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Korean Chive Pancake (Buchujeon)

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Crispy Korean chive pancakes (buchujeon) packed with fresh garlic chives and served with a tangy soy dipping sauce. A simple, savory dish perfect as an appetizer or light meal.

Ingredients

  • 1 cup Korean pancake mix or all-purpose flour
  • 1/2 tablespoon cornstarch
  • 1 cup ice cold water
  • 3 ounces garlic chives, cut in half crosswise
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil
  • 2 tablespoons soy sauce
  • 2 tablespoons plain rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon sesame oil

Instructions

  1. In a bowl, mix the pancake mix (or flour), cornstarch, and ice cold water until smooth.
  2. Add the garlic chives, minced garlic, salt, and pepper, and stir to combine.
  3. Heat a large skillet over medium heat and add 2 tablespoons of oil once hot.
  4. Swirl the oil to coat the pan evenly. Ladle about one-quarter of the batter into the pan.
  5. Quickly spread the mixture into a thin, round pancake using the pan motion or the back of a ladle.
  6. Cook for 3 to 4 minutes until the top begins to set, then flip and cook until golden brown and crisp.
  7. Transfer to a plate and repeat with the remaining batter, adding more oil as needed.
  8. In a small bowl, mix soy sauce, rice vinegar, sugar, and sesame oil to make the dipping sauce.
  9. Cut pancakes into pieces and serve warm with dipping sauce.

Notes

  • Use very cold water for a crispier texture.
  • Adjust salt depending on the saltiness of your pancake mix or soy sauce.
  • Seafood or vegetables like shrimp or zucchini can be added for variation.
  • Serve immediately for best crispness.
  • Store leftovers in the fridge and reheat in a pan to regain crispiness.

Nutrition

Find it online: https://yumfamilyrecipes.com/korean-chive-pancake-buchujeon/