Tender Saewoo Buchu Jeon (Fresh Shrimp and Chive Pancake)
A tender Korean pancake made by pan-frying fresh in-season raw shrimp and garlic chives until golden brown.
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 savory pancake combines the fresh raw shrimp available during the kimchi-making season with fragrant garlic chives. Mixing the batter with anchovy broth and egg yolk adds deep flavor. Once cooked, the fresh shrimp loses any fishiness and becomes pleasantly tender, making this a wonderful seasonal treat.
- Servings
- about 2 servingsOriginal: 2 pancakes
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Fresh raw shrimp1/2 cup
- Garlic chives (buchu)1 handful, 100 g
- Carrot1/3
- Cheongyang chili pepper (hot green chili) and red chili pepper2
Batter
- Korean pancake mix (buchim-garu)1 cup
- Anchovy broth (or water)1 cup
- Egg yolk1
- Shrimp and shellfish spoil quickly after dying, so it is best to buy them alive whenever possible.
- Gently swish and wash them in weak salt water (made by dissolving 5 tbsp coarse sea salt in 10 cups water), then drain in a strainer.
- It is convenient to freeze them in single-serving portions (about 1 cup each), then move a portion to the refrigerator to thaw about halfway before use.
Steps
5. Cut a handful of long garlic chives into 3 to 4 cm lengths.
6. Julienne the carrot to a similar length as the chives, and finely chop the Cheongyang chili pepper.
7. Add all batter ingredients and mix evenly...
8. Add the garlic chives, shrimp, carrot, and chili peppers, and mix everything evenly...
Heat oil in a hot pan and fry on both sides until golden brown.
Ppunwife's tips
- You can also use salt water at this same concentration when washing oysters or purging Manila clams.
FAQ
How do you wash and prep fresh raw shrimp?
Gently swish and wash the shrimp in weak salt water made with 10 cups water and 5 tbsp coarse sea salt, then drain in a strainer.
What is the best way to store leftover fresh raw shrimp?
Divide into 1-serving portions of about 1 cup, freeze them in the freezer, and then transfer to the refrigerator to thaw slightly before cooking.
Can I use another liquid in the batter instead of anchovy broth?
If you do not have anchovy broth, using an equal amount of regular water is perfectly fine.
Are there any preparation tips for adding fresh raw shrimp to kimchi?
For geotjeori (fresh kimchi) meant to be eaten right away, blend the shrimp with anchovy fish sauce or broth; for aged winter gimjang kimchi, adding them whole is best.
