Buchujeon

Method

1. 1 Wash the chives, cut them into 5 cm long pieces, and let them drain completely.
2. 2 Mix the wheat flour with the rice flour, cold water, and a pinch of salt to form a thin batter, then let it rest for 10 minutes.
3. 3 Mix the chopped chives and sliced green chilies into the flour until evenly coated.
4. 4 Pour the batter into a pan with plenty of oil, spread it thinly, and fry over medium heat for 4 minutes on each side until golden brown and crispy.
5. 5 Cut into pieces and dip in soy sauce mixed with vinegar.

With an appliance

• Oven 31 min

  Replace step 4: Spread the chives powder very thinly on a greased baking tray, bake on low bars at 220 degrees for 12 minutes, rotating the tray at the 6th minute; turn on the bottom heat for the last 2 minutes to crisp the bottom.