Buchujeon Korean Garlic Chive Pancake. A crispy, flavourful, savoury pancake with the aromatic flavours from garlic chives, green and white onion. Absolutely delicious and even tastier when paired with a soy vinegar dipping sauce. Great as an appetizer, snack or side dish. Ready in just 20-30 minutes. A popular dish in Korean cuisine.
½cupwhite onionsliced into thin 1-inch long pieces
1cupgreen onionsliced into thin 1-inch long pieces
2cupgarlic chivessliced into thin 1-inch long pieces
¼cupoilavocado or neutral kind
2tbspapple cider vinegar
Sprinkle sesame seeds
Slice your white onion, green onion and garlic chives into 1-inch-long pieces. Transfer to a mixing bowl.
To the bowl, add all-purpose flour, salt and water. Mix well until it becomes a thick batter.
In a 12-inch non-stick pan set over medium heat, add oil. Then carefully lower batter into the pan. Spreading the batter across the pan evenly. Pressing the batter down firmly with a spatula.
Fry on each side until golden crispy brown, about 5-10 minutes on each side. Tip: to flip the pancake, slide the pancake onto a large plate, then flip the non-fried side of the pancake into the pan.
Once done, the pancake should be crispy, a bit charred, brown and cooked through. If you notice that the pancake is still not cooked through, leave it on the pan to cook over low-medium heat until it is. It should not be gooey inside.
In a small bowl, whisk together your ingredients for the dipping sauce until well combined. Serve with pancake.
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As tempting as it looks, do not add more flour to the batter for this Buchujeon recipe. It may look bare and you're probably thinking, "how is this going to form a pancake?" but if you do add more flour, you will get a very mushy undercooked pancake. Just trust me on this one
Chop the chives into 1 inch pieces. This will help it mix evenly with the batter
Chop the white onions and green onions into thin 1 inch pieces as well for even mixing.
Make sure to follow the instructed amount of oil. Yes, ¼ cup is a lot but you will really need it for this pancake. Otherwise it will stick making it very difficult for you to flip. The pancake should be sliding around your pan for an easy flip.
Charring is recommended. It really brings out that delicious taste from the aromatics.
Make sure to cook it on both side until it’s crispy brown and cooked through inside. You may need to leave it on the pan over low heat to ensure it’s cooked through.
To cut the Buchujeon Garlic Chive Pancake, use sharp scissors or transfer to a cutting board and slice with a sharp knife.
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