Photograph of the finished Buchu jeon

Korea · Bánh hẹ áp chảo Buchu jeon

Buchu jeon

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Garlic chives Garlic chives 2.2 lb
  • Photograph of Flour Flour 15.5 oz
  • Photograph of Tapioca starch Tapioca starch 4.2 oz
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Oil Oil 1 cups
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 1.7 oz

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.

Start cooking