Buchu jeon (Gyeongsang style)

Wash the Buchu thoroughly, trim any tough ends, and cut into 5-6 cm lengths. Wash and finely chop the Green onion for the batter. Thinly slice the Cheongyang gochu.

In a large mixing bowl, combine Wheat flour, Water, Egg, Gochugaru, Salt, and Minced Garlic. Whisk until a smooth batter forms, ensuring there are no lumps.

Add the chopped Buchu, chopped Green onion, and sliced Cheongyang gochu to the batter. Gently mix until the vegetables are evenly coated with the batter. Do not overmix.