Wednesday, September 21, 2011

Buchujeon (Garlic Chive Pancake) with Gochujang Dipping Sauce

A thin and crispy garlic chive pancake served with gochujang dipping sauce

Pajeon (Scallion pancake) may be more commonly found in Korean restaurants, but here's one made with garlic chives (buchu = chives, jeon = pancake) that is equally delicious, especially served with some grilled calamari/squid or other seafood, and tangy and spicy dipping sauce made with gochujang (Korean red pepper paste).

Buchujeon (Garlic Chive Pancake) with Gochujang Dipping Sauce


1 bunch garlic chives, cut into 2 inch lengths
Squid/calamari or other seafood, cut into bite-sized pieces
Vegetable oil for frying

1/2 cup plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 tsp sugar
1 egg
2/3 cup water

Dipping sauce (mix the first 4 items below to combine and garnish with sesame seeds):
1 tbsp gochujang (Korean red pepper paste)
1/2 tbsp cider vinegar
1/4 tsp mirin
1/2 tsp sugar
1/2 tsp roasted sesame seeds


Prepare the batter by combining the dry ingredients in a bowl. Make a well in the centre and whisk in the egg, then slowly whisk in the water until the batter is smooth. Stir in the chives.

Heat up a little oil in the pan and grill the seafood for a few minutes until just cooked. Season with salt and pepper and transfer to a plate.

Heat up 2 tbsp oil in a large pan on high heat and pour half the chive-batter mixture into the pan. Quickly use the back of a spoon to spread out the chives and batter evenly, pressing it down firmly from the middle towards the edges so that you get a thin pancake. Lower the heat to medium and fry for 3-5 minutes until bottom is crisp, then flip over and fry the other side until cooked (but be careful not to burn the chives). Transfer to a plate, garnish with seafood and serve immediately with gochujang dipping sauce. Repeat with the remaining batter to make another pancake.

Garlic Chive Pancake served with grilled seafood

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