Photograph of the finished Buchujeon

Korea · Bánh hẹ chiên kiểu Hàn

Buchujeon

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Garlic chives Garlic chives 14.1 oz
  • Photograph of Flour Flour 8.5 oz
  • Photograph of Rice flour Rice flour 2.1 oz
  • Photograph of Green finger chillies Green finger chillies 2
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Rice vinegar Rice vinegar 1 ⅓ tbsp

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.

Start cooking