Daepa Buchimgae (Green Onion Pancake) with Seafood
A savory pancake dish pan-fried until golden, packed with sweet large green onions and seafood.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pancake dish features naturally sweet in-season large green onions as the main ingredient, pan-fried together with seafood. Cooked until golden brown on both sides in an oiled pan, it gets a touch of Cheongyang chili pepper so it never feels heavy. It is an affordable, hearty treat that makes a great snack or accompaniment for drinks.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Large green onion (daepa)1 bunch
- Carrot (or red chili pepper)a little
- Cheongyang chili pepper (hot green chili)1
- Egg1
- Seafoodas needed
Batter
- Korean pancake mix (buchim-garu)1/2 cup
- Water1/2 cup
- Salta little
- Large green onions turn mushy quickly if left damp. If washing them before storage, wipe them thoroughly with paper towels or a dry dishcloth, then keep them in an airtight container in the refrigerator, or cut them into large pieces and store them in the freezer.
- For the seafood, you can use squid, clam meat, oysters, or other favorites.
Steps
1. Slice the large green onion diagonally, julienne the carrot, and finely chop the Cheongyang chili pepper.
2. Add the flour, water, and a little salt, then mix everything together.
3. Add squid, clam meat, oysters, or your choice of seafood and mix evenly.
4. Heat cooking oil in a pan and fry both sides until golden brown.
Ppunwife's tips
- Do not throw away the green onion trimmings or radish peels left over from prepping. Wash them clean and add them to kelp broth to make stock.
FAQ
What kinds of seafood can I use in this pancake?
You can use squid, clam meat, oysters, or whatever you like in a suitable amount, mix evenly into the batter, and pan-fry.
What should I keep in mind when washing and refrigerating large green onions?
Moisture makes them turn mushy quickly, so dry them thoroughly with paper towels or a dry dishcloth before storing them in an airtight container.
How should I use large green onions that were prepped and frozen for soups or stews?
Do not thaw them beforehand; simply toss them straight from the freezer into the boiling broth.
Can I use another vegetable instead of carrot?
You can finely chop and add red chili pepper instead of carrot for a nice pop of color.
