Buchjeon (Garlic Chive Pancakes)
User Reviews
4.9
Buchjeon (Garlic Chive Pancakes)
Description
Buchjeon (Garlic Chive Pancakes) rely on a thin batter stirred from Korean pancake mix or a flour-based substitute combined with cold water and soy sauce or gochujang for a spicy twist. Chopped garlic chives and thinly sliced onion provide fresh, aromatic flavors. The batter is ladled into a hot oiled pan, spread thinly, and cooked over medium heat first until the edges turn golden, then flipped and pressed until the second side also is lightly browned.
The result is savory pancakes with crisp edges and a chewy, tender interior featuring notes of garlic and onion. The optional spicy version adds a mild chili flavor. The dipping sauce balances saltiness and tang with soy sauce and vinegar, a little sugar, and pepper.
These pancakes are typically made in small batches for best texture and served immediately. They complement Korean meals, appetizers, or snacks and pair well with the dipping sauce provided.
Using icy cold water helps make the batter lighter. For a chewier or crisper texture, flour, cornstarch, and rice powder can be used instead of pancake mix. Adjust salt in the batter accordingly.
Ingredients
- Makes 2 large pancakes or 6 small ones
- 1 cup Korean pancake mix or simply use all purpose flour or gluten free flour with 1/2 teaspoon salt - see note, aka buchimgaru (부침가루
- 3 ounces garlic chives buchu, 부추
- 1/4 onion medium
- 1 teaspoon soy sauce or regular soy sauce or fish sauce, soup type
Optional Spicy Version
- 1 cup Korean pancake mix buchimgaru, 부침가루
- 3 ounces garlic chives buchu, 부추
- 1/4 onion medium
- 1 tablespoon gochujang Korean chili pepper paste
Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch black pepper
Instructions
- Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
- Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.
- Mix in the garlic chives and onion.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
- Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.
Notes
- Use icy cold water to make a lighter batter for tender pancakes.
- For a chewier, crisper texture, substitute with 3/4 cup flour, 2 tablespoons cornstarch, and 2 tablespoons rice powder, and add 1/2 teaspoon salt.
- Serve the pancakes hot with the soy-vinegar dipping sauce for best flavor.
- The recipe makes 2 large or 6 small pancakes.
User Reviews
Overall Rating
4.9
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