Ryan’s mom made these Buchujeon. She had par-cooked and packed them into containers which we can chill/freeze and then pan-fry again to golden crisp when we are ready to eat.
Place flour and salt in a big bowl and whisk in (egg and) water. Put chopped vegetables and chillies into the batter and mix well. Heat and grease pan with some oil and spoon the vegetable batter onto the pan on medium-low heat. If using seafood: Place the finely diced seafood on top of batter and gently pat down to “glue” them onto the pancakes. When the pancakes are half cooked, turn it over carefully. Continue frying till crisp on both sides. Variations:
You can use any vegetables deemed fit for making these pancakes using the above batter. Some examples are:
bell peppers, corn, carrots, Asian chives (ku chye in Hokkien), onions, long beans, scallions, Thai fresh dill, peas, zucchini, OR you can add some diced seafood like scallops, shrimp, squid (octopus), even crabmeat if you are adventurous! If you intend to make these for future consumption, flash cook till pancakes are formed (as long as batter can hold its shape and do not brown). Traditionally, Korean folks cook large pancakes and cut them into smaller squares but Ryan’s mom has made them into bite-size coins. If you intend to make a huge pancake, it is not necessary to chop the chives, alternatively, you can cut them into 1 inch lengths. You may substitute Korean brands with Japanese brands if you cannot get them in your area but certain Asian seasonings are stronger and/or may be differ in tastes.
Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe
Ingredients
Instructions
Notes
Happy cooking, eating and bonding