Shrimp and Chive Pancake (Saewu Buchujeon) – A Delicious Twist
Making a Delectable Chive Pancake with Plump Shrimp
A delightful shrimp and chive pancake (Buchujeon) that’s always a hit. Enjoy the satisfying chew and fresh flavors!
Main Ingredients- 1 bunch of chives (approx. 100g), fresh
- 10 large shrimp (prawns), peeled and deveined
- 5 shiitake mushrooms, fresh
- 1 cup whole wheat flour (approx. 120g)
Seasoning & Batter- Pinch of salt (for seasoning the flour)
- 1 Tbsp cooking wine (cheongju) (for removing shrimp odor)
- 1 cup ice water (approx. 200ml, for batter consistency)
- Vegetable oil, generous amount (for frying)
- Pinch of salt (for seasoning the flour)
- 1 Tbsp cooking wine (cheongju) (for removing shrimp odor)
- 1 cup ice water (approx. 200ml, for batter consistency)
- Vegetable oil, generous amount (for frying)
Cooking Instructions
Step 1
First, prepare the shrimp. Peel them and remove the dark vein from their backs. Place the shrimp in a bowl, add 1 tablespoon of cooking wine (cheongju), mix gently, and let them marinate for 10 minutes. This step helps to effectively eliminate any fishy odor. Once marinated, cut the shrimp into bite-sized pieces. Wash the chives thoroughly, pat them dry, and chop them into about 3-4 cm lengths. Clean the shiitake mushrooms, remove the stems, and thinly slice or finely chop them.
Step 2
Now, let’s make the chive pancake batter. In a bowl, add 1 cup of whole wheat flour and a pinch of salt. Mix them lightly. Gradually pour in the ice water (about 1 cup), stirring with chopsticks until a batter forms. It’s best not to overmix; a slightly lumpy batter will result in a crispier pancake. Add the chopped chives, shrimp, and shiitake mushrooms to the batter and gently mix until everything is evenly coated.
Step 3
Heat a frying pan over medium-high heat and add a generous amount of vegetable oil. Once the pan is hot, scoop spoonfuls of the batter and pour them into the pan, forming round pancakes. Try not to make them too thick. Cook on medium-low heat until the bottom is golden brown and the edges start to look set, with some bubbles appearing on the surface. Carefully flip the pancake using a spatula. Be gentle to prevent it from breaking.
Step 4
After flipping, continue to cook on medium-low heat until the pancake is cooked through and golden brown on both sides. Flip occasionally to ensure even cooking and a beautiful color. If the pan seems dry, add a little more oil in between batches for extra crispiness.
Step 5
Arrange the perfectly cooked shrimp and chive pancakes on a serving plate. The delightful texture of the plump shrimp pieces, combined with the fragrant chives and savory shiitake mushrooms, makes this Buchujeon a true culinary delight. It’s a fantastic option for a healthy kids’ snack, a satisfying meal, or even a perfect accompaniment to Korean rice wine (makgeolli). Enjoy your delicious homemade pancake!
