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Crispy Korean Chive & Mussel Pancake (Honghap Buchu Jeon) (Korean Recipe)

Aloha! 🌺

If you like Korean food, you must love this amazing dish. We call it Jeon (or Jun / Jijimi).

There are many different kinds of Jeon, and today I used Asian chives (Buchu) and sea mussels (Honghap). You can easily substitute the chives with green onions, and use shrimp or clams instead of mussels if you prefer.

I used a ready-made Korean pancake mix because it is the easiest way for beginners to make yummy Jeon. It’s a perfectly balanced mix of flour, starch, salt, and seasoning.

A lot of my international friends who tried making Jeon told me that it was really difficult to get that "right, crunchy" texture. When I first made it, I faced the exact same problem. But now, I know the secret to making it perfectly crispy every time.

Let's start!

A close-up of a crispy Korean chive and mussel pancake (Honghap Buchu Jeon) being picked up with chopsticks.




🛒 Ingredients

  • Korean pancake mix: 1 cup (Look for the brand "Beksul" at your local Asian grocery store!)

  • Egg: 1

  • Cold water: 4/5 cup (Egg + Water should equal exactly 1 cup of liquid)

  • Asian chives (Buchu): 1 bunch (Cut into 1.5-inch pieces. This is way more than regular green onions!)

  • Mussels: 1 cup (Without shells, chunky chopped. Thawed frozen ones, shrimp, or any clams are perfectly fine)

  • Carrot & Chili pepper: A little bit, shredded and sliced (Optional, for color and a spicy kick)

👩‍🍳 How to Make It

  1. Prepare a big bowl and mix the cold water, pancake mix, and egg really well.

  2. Cut the chives into 1.5-inch lengths and add them to the batter.

  3. Put the chunky chopped mussels into the mix.

  4. Consistency Check: If you feel the batter is just enough to barely coat all the ingredients, you have the right amount of vegetables!

  5. The Secret to Crunch: Put the bowl in the refrigerator and wait until it's completely chilled. (It is not strictly necessary, but ice-cold batter gives you that perfect crunchy texture!)

Korean seafood and chive pancake sizzling in an oiled frying pan until golden brown and crispy.

Put some cooking oil on a heated pan and spread the mix thinly. (Remember: A thinner Jeon is a crunchier Jeon!)

  1. When the middle and outside edges of the top look dry, it is time to turn it over. Try to flip it just once!

  2. Press it! Once you turn it over, press it hard with a spatula to squeeze out excess water and make it even thinner.

  3. When both sides are golden brown and crispy, it is DONE!!!!

  4. Serve with a simple sour Shoyu dip (Ratio: 2 parts Soy sauce to 1 part Vinegar).

💡 5 Golden Rules for the Perfect Crunch

Don't forget these 5 things:

  1. The 1:1 Ratio: The liquid ingredients (water + egg) and the pancake mix should be exactly 1:1.

  2. Chill Out: Mix the dough really well and put it in the refrigerator. Cold batter hits hot oil for maximum crispiness.

  3. Press Hard: Use a spatula to press down firmly while cooking.

  4. Heat Control: Use medium to lower heat to prevent burning. However, if the heat is too low, the Jeon will absorb all the oil, making it soggy instead of yummy and crunchy.

  5. Portion Control: Try to count how many slices you eat. You might lose control!!! :)

Chef's Tip: I usually make a large batch of the batter, store it in the refrigerator, and cook it whenever I crave a snack. (Be careful not to freeze it!) Once you make the dough, it is almost as easy as frying an egg. You can store it covered in the fridge for 3~4 days.

Enjoy your authentic Korean crispy Jeon!

Mahalo! 🌺

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