Buchujeon (Korean Garlic Chive Pancakes)
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Servings: 4
Ingredients
3/4 cup all purpose flour
1/2 cup + 1 TBSP water
1 egg
1/2 tsp salt
1/2 tsp honey
2 1/2 cups garlic chives, cut into 2 inch pieces
2 TBSP peanut oil
Dipping Sauce:
1 TBSP soy sauce
1 tsp rice vinegar
1 TBSP water
1/2 tsp honey
pinch of black pepper
Directions
1. Make batter by mixing flour, water, egg, salt and honey. Whisk well until batter is smooth.
2. Add chives and stir together.
3. Heat a 10-inch frying pan over medium heat and add 2 tsp of peanut oil.
4. When oil moves around freely when swirled, pour 1/2 the chive pancake mixture into the pan and spread it out to the edges with spatula.
5. Cook for about 2 min or until browned on the bottom.
6. Turn it over and add another 2 tsp oil around the edges of the pan. Cook for another 2 min or so until nicely browned. Move to a cutting board and repeat the same method with the rest of the batter.
7. Cut into squares.
8. For the dipping sauce combine the soy sauce, vinegar, water, honey, and pepper. Serve with the warm pancakes.
2. Add chives and stir together.
3. Heat a 10-inch frying pan over medium heat and add 2 tsp of peanut oil.
4. When oil moves around freely when swirled, pour 1/2 the chive pancake mixture into the pan and spread it out to the edges with spatula.
5. Cook for about 2 min or until browned on the bottom.
6. Turn it over and add another 2 tsp oil around the edges of the pan. Cook for another 2 min or so until nicely browned. Move to a cutting board and repeat the same method with the rest of the batter.
7. Cut into squares.
8. For the dipping sauce combine the soy sauce, vinegar, water, honey, and pepper. Serve with the warm pancakes.
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