batter should be neither too thin nor too thick; a drizzling consistency is ideal.)
Step 3
This batter can also be used to make a kimchi pancake simultaneously with the chive pancake. Simply add some finely chopped kimchi to the batter along with the other vegetables, and you’ll have a delicious kimchi pancake! **Tip:** You can apply a similar technique when making sauces like Jjajang or Curry that use similar vegetables. Sauté the vegetables, then transfer a portion to a separate pot for each sauce. This saves time and allows you to complete two dishes at once.
Step 4
Heat a generous amount of oil in a frying pan. Start cooking the pancake over high heat until the edges begin to crisp, then reduce to medium heat to ensure it cooks through. **For an extra delicious experience!** Serve your chive pancake with pickled perilla leaves (myeongi jangajji) or finely chopped pickled onions. These accompaniments will cut through the richness and add a refreshing element, enhancing the overall flavor. The combination of warm, savory pancake and tangy, sweet pickles is simply divine!
