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sliced korean chive pancake - buchujeon

Korean Chive Pancake (Buchujeon)

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: About 4 pancakes 1x
  • Category: Appetizer
  • Method: Pan frying
  • Cuisine: Korean
  • Diet: Vegan

Description

Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.


Ingredients

Units Scale
  • 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

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons plain rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon sesame oil

Instructions

  1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
  2. Add the garlic chives, garlic, salt and pepper, and mix.
  3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
  4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
  5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
  6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
  7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
  8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).


Nutrition

  • Serving Size: 1 pancake
  • Calories: 185
  • Sugar: 0.5g
  • Sodium: 4mg
  • Fat: 7.3g
  • Saturated Fat: 5.6g
  • Unsaturated Fat: 0.3g
  • Trans Fat: 0g
  • Carbohydrates: 26.2g
  • Fiber: 1.4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Korean pancake

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