SERVES 1-2 (3 – 10″ pancakes)
Total: 40 minutes Active: 30 minutes
3 cups chopped chives or green onion (about 120g of chives)
1 jalapeno (optional)
3 Tbsp. grape seed oil or vegetable oil
1 cup all-purpose flour (can substitute with gluten free flour)
1 Tbsp. corn starch or sweet rice starch
1 Tbsp. onion powder
1 tsp. garlic powder
a pinch of salt
a pinch of sugar
1 1/2 cups water
*start with 1 1/4 cups of water if gluten free flour is used, and add more as needed
1 Tbsp. soy sauce
1 Tbsp. rice vinegar or white vinegar
1 tsp. sugar
gochugaru (Korean chili pepper flakes) for garnish (optional)
This is a popular dish in Korea, especially when it’s rainy outside. Koreans love to have this dish while they drink Korean rice wine, Makgeolli (which is similar to unfiltered Sake). It’s a quick, delicious, vegetarian dish. It makes a great appetizer or light meal. Buchujeon is best served immediately. Not quite sure what to do on a gloomy day? Make this dish and treat yourself to Korean rice wine or a crisp pilsner. Enjoy this recipe and let Gopher know how it turns out!
BEVERAGE TIP: Makgeolli (Korea rice wine) OR a crisp Pilsener
1. To make the batter – combine flour, corn startch, onion power, garlic powder, salt, sugar, and water in a bowl. Mix them together.
2. Cut chives into 3 inch pieces. If green onions are used, cut them in halves length wise so they are thin. Thinly slice jalapeno.
3. Heat a large skillet over high heat. Drizzle grape seed oil in the pan and swirl to coat the bottom of the pan. When the pan gets hot, add 1/2 cup of the batter. Once the batter spreads out nicely place 1/3 of your chives on top. Drizzle a little more batter to bind the chives to the batter. Then place a few slices of jalapeno on top. Cook 2-3 minutes until the bottom gets crispy. Once crispy, lower the heat to medium and cook until there is almost no liquid left on top. It will take another 2-3 minutes.
4. Flip the pancake and drizzle a little more oil around the edges of the pan, taking care to shake the skillet so the oil spreads under the pancake. Then, bring up the heat to high in order to make the bottom side to get crispy. Push it down with a spatula occasionally. Let it cook 2-3 minutes. Once the bottom has reached a nice golden brown color, lower the heat to medium and cook another 2-3 minutes.
5. Repeat step 3 & 4 to make 2 more pancakes.
6. Serve immediately with dipping sauce ^^
3 Thoughts on “Korean Chive Pancake (Bu-Chu-Jeon, 부추전)”
So yummy, we’ve made them twice this week! A real blending of great flavors and textures.
Really love these, super easy to make and very tasty.
Great to hear that. Thanks!