Korean Chive Shrimp Jeon (Crispy Chive and Shrimp Pancake)
Quick answer
Buchu-saewu-jeon is a Korean garlic chive and shrimp pancake made by folding coarsely chopped shrimp, garlic chives, and julienned onion into an egg-enriched batter befor...
What makes this special
- Coarsely chopped shrimp and garlic chives retain a bouncy texture inside this Korean Chive Shrimp Jeon.
- Coarsely chopped shrimp, not minced, keeps the bouncy texture and sweetness intact
- Eggs bind the batter so shrimp-studded pieces hold together when flipped
Key ingredients
Core cooking flow
- 1 Cut 150g chives into uniform 5cm lengths and thinly julienne 60g onion along...
- 2 Pat 200g shrimp dry thoroughly with paper towels, then chop coarsely with a...
- 3 In a bowl, combine 130g pancake mix, 2 eggs, 140g cold water, half a teaspoo...
Buchu-saewu-jeon is a Korean garlic chive and shrimp pancake made by folding coarsely chopped shrimp, garlic chives, and julienned onion into an egg-enriched batter before pan-frying over medium heat. Leaving the shrimp in rough chunks rather than mincing them fine is what gives each bite a distinct, springy snap along with the natural sweetness of shellfish. Onion softens and caramelizes as it cooks, tempering the brine of the shrimp, while a pinch of black pepper adds quiet warmth behind the other flavors. Spreading the batter thin and cooking for three minutes before flipping ensures the shrimp-studded edges turn crisp and lacy while the chive-packed center stays moist and tender. Egg raises the batter's binding strength so the pancake holds together cleanly when turned. The finished jeon pairs especially well with a soy-vinegar dipping sauce, which draws out the sweetness of the seafood more clearly than a plain soy sauce would.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 150g chives into uniform 5cm lengths and thinly julienne 60g onion along the grain, keeping each ingredient ready separately.
- 2Prep
Pat 200g shrimp dry thoroughly with paper towels, then chop coarsely with a knife so chunky pieces remain for a springy bite.
Grinding too fine will remove the texture entirely.
- 3Season
In a bowl, combine 130g pancake mix, 2 eggs, 140g cold water, half a teaspoon of salt, and a dash of pepper, mixing until completely lump-free to form the batter.
- 4Prep
Add chives, julienned onion, and chopped shrimp to the batter and fold gently 2 to 3 times with a spatula until every piece is evenly coated.
- 5Control
Spread 3 tbsp oil evenly in a pan over medium heat, pour and spread the batter thinly, and cook undisturbed for 3 minutes.
Loud sizzling oil around the edges indicates the temperature is right.
- 6Heat
When the edges are crisp and golden and the underside is firm, flip in one confident motion and cook 2 to 3 more minutes until the shrimp turns pink throughout and the pancake is evenly golden.
After the steps
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