Recipe: Korean Bapsang's Buchujeon (Garlic Chive Pancakes)
These Korean savoury pancakes (buchujeon, 부추전) were very simple to make. I used the garlic chives from a veg box by Namayasai Farm. The owners Robin and Ikuko own a Japanese vegetable farm in East Sussex, supplying hard to find chemical-free Japanese vegetables to the UK’s top restaurants. During the UK lockdown they started selling to the public, for which I guess we have something to be thankful for!
I used a recipe by Korean Bapsang. I followed Hyosun’s tip of adding cornstarch and rice powder to the batter to improve the chewy and crispy texture. I was in total QQ heaven! They were perfect sponges for the last dregs of my Korean Pantry vegan kimchi as well as a tangy soy-vinegar dipping sauce..
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients (serves 4)
3/4 cup all purpose flour
2 TB cornstarch
2 TB rice powder
~ 100g garlic chives
1/4 medium onion
1 tsp soy sauce
1 TB vegetable oil
Instructions
Cut the garlic chives into about two inch length pieces.
Thinly slice the onion.
Add the dry ingredients to a large bowl. Stir in 1 cup of icy cold water and the soy sauce and mix lightly. The batter should be thin.
Mix in the garlic chives and onion.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2-3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
To serve, cut with kitchen scissors into squares.
