Buchujeon (Garlic chives pancake)

I have tried various recipes for jeon but have never really succeeded in keeping the jeon crispy unless I used a lot of oil. For the first time ever, I have garlic chives. Based on Korean Bapseng, I added bacon. Although she uses ready made batter, she also suggests a batter with ice cold water.

Unfortunately was cooking indoors so couldn't crisp up the jeon. But the recipe works!

Ingredients

¾ C flour

2 tbsp corn starch

2 tbsp rice flour

½ tsp salt

1C icy cold water

¼ medium onion

1 tbsp light soya sauce

3 ounces garlic chives

½ tbsp gochujang (if not using bacon, use 1 tbsp for spicy finish)

4 slices of bacon, sliced

Dipping sauce

1 tbsp soya sauce

1 tsp vinegar

½ tsp sugar

pinch black pepper

Method

1. Prepare the chives by cutting into 2 inch long batons. Slice the onions.

2. Prepare the batter. It should be thin.

3. Add oil. Fry the veg until charred.

4. Pour on the batter. Make 1 big pancake or smaller ones. Add more oil to the sides if required. Press down to char. Flip and repeat 2 to 3 mins each side.

5. Serve immediately.