Korean Leek Pancakes (BUCHU BUCHINGAE)
Korean Leek Pancakes are the perfect lazy weekend lunch or dinner. Add a green salad. Perfect!
Late night dinner? Lazy weekend lunch? Even a last minute Sunday breakfast? This is a super quick and very more-ish, protein packed meal that is perfect with the traditional bowl of kimchi and of course that dipping sauce that is next level amazing.
Korean leek pancakes, also known as pa jun or pajeon, have a long history in Korean cuisine. The origin of these savory pancakes can be traced back to the Joseon Dynasty, which ruled Korea from 1392 right through to 1910.
During this time, Korean farmers grew leeks and spring onions as a staple crop, as they were easy to cultivate and provided a source of sustenance during the long, cold winters. As a result, leeks and spring onions became a common ingredient in many traditional Korean dishes, including pancakes. (Might I remind you, that nearly all street food in Korea is based around a pancake batter of some sort? It is truly amazing!)
Whilst we don't have Korean leeks here, we subbed in our regular Aussie leek, and we don't think the Joseon Dynasty would have minded. Enjoy.
Speaking of pancakes...have you tried any of these?
Scallion (Spring Onion) Pancakes
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Need
-
The Pancakes
- 100 Grams rice flour
- 220 Grams bakers or strong flour
- 3 eggs
- 500 Grams cold water
- 1 capsicum/bell pepper red, julienned
- 1 leek julienned
- pink salt flakes and pepper to taste BUY
- Extra Virgin Olive Oil (EVOO) for frying BUY
- butter for frying BUY
-
The Dipping Sauce
- 2 cloves garlic
- 50 Grams Chilli Jam Recipe
- 50 Grams soy sauce
- 30 Grams sesame oil
- 1 Tablespoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon sesame seeds
- Kimchi to serve
Do
- 1
To make the pancakes, place flours, one egg (save the remaining 2 eggs for later) and water into Thermomix bowl. Combine 10 sec/speed 6. Scrape bowl and repeat.
- 2
Add capsicum, leek and seasoning. Stir through with spatula until combined. Set aside.
- 3
In a small bowl, whisk the 2 remaining eggs with a fork. Set aside.
- 4
Heat a pan over medium heat.
- 5
Place a little EVOO and butter in hot pan, pour batter in and cook for 1 minute. Then drizzle some of the beaten egg on top. When browning, flip pancake to cook the other side. Continue until all batter is used up.
- 6
To make the dipping sauce, place garlic into Thermomix bowl. Chop 3 sec/speed 7. Add remaining ingredients, except sesame seeds and kimchi. Combine 8 sec/speed 6. Add sesame seeds and stir through.
- 7
Cut into squares and serve with kimchi and dipping sauce.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
