Korean Savory Pancake (For Dinner)

Last night I made an adjusted version of buchujeon, which is a Korean green onion (buchu) pancake (jeon).  I was inspired after making my gringo version of kimchi…it’s not spicy so it can’t be considered traditional, but it tastes darn good. Since Evan is not much of a green onion fan, I opted for a vegetable version with zucchini, mushrooms, bell peppers, carrots, broccoli, a bit of green onion, shrimp and of course garlic.  The great thing about this dish is you can put whatever food in the batter that strikes your fancy; similar to customizing an omelette I suppose.

The Not So Scientific Method

The amount I made served 2 largish pancakes (like 8 inch diameter), very filling

INGREDIENTS

Batter, Jeon Flour + water – I made this from scratch, but apparently you can purchase this stuff pre-made; I’d try your local Asian market – I basically halved this recipe

  • 1 cup all purpose flour
  • 1/3 heaping cup rice flour (I made this in the Blendtec with sushi rice)
  • Onion Powder
  • Garlic Powder
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • 1/2 Boullion cube – I used a vegetarian chicken cube
  • 1/2

Vegetables, around 3-4 cups – pick what you like, I used what I had in the fridge that seemed like it would taste good ( it was 1/2 a bell pepper, 1 small zucchini, 2 big crimini mushrooms, 1/2 a small head of broccoli, 4 green onions chopped – white and green parts, 1/2 a peeled carrot, and a big ol’ clove of garlic).  If you want to be traditional just put in a whole bunch of green onions and some more onions

Seafood – I used some raw shrimp, probably about 8 big Argentinian shrimp cut up into bite size (1/2 inch) pieces, I know squid is common in this dish as well

1 Beaten Egg (you could probably use 2 if you want)

2-3 tablespoons Oil for Cooking – I used peanut oil, and I always just eyeball the measurement, it should be enough to coat the pan plus a little extra

Optional Dipping sauce is made of soy sauce + rice vinegar, and water if you want to thin it a bit, just mix a tablespoon of soy and 2 tablespoons of vinegar, then adjust to your flavor liking (you could also add some sugar, sesame seed oil, chilli flakes, garlic and on and on)

 APPARATUS

Medium mixing bowl (2 quartish), measuring cups/spoons, fork, chopping knife, a couple pans (cast iron or regular, non stick is a no no, works great but cancer links), flipper and a stove.

METHOD

  1. Chop any veggie or meat fillings into bite size pieces
  2. Sautee or steam veggies until just cooked, if you are using meat other than seafood you may need to precook that as well
  3. While veggies are cooking, mix the jeon flour with 1 to 1 1/2 cups of water, you want a medium consistency batter similar to regular pancakes
  4. Heat oil on medium in the cast iron skillet
  5. Mix the pancake fillings into the batter
  6. Pour half the batter into the pan, spread the filling with a fork and cook for about 3-5 minutes until the bottom is crispy and bubbles start appearing on top
  7. Right before flipping, pour 1/2 the beaten egg mixture on top of the pancake, and if using shrimp you can place it on top before flipping
  8. Flip the pancake…this may or may not be messy depending on the size of the pancake, the size of the flipper you have and your pancake flipping skills
  9. Cook for a few more minutes, turn heat down slightly and place cover to avoid burning
  10. Serve and eat, yum!

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