Buchujeon

🔥 Prep

• Rinse the 100 g garlic chives under cold water, pat dry, and trim off the tough ends.
• Chop the garlic chives into approximately 5 cm (2‑inch) pieces.
• Measure out 1 cup of all‑purpose flour and place it in a mixing bowl.
• Measure out 1 cup of cold water and set aside.
• Measure out 2 tbsp of vegetable oil for cooking and 0.5 tsp of salt.
• Crack 1 egg into a small bowl and lightly beat it.

🔥 Cook

• 1. In the bowl with the flour, add the beaten egg, cold water, and salt; whisk until a smooth batter forms, about 30 seconds.
• 2. Fold the chopped garlic chives into the batter until evenly distributed.
• 3. Heat a non‑stick skillet over medium heat and add 1 tbsp of oil, letting it heat until shimmering, about 1 minute.
• 4. Ladle approximately ½ cup of batter into the skillet, spreading it gently to form a pancake about 0.5 cm thick.
• 5. Cook the pancake for 2‑3 minutes until the edges look set and the underside is golden brown.
• 6. Flip the pancake using a spatula and add the remaining 1 tbsp of oil around the edges if needed.
• 7. Cook the second side for another 2‑3 minutes until golden brown and cooked through.
• 8. Transfer the cooked buchujeon to a cutting board and let it rest for 1 minute, then cut into bite‑sized wedges or squares.

🔥 Serve

• Arrange the buchujeon pieces on a plate and serve warm with a dipping sauce made of soy sauce, a touch of vinegar, and sesame oil.
• Optional: accompany with a small side of kimchi or pickled radish for added contrast.
• Enjoy immediately while the pancakes are crisp on the outside and tender inside.