Vegetable pancake with Asian chives Buchujeon 부추전

Ingredients

• ½ cup of flour
• 2/3 cup of water
• 1ts kosher salt
• 1 egg
• green onions
• chives
• zucchini
• chili pepper
• 2/3 cup of chopped scallop and shrimp
• vegetable oil

Directions

1. In a big bowl, place ½ cup of flour, 1 ts kosher salt, 2/3 cup of water and mix it.
2. Chop ½ cup green onions and 3 cup of Asian chives, and shred zucchini to make ½ cup. Total cups of vegetables will be 4 cups
3. Put chopped vegetables into the mixture of flour and mix it up.
4. Chop 2/3 cup of shrimp, scallop, or squid (optional)
5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly and lower the heat down to medium.
6. Place the chopped seafood over the top and press it with a spoon or spatula.
7. When the pancake is cooked about 80 %, beat one egg and spread it in the center of the pancake and turn it over using spatula or flip it
8. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

*tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

Buchujeon with large shrimp