Crispy Buchu Jeon (Garlic Chive Pancake) with Dried Shrimp

Ingredients

• You can use 1 cup of squid or mixed seafood instead of dried shrimp.
• If using dried shrimp from the freezer, toasting them in a dry pan until crisp removes any off-odors and greatly enhances their nutty flavor.

Steps

1. Prepare the ingredients

   

   

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   Prepare 300g garlic chives and 1 cup small, headless dried shrimp.

   You can also use 1 cup squid or mixed seafood instead.

   Spicy Cheongyang chili pepper is a must to cut through the richness of pan-fried cakes. I use 2 chili peppers that are about half the regular size, so 2 peppers are enough.

2. Cut the ingredients

   

   

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   Cut the garlic chives into 3 to 4 cm lengths and finely chop the Cheongyang chili pepper.

   

   If using dried shrimp from the freezer, toasting them in a dry pan until crisp removes any off-odors and greatly enhances their nutty flavor.

3. Make the batter

   

   Add the garlic chives, Cheongyang chili pepper, and dried shrimp all into a bowl...

   

   

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   Add 1+2/3 cups flour, the same amount of 1+2/3 cups cold water, and 1+1/2 tbsp tuna extract sauce (chamchi-aek) to provide that deep savory flavor.

   

   Mix evenly to form the batter.

   When following an exact recipe, making the batter first and then adding the ingredients usually yields a very accurate balance.

   When I am not making this for a blog post, instead of mixing the batter first, I tend to add the flour and water little by little directly into the ingredients to adjust the consistency.

   This method is very convenient when you cook by eye without measuring exact amounts.

4. Pan-fry the pancake

   

   

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   Generously coat a pan heated over high heat with oil; when you spoon the batter into the pan, there should be a cheerful sizzling sound.

   If the temperature is too low from the start, the batter absorbs too much oil, resulting in a soggy and greasy pancake.

   Now lower the heat slightly and gently nudge the edges; as the ingredients cook lightly, it settles into a neat, round shape.

   

   

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   Lift the bottom slightly, and once it develops good color, flip it over and press down firmly to spread it thin.

   Pan-fry the other side until crispy as well.

5. Finish

   

   Whenever I am hungry I end up pan-frying pancakes, and the very first one vanishes in an instant without any resistance.

   I always season the pancake batter well so I can enjoy it without dipping sauce, but seasoning it lightly and dipping into seasoned vinegar soy sauce is also very fun to eat.

   My ratio for seasoned vinegar soy sauce is 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp vinegar, and 1 tbsp mirin (cooking rice wine); you can add a bit of sugar or increase the acidity according to your taste.

   

   This nutty and richly savory dried shrimp garlic chive pancake is truly delicious.

   If you have leftover garlic chives in the fridge, make good use of them with this garlic chive pancake.

Ppunwife's tips

• If the temperature is too low from the start, the batter absorbs too much oil, resulting in a soggy and greasy pancake.
• Lift the bottom slightly, and once it develops good color, flip it over and press down firmly to spread it thin.

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