Buchujeon - Korean Chive Pancake

Buchujeon (부추전) is a popular Korean savory pancake made primarily with garlic chives (buchu). It's a type of jeon (Korean pancake), known for its crispy edges and soft, flavorful center. Buchujeon is often enjoyed as an appetizer, side dish, or snack and pairs exceptionally well with a dipping sauce made of soy sauce, vinegar, and a bit of chili.

Buchujeon is a versatile dish that's often enjoyed during the rainy season in Korea, as the sound of frying pancakes is said to mimic the sound of raindrops. It's also popular during family gatherings, parties, and Korean holidays like Chuseok (Korean Thanksgiving). Additionally, it's a beloved dish to pair with makgeolli (Korean rice wine) for a traditional, comforting meal.

Whether served as an appetizer, a side dish, or a light meal, Buchujeon is loved for its simplicity, savory flavor, and satisfying crunch.

You can also add an egg to the batter. I checked a few recipes, and they were all vegan, so they skipped the egg. However, it was mentioned that adding an egg is optional as it makes the batter richer in taste. It's super easy to make, and you can also add other ingredients like grated carrots, zucchini, or even seafood for extra flavor.

Ingredients

For the Pancakes:

- 90g All-purpose flour

- 15g Cornstarch

- 15g Rice flour

- 2g Salt 

- 100g Garlic chives

- 5g Soy sauce 

- 240g icy cold water 

- 1 egg (optional)

- 20g Gochujang (optional for spicy version)

Instructions:

1. Prepare the Vegetables:

- Cut the garlic chives into 3-4cm pieces.

2. Make the Batter:

- In a large mixing bowl, combine the flours with salt, egg and cold water.

- Add soy sauce and gochujang.

- Mix lightly until just combined. The batter should be thin.

- Gently fold in the garlic chives.

3. Cook the Pancakes:

- Heat 1 tablespoon of oil in a non-stick pan over medium heat.

- Ladle some of the batter into the pan and spread it out evenly into a thin, round pancake.

- Cook for 2-3 minutes until the edges turn light golden brown. If it browns too quickly, reduce the heat to medium-low.

- Flip the pancake, add a bit more oil around the edges if needed, and press it down gently with a spatula.

- Cook the other side for another 2 minutes until golden brown.

- Repeat the process with the remaining batter.

4. Serve:

- Serve the Buchujeon hot with the dipping sauce on the side.

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Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Check out my Baked Brown Sugar Nian Gao Recipe LINK
Check out my Traditional Steamed Nian Gao Recipe LINK

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Bowtie Seaweed Tomato Soup

Bowtie seaweed tomato soup is a flavorful and nutritious dish combining the umami richness of seaweed with the tangy freshness of tomatoes. The broth is light yet savory, can be enhanced with seasonings like garlic, onion, and soy sauce. This soup is both comforting and refreshing, making it an ideal option for a light meal or starter.

Ingredients:

- 2 large tomatoes  

- 250g seaweed  

- 1 small carrot  

- 120g fresh mushrooms  

- 3 slices of ginger  

Instructions:

1. Prep the Ingredients:

   - Peel and chop the carrot into chunks.  

   - Remove the stems from the mushrooms.  

   - Remove the stems and dice the tomatoes.  

   - Wash the seaweed thoroughly.  

2. Cook the Soup: 

   - Add all the prepared ingredients into a cooking pot.  

   - Pour in enough water to submerge everything.  

   - Season with salt, pepper, or other seasonings to taste.  

   - Add the ginger slices and bring the soup to a boil over high heat.  

   - Once boiling, lower the heat and simmer for 30 minutes.  

3. Serve:

   - Adjust the seasonings to taste.  

   - (Optional) Stir in a beaten egg at the end of cooking for an egg drop soup style.  

   - Serve hot and enjoy!  

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Baked Pork and Cabbage Buns

Fluffy baked buns filled with a savory pork and cabbage filling, topped with sesame seeds for added crunch. These buns have a golden, crispy exterior and a juicy, flavorful interior-  perfect as a snack or meal!  

Serve warm with soy sauce or chili dipping sauce for an extra kick. These buns are perfect as an appetizer, snack, or on-the-go meal.  

Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Reheat in the oven to restore their crispiness.  

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 150-200g cabbage

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Other:

- 1 tsp honey 

- 1 tsp water

- Sesame seeds

Instructions

1. Prepare the Filling:

- Shred the cabbage, wash, drain, and salt it. 

- Let the cabbage sit for 30 minutes to release excess juices, then drain thoroughly.

- Add the remaining filling ingredients and combine well.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

- In a bowl, combine the flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

- Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

- Brush the tops of the buns with the honey-water mixture, then sprinkle them with sesame seeds.

3. Bake the Buns:

- Preheat the oven to 200°C (390°F).

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C (445°F) and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired. 

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Daikon Radish and Tomato Soup with Beef Meatballs

A hearty and comforting soup combining the mild sweetness of daikon radish, the tanginess of tomatoes, and juicy beef meatballs. This dish is light yet satisfying, perfect for chilly evenings or a wholesome meal.  

Serve with a side of crusty bread or steamed rice for a complete meal. A drizzle of olive oil or a sprinkle of cheese can enhance the flavors further. 

Ingredients:

For the Meatballs:

- 250g ground beef

- Salt and pepper, to taste

- 1 tablespoon oyster sauce

- 1 tablespoon cornstarch

For the Soup:

- 300g daikon radish

- 10g fresh ginger

- 1-2 tablespoons oil

- 3-4 tomatoes, cut into wedges

- A bunch of fresh basil leaves

- Salt and pepper, to taste

- Water (enough to cover ingredients)

Instructions:

1. Prepare the Meatballs:

   - In a bowl, combine ground beef, salt, pepper, oyster sauce, and cornstarch.

   - Mix well and form small round meatballs. Set aside.

2. Prepare the Vegetables:

   - Peel and cut the daikon radish into bite-sized pieces.

   - Cut the tomatoes into wedges.

   - Slice the ginger thinly.

3. Cook the Soup:

   - Heat a pot over medium heat and add 1-2 tablespoons of oil.

   - Add the daikon radish pieces and fry until golden brown.

   - Add the sliced ginger and sauté briefly until aromatic.

   - Add the tomato wedges and cook until softened.

   - Pour in enough water to cover the ingredients, then season with salt and pepper.

   - Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the radish is tender.

4. Add the Meatballs:

   - Carefully add the meatballs to the simmering soup.

   - Cook for an additional 10 minutes, or until the meatballs are fully cooked.

5. Finish and Serve:

   - Add the fresh basil leaves and cook for just a few seconds until wilted.

   - Adjust seasoning if needed.

   - Serve hot.

 Tips:

- For extra flavor, you can add a dash of fish sauce or soy sauce to the soup.

- The soup can be garnished with chopped scallions or cilantro for added freshness.

- This soup pairs well with steamed rice for a comforting meal.

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