Solo Cooking God's Cockle Buchu Jeon
A pancake filled with fragrant chives and chewy cockle meat, enhanced with salted shrimp for a savory depth, and fried until crispy even at the edges.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using minced salted shrimp instead of regular salt eliminates the pasty aftertaste of flour and doubles the seafood flavor.
- Use the bare minimum of Korean pancake mix and water, and focus on the vegetables to achieve a crispy, non-soggy pancake.
- Generously coat the edges of the pan with oil and fry as if deep-frying so the edges turn out cracker-crisp.
Recommended for
- Those looking for a perfect pairing with makgeolli on a rainy night, featuring an excellent nutty and chewy texture.
- Those who want a crispy-on-the-outside, moist-on-the-inside pancake packed with vegetables and seafood instead of a flour-heavy, pasty one.
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