Korean Chive Pancake (Buchujeon)

Method6 steps · about 30 min

1. 1

   Step 1: Whisk 1 cup sifted plain flour, 1 tbsp cornstarch, 1⅛ tsp fine salt, 1⅛ tsp garlic powder, 1⅛ tsp onion powder and 1 cup icy cold water until well mixed. Season the cleaned 150 g chopped prawns with a few sprinkles of black pepper if desired, then fold the prawns and 90 g halved garlic chives or chives into the batter.

   Uses 1 cup all-purpose plain flour, sifted · 1 tbsp cornstarch · 1⅛ tsp fine salt · 1⅛ tsp garlic powder · 1⅛ tsp onion powder · 1 cup icy cold water · 90 g garlic chives, cleaned and cut in half; ordinary chives may substitute · 150 g prawns, cleaned and cut into smaller pieces

2. 2

   Step 2: Heat a frying pan over high heat until well heated. Add a portion of the total 3 tbsp cooking oil and spread it around the pan, reserving oil for pancake edges and remaining batches. Test with a small drop of the prepared batter; when it sizzles, the pan is ready.

   Uses A portion of the total 3 tbsp cooking oil; reserve the rest · Tiny test drop from mixed prawn/chive batter

3. 3

   Step 3: Reduce to medium-high heat. Ladle a portion of the prepared batter into the pan and spread it into a thin, even pancake. Arrange a share of the sliced red chili over the wet batter. Reduce to medium heat and cook for about 4 minutes, until the top is partly set and the underside is golden enough to turn; move the pancake gently from time to time so it does not stick.

   First side of each thin pancake · 4 minUses One thin pancake portion of prepared batter · A share of the single sliced red chili for this pancake

4. 4

   Step 4: Flip the partly set pancake. If needed, add some of the reserved cooking oil around its edges and press gently with a spatula to crisp it. Fry the second side for another 3–4 minutes, until both sides are golden, the batter is cooked through and the prawn pieces are firm, pearly and opaque. Transfer the cooked pancake to a plate or cutting board.

   Second side of each pancake · 4 minUses Partly set first-side pancake with chili · Some of the reserved total cooking oil, if needed at edges

5. 5

   Step 5: Cook the remaining batter in thin batches the same way: distribute the remaining chili over the wet pancakes, use the remaining portion of the total 3 tbsp oil, fry the first side about 4 minutes until partly set, then flip and fry the other side 3–4 minutes until golden with cooked batter and firm opaque prawn pieces. Transfer each finished pancake to the plate.

   Uses Remaining mixed prawn/chive batter · Already cooked first pancake · Remaining slices from the one red chili · Remaining oil from the same total 3 tbsp supply

6. 6

   Step 6: Slice the finished pancakes into bite-sized pieces and serve warm with the ready Korean pancake dipping sauce.

   Uses All fully cooked chive-and-prawn pancakes · Ready Korean pancake dipping sauce for serving; amount unspecified