Savory Chive and Potato Pancake (Buchu Gamja Jeon)
A Delicious Homemade Chive and Potato Pancake
Rummaging through the fridge, I spotted some chives from a few days ago, inspiring me to make these delightful, chewy potato pancakes bursting with green goodness. This recipe is perfect for using up ingredients and creating a satisfying meal.
Main Ingredients- 1 medium potato
- 1 handful of chives (about 50g)
- 3 tablespoons all-purpose flour
- 2 red chilies (for garnish)
Batter and Seasoning- Pinch of salt
- Generous amount of vegetable oil (for frying)
- Pinch of salt
- Generous amount of vegetable oil (for frying)
Cooking Instructions
Step 1
First, peel the potato and wash it thoroughly. Using a blender or food processor, finely grate the potato with just a tiny splash of water. Be careful not to add too much water, as this can make the batter too thin. Once the potato is grated, add the thoroughly washed and finely chopped chives to the mixture. Stir in 3 tablespoons of all-purpose flour and a pinch of salt. Mix everything together with a spoon or spatula to form a batter. If the batter seems too stiff, add a little water, and if it’s too watery, add a bit more flour until you reach a good consistency – you should still be able to see pieces of chives in the batter for a more appealing look.
Step 2
Heat a generous amount of vegetable oil in a non-stick pan over medium-low heat. Spoon portions of the batter onto the hot pan, forming small, flat pancakes. Cook gently over medium-low heat; high heat can burn the outside before the inside is cooked. Once the edges of the pancakes start to turn golden brown, place a piece of red chili on top of each pancake for decoration and a hint of spice. Flip the pancakes carefully and continue to cook until both sides are golden brown and crispy, and the inside is fully cooked through. Ensure the pancake is cooked thoroughly.
Step 3
Once beautifully golden and cooked, remove the chive and potato pancakes from the pan and place them on a paper towel to absorb any excess oil. Slice them into serving portions and arrange them nicely on a plate. These pancakes are best enjoyed fresh and hot! For an extra touch, you can serve them with a simple dipping sauce made from soy sauce, a dash of vinegar, a pinch of chili flakes, and some sesame seeds.
