Let’s make Korean chive pancake, buchujeon! Buchujeon is a delicious Korean pancake made from seasoned flour and chives. It is savory and crispy and makes a great appetizer, satisfying your taste buds!
WHAT IS KOREAN CHIVE PANCAKE
Buchujeon (부추전) is a Korean pancake made from chives, more specifically garlic chives. (The word “buchu” means “garlic chives” and “jeon” means pancake”. ) This pancake can be served as an appetizer or side dish and is usually eaten with soy sauce based Korean pancake dipping sauce.
WHAT ARE GARLIC CHIVES
Garlic chives are a member of the onion family and have a delicate, garlicky flavor. They are dark green in color with long, flat leaves. They look a little like grass.
Garlic chives are used in many dishes particularly in Chinese, Korean and Japanese cuisine. They are sometimes used as an alternative to onions or green onions / scallions.
Fresh chives only last for a short while, so make sure to remove any wilted leaves before preparing them!
For this recipe, if you can’t find garlic chives, you can use chives instead.
Chives and garlic chives are very similar (they are from the same onion family), but they are slightly different from one another. Chives have hollow, tubular leaves and are much narrower.
OTHER KOREAN PANCAKE RECIPES
If you love Korean pancakes, you should definitely check these recipes.
- Kimchi Pancake
- Korean Seafood Pancake (Haemul Pajeon)
- Tuna Pancakes
- Korean Potato Pancake
INGREDIENTS FOR KOREAN CHIVE PANCAKE, SERVES 2
- 1 cup all purpose plain flour, sifted
- 1 Tbsp cornstarch
- 1 & 1/8 tsp fine salt
- 1 & 1/8 tsp garlic powder
- 1 & 1/8 tsp onion powder
- 1 cup icy cold water
- 90g / 3.2 ounces garlic chives, cleaned and cut in half
- 150g / 5.3 ounces prawns, cleaned and cut into smaller pieces
- A few sprinkles ground black pepper, to season prawns
- (optional) 1 red chili, thinly sliced diagonally
- 3 Tbsp cooking oil, I used rice bran oil
* 1 Tbsp = 15 ml, 1 cup = 250 ml
HOW TO MAKE KOREAN CHIVE PANCAKE
1. Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Add Korean chives and prawns in the pancake batter and mix them well.
2. Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil and ensure the oil is spread all the way around the pan. (Watch out for oil splash.) Wait until the temperature of the oil is ready to cook. To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready.
3. Reduce the heat to medium high heat. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan. Reduce the heat to medium. Move the pancake in circular motion from time to time so the pancake doesn’t get stuck to the pan.
4. Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. Took around 4 minutes). Add some cooking oil around the edges of the pancake circle if necessary. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook further for 3-4 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
5. Repeat step 3 to 4 for the remaining batter to use up the ingredients.
6. Slice the pancakes into easy to bite size. Serve with Korean pancake dipping sauce.
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Korean Chive Pancake (Buchujeon)
Ingredients
- 1 Cup all purpose plain flour , sifted
- 1 Tbsp cornstarch
- 1 1/8 tsp fine salt
- 1 1/8 tsp garlic powder
- 1 1/8 tsp onion powder
- 1 Cup water , icy cold
- 90 g garlic chives (3.2 ounces), cleaned and cut in half
- 150 g prawns (5.3 ounces), cleaned and cut into smaller pieces
- A few sprinkles ground black pepper , to season prawns
- 1 red chili , thinly sliced diagonally
- 3 Tbsp cooking oil , I used rice bran oil
Instructions
- Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Add Korean chives and prawns in the pancake batter and mix them well.
- Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil and ensure the oil is spread all the way around the pan. (Watch out for oil splash.) Wait until the temperature of oil is ready to cook. To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready.
- Reduce the heat to medium high heat. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan. Reduce the heat to medium. Move the pancake in circular motion from time to time so the pancake doesn’t get stuck to the pan.
- Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. Took around 4 minutes). Add some cooking oil around the edges of the pancake circle if necessary. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook further for 3-4 minutes. Turn the heat off and transfer it onto a plate or a cutting board.
- Repeat step 3 to 5 for the remaining batter to use up the ingredients.
- Slice the pancakes into easy to bite size. Serve with Korean pancake dipping sauce.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
