Kim Dae-seok's Bomdong Jeon
A spring onion pancake with a crisp texture achieved by using ice water dough and enhanced umami flavor from anchovy sauce, with slits made on the thick stems to prevent wilting and maintain maximum crunch.
Ingredients needed 2 servings
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.
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