Easy Buchujeon (Korean Garlic Chive Pancakes)
User Reviews
5.0
12 reviews
Excellent
Easy Buchujeon (Korean Garlic Chive Pancakes)
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Buchujeon (Garlic Chive Pancake) - a crispy, flavourful, savory Korean pancake made with onions and garlic chives with a savory tangy dipping sauce! This quick and easy pancake is ready in 30 minutes. A great appetizer, side or snack.
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Ingredients
- 5 tablespoon vegetable oil or any neutral oil
Pancake Batter:
- ¾ cup garlic chives or substitute with green onions
- ¼ cup onion thinly sliced
- ¼ cup all-purpose flour
- ¼ cup cornstarch or potato starch
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup water very cold
Dipping sauce:
- 2 tablespoon Regular soy sauce
- 2 tablespoon rice vinegar or white vinegar or apple cider vinegar
- ½ tablespoon sesame oil
- 1 tablespoon green onion finely chopped
Instructions
- Wash garlic chives to remove any dirt. Pat them very dry with paper towel. Chop them into 1.5 inch long pieces and transfer into a large mixing bowl.
- Add the remaining pancake batter ingredients to the garlic chives and mix just until combined but do not over mix.
- Heat a large non-stick pan (about 11 to 12 inches wide) over medium-high heat and pour in 2.5 tablespoon of vegetable oil or any neutral oil.
- Once the oil is hot, swirl the oil around in the pan and pour in the pancake batter spreading it out evenly and thinly with chopsticks. Then scrape out the remaining batter with a spatula filling in any pancake holes.
- Reduce to medium heat and fry until the bottom is crispy golden brown and slightly charred with small bubbles forming all over the pancake, about 3 minutes.
- Once you have a golden brown crust and the batter looks solidified, flip over with a large spatula. Pour remaining oil along the edges of the pan. Swirl the pancake in the oil to prevent it from sticking.
- Fry until the other side is golden brown and the onions are a bit charred, about 2-3 minutes. Press the pancake down a few times with the spatula to make the pancake crispy.
- Transfer the large pancake to a cutting board and slice with a sharp knife into small squares or wedges and transfer to a large serving plate.
- In a small bowl, combine dipping sauce ingredients and serve with pancake.
Equipments used:
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
0.1mg
(0%)
Sodium
1848mg
(77%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
693IU
(14%)
Vitamin C
11mg
(12%)
Calcium
269mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2or 1 large pancake
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 1848mg | 77% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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