Korean Chive Pancakes with Spring Onion and Pepper
Korean chive pancakes (buchu jeon) made with chives, spring onion, and green pepper in a light savoury batter, pan-fried until golden and crisp.
Ingredients
- 1/2 cup plain white (all-purpose) flour
- 2/3 cup ice cold water
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup spring onion thinly sliced
- 1/2 cup fresh chives cut into 3 cm lengths
- 1/3 cup bell pepper finely diced or thinly sliced
- chilli powder to taste
- sunflower oil for frying
Instructions
- In a mixing bowl, whisk together the flour, egg, chilli powder, salt, pepper and cold water to form a smooth batter. It should be slightly thicker than crepe batter.
- Finely slice the spring onion into thin rounds, cut the chives into 3 cm lengths, and dice the green bell pepper into small cubes or thin strips.
- Add the chopped vegetables to the batter and stir to combine evenly.
- Heat a little neutral oil in a non-stick frying pan over medium heat. Once hot, pour in half the batter and spread it into a round pancake.Fry on medium heat for several minutes until the bottom is golden brown. Flip and cook the other side for 3-4 minutes until crisp and golden.
- Transfer to a board, cut into pieces, and serve warm.
Notes
- The total calorie content of the dish is approximately 310 calories. This is an estimate and will vary depending on the specific products and brands used.
- This recipe yields 2 thick pancakes, with 155 calories each.
- I cut each pancake into 6 pieces and served 4 per portion as a side - around 104 calories per serving.
