Scallion and Clam Pancake (Buchu Bajirak Jeon)
A Delicious Recipe for Scallion and Clam Pancake (Buchu Bajirak Jeon)
Hello everyone! Welcome to the ‘Bobshim eun Gukryeok’ blog. Today, we’re making ‘Buchu Bajirak Jeon’, a savory pancake packed with the goodness and flavor of fresh clams. Clams are rich in iron, making them excellent for preventing anemia, and their low calorie and fat content makes them a great option for dieters. This Buchu Bajirak Jeon features the perfect harmony of chewy clam meat and fragrant scallions, making it a delightful dish for the whole family! Shall we get started?
Pancake Ingredients
- 5 Tbsp shelled clam meat
- 1 cup clam boiling water (200ml)
- 2/3 cup pancake mix (approx. 70g)
- 3 Tbsp tempura flour (approx. 30g)
- 1 tsp minced garlic
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- 1.5 handfuls fresh scallions (approx. 100g)
- 1 handful shredded carrot (approx. 30g)
- 1/4 onion, shredded (approx. 50g)
- 1 cheongyang chili pepper, seeded and julienned
- 1 red chili pepper, seeded and julienned
- 6 Tbsp cooking oil (approx. 90ml)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the star ingredient for our Buchu Bajirak Jeon: the clam meat. I have 5 tablespoons of fresh, shelled clam meat here. This is quite a generous amount compared to using clams still in their shells!
Step 2
To ensure the clam meat is clean and free of any unpleasant odors, we’ll quickly blanch it. Bring a pot of water to a boil, add 1 tablespoon of rice wine (or cooking wine), and blanch the clam meat for about 10 seconds. Be careful not to overcook, as this can make them tough. Reserve about 1 cup (200ml) of the clam boiling water; this will be cooled and used as a key ingredient for our batter.
Step 3
Drain the blanched clam meat in a sieve. Blanching the clams helps them adhere better to the batter, ensuring the pancake holds its shape nicely when cooked.
Step 4
Wash the scallions thoroughly and cut them into approximately 4-5 cm lengths. If they’re too long, it can be difficult to handle when frying the pancake. Finely shred the onion and carrot. For the chili peppers, remove the seeds and julienne them. These will add a beautiful color, a hint of spice, and a pleasant crunch.
Step 5
Now, let’s make the delicious batter! In a bowl, combine 2/3 cup (approx. 70g) of pancake mix and 3 tablespoons (approx. 30g) of tempura flour. Adding a bit of tempura flour will make the pancake extra crispy. Pour in the cooled clam boiling water (1 cup / 200ml), along with 1 teaspoon of minced garlic and 1 tablespoon of anchovy sauce. If you don’t have anchovy sauce, soy sauce for soup can be used as a substitute.
Step 6
Gently mix the batter ingredients with chopsticks or a whisk. Avoid overmixing. Now, add the blanched clam meat to the batter and mix lightly. Remember to set aside a small portion of the clam meat and the julienned chili peppers for garnishing later. Add the fresh scallions, shredded onion, and carrot to the batter and mix them in.
Step 7
Check the consistency of your batter. It should be slightly on the thinner side. If the batter is too thick, the pancake might turn out dense. The batter’s thickness can vary depending on the ratio of flours and the moisture content of the ingredients. If needed, add a tiny bit more pancake mix to reach your desired consistency.
Step 8
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, carefully spread the reserved clam meat over the batter in the pan. This ensures the clams are evenly distributed throughout the pancake, making it more appealing.
Step 9
Artfully arrange the julienned cheongyang and red chili peppers on top of the clams as a garnish. The vibrant red and green colors will make the pancake look irresistible.
Step 10
Once the edges start to turn golden brown, carefully flip the pancake. Fry until both sides are golden brown and crispy. Keep an eye on the heat to prevent burning, and add a little more oil in between if necessary to achieve a perfectly crispy Buchu Bajirak Jeon. Serve with a simple dipping sauce made with 1 Tbsp soy sauce, 1 Tbsp vinegar, 1/2 tsp sugar, and 1/2 tsp red chili powder for an extra burst of flavor!
