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4.9 from 75 votes

Buchjeon (Garlic Chive Pancakes)

Korean savory pancakes made with garlic chives!

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 (buchimgaru, 부침가루) or simply use all purpose flour or gluten free flour with 1/2 teaspoon salt - see note
  • 3 ounces garlic chives buchu, 부추
  • 1/4 medium onion
  • 1 teaspoon soup soy sauce or regular soy sauce or fish sauce
Optional Spicy Version
  • 1 cup Korean pancake mix buchimgaru, 부침가루
  • 3 ounces garlic chives buchu, 부추
  • 1/4 medium onion
  • 1 tablespoon Gochujang Korean chili pepper paste
Dipping Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of 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

  • You can also use 3/4 cup flour, 2 tablespoons of cornstarch and 2 tablespoons of rice powder, if available, for a chewier, crisper texture. Add 1/2 teaspoon salt.