Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
Quick answer
Buchu-bajirak-jeon is a seafood pancake of garlic chives and clam meat, pan-fried in a batter made with a mix of all-purpose pancake flour and rice flour.
What makes this special
- Garlic chives and briny clam meat fried in a rice flour batter for a distinctively chewy texture.
- Rice flour blend gives chewier texture than standard batter
- Clam juices infuse the entire batter with ocean umami
Key ingredients
Core cooking flow
- 1 Remove wilted leaves from chives (180 g), rinse, and cut into 5 cm lengths.
- 2 Combine pancake mix (170 g), rice flour (30 g), garlic (1 tsp), and salt (0.5 tsp) in a bowl.
- 3 Add chives, clam meat, and diagonally sliced chili (1 pc) to the batter.
Buchu-bajirak-jeon is a seafood pancake of garlic chives and clam meat, pan-fried in a batter made with a mix of all-purpose pancake flour and rice flour. The rice flour addition increases the chew and gives the finished jeon a slightly more resilient texture than plain flour batters. Clam meat releases a briny, oceanic liquid as it cooks that seeps into the batter and flavors it throughout, while the chives add a sharp, grassy counterpoint. Minced garlic and diagonally sliced cheongyang chili worked into the batter suppress any fishiness and build a layered fragrance. A generous amount of oil in the pan over medium heat produces edges that crisp and brown like the outside of a fritter. Waiting until the bottom is fully set before flipping prevents the pancake from tearing. Served with soy dipping sauce or a seasoned soy mixture, the clean salinity of the clams comes through clearly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Remove wilted leaves from chives (180 g), rinse, and cut into 5 cm lengths.
Rinse clam meat (220 g) in light salt water with gentle swirling, then drain in a strainer until fully dry.
- 2Season
Combine pancake mix (170 g), rice flour (30 g), garlic (1 tsp), and salt (0.5 tsp) in a bowl.
Add cold water (220 ml) in three additions, mixing with chopsticks each time, to form a loose pourable batter.
- 3Prep
Add chives, clam meat, and diagonally sliced chili (1 pc) to the batter.
Toss gently with chopsticks, separating any clumped clam pieces as you mix.
- 4Control
Heat oil (2 tbsp) in a pan over medium heat and spread the batter into a 20 cm round.
Use the back of a spoon to press gently and even out the thickness.
- 5Heat
Cook for 3 minutes until the bottom is firm.
Add extra oil (1 tbsp) around the edges, then flip. Cook the other side for 3 minutes until golden.
- 6Finish
Cut the jeon into 6-8 wedges and arrange on a plate.
Serve alongside a dipping sauce of soy sauce (1 tbsp) with a few drops of vinegar and sesame seeds.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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