Kim Dae-seok's Bomdong Jeon

• 10 medium-sized spring onion leaves
• 1/2 cup panko flour
• 1 tablespoon potato starch
• a pinch of salt
• 1/2 tablespoon anchovy sauce
• about 2/3 cup ice water
• generous amount of cooking oil
• 1 green chili pepper
• 1/3 tablespoon sugar
• 1/3 tablespoon red chili powder
• 1 tablespoon soy sauce
• 1 tablespoon fresh water
• 1/2 tablespoon vinegar

Recipe 🍳

Cooking tips 💡

• Making fine vertical slits on the thick, firm stem portion prevents the leaves from curling upward when cooked, allowing them to lie flat against the pan and cook evenly.
• Using 1 tablespoon of potato starch and very cold ice water, and keeping the batter thin and not too thick, ensures the pancakes won’t become sticky or doughy—resulting in maximum crispness.
• Adding about 1/2 tablespoon of anchovy sauce to the batter gives the pancake a subtle, deep umami flavor compared to using just salt, making it richer and more savory.

Recommended for 🙋

• ⭐Those seeking a simple, crunchy pancake to enjoy with makgeolli on rainy days or during a hungry afternoon.
• ⭐People who want to fully highlight the sweet, nutty flavor of fresh seasonal spring onions in their cooking.
• ⭐Anyone curious about the perfectly balanced, spicy-sour homemade sauce that cuts through the richness of the pancake.