Buchu jeon

Method

1. 1 Cut the chives into 5 cm pieces, keeping them long instead of chopping them finely.
2. 2 Keep the chives long so the pancakes have a textured surface and the chive flavor is more pronounced; chopping them too finely will leave the pancakes as just flour.
3. 3 Mix wheat flour with tapioca starch and ice water to make a very thin paste.
4. 4 Use ice water for the batter because the cold batter, when combined with the hot pan, will create a crispy crust on the pancake.
5. 5 Mix the chopped chives and shrimp into a paste, then pour it into a pan with plenty of hot oil and spread it thinly.
6. 6 Sear for 4 minutes on each side, then dip in a sauce made of soy sauce, vinegar, chili, and sesame seeds.

With an appliance

• Oven 26 min

  Replace step 6: Pour a thin layer of the chives mixture into the greased mold, bake on the top rack at 220 degrees for 8 minutes, rotating the mold at the 4th minute to brown both sides and crisp the edges without flipping.