I got inspired by Maangchi, who made a video about Korean Pajeon, which is spring onion pancakes. Granted, she is not cooking vegan food in general, but many of her recipes are vegan, and she makes the most delicious and authentic Korean food you could imagine (also she is the sweetest internet personality out there by far).

These I chose to make were a little different, so I made it with chives instead of spring onions. Chives is ”Buchu” and ”Jeon” is pancakes, simply just ”chive pancakes” in Korean, whereas ”Pajeon" means spring onion pancakes. In Korea you´d use delicate new garlic chives, but western chives are just as good to use, which I also did here.

It is a Korean breakfast, but savoury, which makes this a great side dish, snack and starter as well.

Serves 2-3 as side (3 pancakes)

Ingredients

Buchujeon

• 2.5 dl unsweetened soy milk (1 cup)
• 1.2 dl chickpeas flour (½ cup)
• 1.2 dl organic white flour (½ cup)
• 2 tablespoons chia seeds
• 2 tablespoon sweet bean paste
• 1 tablespoon sesame oil
• ½ teaspoon salt
• 30g of fresh chives (1 oz)
• Little peanut oil for frying

Dip

• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 teablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon sesame seeds
• ¼ teaspoon hot chili flakes

What you will need

• 1 big bowl
• 1 whisk
• 1 measuring cup
• Measuring spoons
• 1 pan + spatula
• 1 bowl for dip

Intructions

1. Put the flour and chickpeas flour in a bowl with salt, chia seeds, sesame oil and sweet bean paste.

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2. Add in the unsweetened soy milk. Whisk well. Let sit for a few minutes to let the chia seeds soak the liquid.

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3. Prepare the dip. Add all the ingredients in one bowl and mix well, set aside.

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4. Turn the heat on the pan. Add in a very little amount of the peanut oil. When the pan is hot add in the chives and let them simmer on medium heat for about ½ a minute.

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5. Then pour over the batter in a thin line, gently covering the chives, using about 1/3 of the batter. Use a spatula to cover the chives evenly with the batter afterwards. Let cook about 2-3 minutes or until golden.

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6. Flip the pancakes once golden and let cook for another 2-3 minutes on the other side, or until golden. Set aside and continue steps with 2 more pancakes.

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7. When done, slice the pancakes into squares, sprikle with sesame seeds and serve with the dip on the side.

Enjoy !