Steps

1. Peel and remove any eyes from the 2 potatoes (200g).
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2. Grate the potatoes.
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3. Place a colander over a bowl. Add the grated potatoes to the colander and squeeze out excess moisture, leaving a little liquid behind. Let it sit for about 3 minutes. (Secret Tip!) Do not discard the liquid; it will be used to separate the starch.
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4. Peel and thinly slice the 1/4 onion (60g).
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5. Cut the 2 green onions into 3cm (1.2 inch) segments.
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6. From the reserved potato liquid, collect only the settled starch and discard the water. (Secret Tip!) This starch acts as a flour substitute, providing a chewy texture and helping to bind the ingredients.
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7. Add the squeezed grated potatoes and the separated potato starch to a bowl.
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8. Add the 1 beaten egg to the bowl and mix well.
   🕒 02:06
9. Shred the 4 imitation crab sticks with your hands and add them to the bowl. Add the thinly sliced onion and the 3cm segments of green onion.
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10. Add the Chicken Stock Granules (1 tsp) and mix everything together.
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11. Heat vegetable oil in a frying pan over medium heat.
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12. Once the pan is hot, spread the mixed batter into a flat circle about 22-24cm (8.5-9.5 inches) in diameter. Cook until a golden-brown crust forms on the bottom.
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13. Use a spatula to flip the buchimgae.
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14. Cook the other side until it also develops a golden-brown crust.
    🕒 03:20
15. Drizzle sesame oil around the edges and cook, letting it coat the surface for a crispy finish and enhanced flavor. (Secret Tip!) Adding sesame oil at the end makes the surface crispy and boosts the aroma.
    🕒 03:32
16. Cut the cooked buchimgae into bite-sized pieces and arrange on a plate.
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17. Serve with your favorite dipping sauce, such as ponzu or soy sauce and vinegar, if desired.
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