Korean chive pancake, also known as “buchujeon,” is a popular Korean appetizer or snack made with chives and a simple batter. This variation of chive pancake is made with squid, onion, carrot, and serrano pepper, adding delicious flavors and textures to the dish.
The recipe starts with a simple batter made with all-purpose flour, water, egg, salt, and black pepper. Chopped chives, sliced squid, onion, carrot, and serrano pepper are added to the batter and mixed well. The mixture is then cooked in a skillet until crispy and golden brown.
The combination of the fresh chives, tender squid, and crisp vegetables creates a deliciously savory pancake with a hint of spice from the serrano pepper. The dipping sauce made of soy sauce, rice vinegar, and sesame oil perfectly complements the flavors of the pancake.
This Korean chive pancake with squid, onion, carrot, and serrano is perfect as an appetizer or snack, or even as a light meal. It’s easy to make and bursting with flavor, making it a must-try for any Korean food lover.
Ingredients:
- 1 bunch of chives (about 200g)
- 1 small squid (about 100g)
- 1 small onion
- 1 small carrot
- 1 serrano pepper
- 1 cup of all-purpose flour
- 1/2 cup of water
- 1 egg
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 2 tbsp of vegetable oil
Instructions:
Rinse the chives and chop them into small pieces, discarding the root ends.
Clean and slice the squid into thin rings. Slice the onion, carrot, and serrano pepper thinly.
In a mixing bowl, whisk together the flour, water, egg, salt, and black pepper until the batter is smooth and well-combined.
- Add the chopped chives, squid, onion, carrot, and serrano pepper to the batter and mix well.
- Heat a large non-stick skillet over medium-high heat and add 1 tbsp of vegetable oil.
- Pour about 1/4 cup of the batter into the skillet and use a spatula to spread it evenly into a thin pancake.
- Cook the pancake for about 2-3 minutes, or until the bottom is golden brown and crispy.
- Flip the pancake over and cook for another 2-3 minutes, or until the other side is golden brown and crispy.
- Remove the pancake from the skillet and repeat with the remaining batter, adding more oil to the skillet as needed.
- Cut the pancake into bite-sized pieces and serve hot with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Enjoy your delicious Korean chive pancake with squid, onion, carrot, and serrano!