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Buchjeon (Garlic Chive Pancakes)
4.9 from 75 votes

Buchjeon (Garlic Chive Pancakes)

Buchjeon are savory Korean garlic chive pancakes made from a thin batter of pancake mix, water, soy sauce (or optional chili paste), chopped garlic chives, and onion. Pan-fried until golden and crisp at the edges, these pancakes are served with a tangy soy-vinegar dipping sauce. A spicy variation adds gochujang for heat. They offer a mix of light crispiness and tender vegetable filling.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Appetizer
Cuisine: Korean

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

    Cup of Yum
  1. Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
  2. 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.
  3. Mix in the garlic chives and onion.
  4. 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.
  5. 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.