Hi everyone! It seemed like a long winter this year, but now it is almost gone and my favorite season, spring, has finally arrived. When I think of spring, the color green pops into my head first. What about you? What is your favorite season and what comes to mind when you think of spring? Anyway, to welcome spring, I wanted to make something green. lol So, today I will share a unique and delicious type of Korean pancake using garlic chives. It is called buchujeon in Korean. My mom in Korea cooked this for our boys when we visited Korea and they loved it a lot, recently Bryson was craving this. Of course we are living far away from her, so we cannot eat her delicious buchujeon. In the end, I asked my mom for tips on how to make it through Skype and made this recipe for our boys. Luckily, our boys really enjoyed eating it and they even said it tastes just like the one that their grandmother made for them. My mom is my biggest supporter and fan and she always watches my videos, so I’m even happier to share this recipe. I bet she will be happy to see the food that I learned from her in my videos. I made this recipe as a vegetarian version, but I will also share what other ingredients you can add to enjoy it in other ways. At the end of this video, you will see a taste tester, so please don’t miss it. 🙂 Let’s get started.
Yield: 12 Pieces
Short Korean Lesson
- NokSaek (녹색) = Green
- ChoRokSaek (초록색) = Green
- 5 oz Garlic Chives (2 Cups)
- ½ Cup Onion
- Some Cooking Oil for Frying
- 1 Cup Water
- ¾ Cup All Purpose Flour
- ¼ Cup Korean Frying Mix
- 1 Egg
- ½ tsp Salt
Prepare about 5 oz of garlic chives. Remove any bad parts and wash them good. We will also need about ½ cup worth of an onion.
Cut 1½ cups of garlic chives into 2-inch pieces. We will grind this to make a garlic chive sauce to make a green-colored batter. Cut the rest of the garlic chives (½ cup) into ½-inch pieces, this will give better texture and flavor to the jeon. And then, finely chop the onion.
Put the 2-inch garlic chives into a blender and add 1 cup of water into it.
Run the blender for about 20-30 seconds to make the green sauce.
Combine ¾ cup of all purpose flour, ¼ cup of Korean frying mix, 1 egg, and ½ tsp of salt in a mixing bowl.
Pour the garlic chive broth into the flour mixture.
Mix everything together. You will have a runny batter, something like a crape batter.
Add the chopped garlic chives and onion. Mix everything one more time.
In a heated nonstick pan, add 1 generous Tbsp of cooking oil. Then, put 2 spoonfuls of the batter into the pan. Spread the batter to make about a 4-inch circle.
Fry the jeon for about 2 minutes on medium on one side. If needed, you can drizzle some more cooking oil here and there.
After 2 minutes, flip them and fry for another 2 minutes, or until they become nicely golden brown.
Use the same process for the rest of the batter. I used up half of the batter and then, for a seafood lover like me, I added some chopped shrimp. You could also use your favorite seafood such as squid, calamari, mussels, oysters, clams, etc. Just chop it into little chunks like this. You can also some chopped hot peppers and add it with your seafood. Fry it as we just did for plain version. You can eat this jeon without any other dipping sauce, but if you love soy dipping sauce like my husband, simply mix about 2 Tbsp of soy sauce, 1 tsp of vinegar and 1 tsp of water to serve with your jeon. The outside is a little crispy and inside is chewy. It has great flavor from the garlic chives. I hope you try this recipe someday.