Horsetail Korean-Style Pancake, Buchimgae
I picked horsetails and made a Korean-style pancake called Buchimgae yesterday. In Japanese, we call it Chijimi. On my property, I start to see horsetails around early April. After the morning frost, I picked some horsetails.
There is a process to treat horsetails before eating them, but I enjoy the preparation time as well. Picking horsetails, preparing them, cooking them, and eating them are pleasures for me. It's fun to select vegetables in a store, but picking vegetables from nature is also a fun thing.
Ingredients
For Preparation:
Rice Vinegar: 1/2 teaspoon
Salt: 1 teaspoon
Horsetails: 150g
Eggs: 2
Sesame oil: 1 teaspoon
Hondashi: 1 teaspoon
Shrimp: 15-20
Rice flour and multigrain flour or regular flour: 40-45g
Garlic powder or ground garlic, to taste
Vegetable oil 1-2 teaspoons
Sauce:
Soy sauce: 1 tablespoon
Gochujang: 1 teaspoon
Roasted sesame seeds: 1 teaspoon
Rice vinegar 1 tablespoon
Sesame oil 1 teaspoon
Cooking time is about 30 minutes(if necessary, soak the horsetails for a few hours after preparation).
Pick some horsetails. Wash them very well. After washing them, carefully remove the sheath from the stalk. Wash them again.
Boil water in a pot, add salt and rice vinegar. Briefly boil the horsetails for about 30-40 seconds.
After draining, wash them in cold water. If you like a bitter taste, you can cook them right after this. If you prefer a less bitter taste, soak them for a while.
In a bowl, add flour, eggs, garlic, hondashi, sesame oil, prepared horsetails, and shrimp. If needed, add water.
Heat a frying pan, add oil, and pour the batter into it. Cook thoroughly. (I should've cut shrimp into small pieces...)
Mix the seasonings and make the sauce. Done!
Eat it with the sauce. It was pretty delicious. The horsetail's texture was very fresh and tasty. The batter was a bit tough because of rice flour, so I recommend making it a bit softer.
Japanese 日本語
つくしのチヂミ
昨日、採ったつくしを入れて韓国風チヂミを作りました。つくしは４月初旬くらいから見かけます。朝の霜が降りなくなってからつくしを採りました。
つくしは食べる前の下処理に時間がかかりますが、その時間も楽しいです。つくしを採って、下処理をして、調理をして、食べるという一連の流れがありがたいです。お店で野菜を選ぶのも楽しいですが、自然で野菜を採るのも最高です。
材料
下処理用:
酢：小さじ１/２
塩：小さじ１
つくし：１５０g
卵：２個
ごま油：小さじ１
ほんだし：小さじ１
えび：１５ー２０
米粉、全粒粉または通常の小麦： ４０−４５g
ガーリックパウダーまたはおろしニンニク：少々
油：小さじ１−２
つけだれ：
しょうゆ：大さじ１
コチュジャン：小さじ１
いりごま：小さじ１
酢：大さじ１
ごま油：大さじ１
調理時間は約３０分（下処理後は数時間水に浸す場合がある）
つくしを採って、よく洗う。洗ってからつくしの袴を優しくとる。再び洗う。
鍋にお湯を沸かして、塩と酢を入れる。３０−４０秒くらいサッと茹でる。
お湯を切って冷水につける。苦い味がお好みの方はこの後すぐに調理可能だが、苦い味が苦手の方はしばらく水につけておく。
ボールに小麦粉、卵、ニンニク、ほんだし、ごま油、下処理済みのつくしとエビを入れる。必要であれば水を入れる。
フライパンを熱して、生地を流し入れる。よく焼く。（エビは小さく切るべきでした…）
調味料を混ぜてつけだれを作る。できあがり！
つけだれをつけていただきます。なかなかおいしかったです。つくしの味が新鮮で美味でした。米粉を使うと少し生地がかたくなってしまったので、少しゆるめの生地を作ることをお勧めします！
Thank you for reading!
お読みいただきありがとうございます。
I'm curioud if we have horsetail in the Philippines 🤔 or did they grow only on a cold place 🤔. This looks yummy, having this as a breakfast or a snacks will be good for sure then paired with a soup and rice. I feel like it will taste good with a soup too.
That’s a good point! I see horsetails in North America and Japan, but I’ve never thought about hot countries like the Philippines. You can find horsetails in fields, you don’t need to go to a deep forest. Horsetails soon become Sugina after horsetails. Sugina is a tough, green weed that you can use to make delicious Sugina tea. Horsetails are yummy spring food and definitely good with soup for sure!
I didn't know we can make buchimgae with horsetail. In Indonesia, there's another species of horsetail and they are use as medicinal herb. So I never thought it would be tasty when added into pancake mix. I made pajeon the other day and it's my favorite late night snacks. I also normally make the sauce like your recipe except I never thought adding gochujang. I'll try that next time too.
I usually eat them stir-fried, tsukudani (boiled in soy sauce ), or cook with egg. This time, I tried mixing them into the Korean-style pancake, Buchimgae (not sweet pancakes). Their texture was like mini bamboo shoots. I liked it! It was good with the spicy sauce. Yes, as you said, horsetails are super medicinal. You can also make tea after they grow and change their color to green.
野草を上手く食卓に取り入れているコトさん、素晴らしいです！
つくしって苦味があるんですね！でも美味しそう！
田舎で山の中なので野草だけは豊富にあります😆
そうなんですよね、つくしの苦味が好きな方は好きですが、苦手な方もいますよね。下処理で長めに浸すとかなり軽減されました。
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