buchujeon

Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and...

Chive pancake (Buchujeon: 부추전)

all-purpose flour

fish sauce salt

Asian chives (buchu in Korean), chopped (about 1½ cups)

¼ cup onion, chopped

vegetable oil

Just lower the heat a little while cooking the pancake.

Reply by Maangchi on October 26, 2017

Hi Maangchi, I&#039;m new to cooking so I&#039;m not sure if I&#039;m doing anything wrong but when I flip my&hellip;

Comment by Bremen on October 26, 2017

Hi Maangchi, I&#039;m new to cooking so I&#039;m not sure if I&#039;m doing anything wrong but when I flip my pancake over thes shrimp and scallops would get charred before the pancake gets fully cooked. I was afraid it&#039;ll get burnt before the pancake gets cooked what should I do?

I could never figure out what to do with all the wild chives that grew around our yard but this&hellip;

Comment by vvcosta on February 18, 2017

I could never figure out what to do with all the wild chives that grew around our yard but this was delicious!!! I&#039;ll try it with seafood next time!

&quot;have you ever tried kkaennip (cut into very fine strips) in your pajeon?&quot; of course! : )

Reply by Maangchi on August 25, 2014

Hi Maangchi, have you ever tried kkaennip (cut into very fine strips) in your pajeon? That&#039;s delicious, too! Just roll&hellip;

Comment by sanne on August 25, 2014

Hi Maangchi, have you ever tried kkaennip (cut into very fine strips) in your pajeon? That&#039;s delicious, too! Just roll the leaves up tightly to cut them. This way, I used up some left-over kkaennip once - I hadn&#039;t the time to prepare jangajji then and just tossed the leaves in the freezer for soup (maeuntang). Some time later, we had Korean guests (friends from Busan), and no buchu or chives for haemul-pajeon - but we needed some anju ... ;o) Bye, Sanne.

Reply by Maangchi on August 10, 2012

thank you verey much i love it , your way to describe the recieps is so easy and understanable thank&hellip;

Comment by lovely korea on August 10, 2012

thank you verey much i love it , your way to describe the recieps is so easy and understanable thank you

I&#039;ve seen recipes to use some rice flour with regular white flour. The rice flour gives a nice crispy chewy&hellip;

Reply by peonygirl on December 3, 2011

I&#039;ve seen recipes to use some rice flour with regular white flour. The rice flour gives a nice crispy chewy texture.

Are these sometimes made with rice flour? The Korean grocery near my work makes these with a flour that has&hellip;

Comment by jierui on October 8, 2011

Are these sometimes made with rice flour? The Korean grocery near my work makes these with a flour that has a consistency very much like tteokbukki: kinda chewy, a little translucent, definitely not wheat flour. I like them, except they use too much oil and I was going to try to make some at home. Thanks! Also, I love to add dandelion greens chopped up to your recipe. They are very good in combo with the buchu. And I usually use half white flour, half wheat flour. I don&#039;t eat meat, so I eat more whole grain stuff, and the bonus is that I think wheat flour makes them brown better. Both changes work very well with your wonderful versatile recipe!

Thank you for your recipes!! I come to your site often when I need some new inspiration!!! I just made&hellip;

Comment by Ai loves food on September 18, 2011

Thank you for your recipes!! I come to your site often when I need some new inspiration!!! I just made your Kim chi and chives pancake!! Love your work.

Hello, Thanks for the recipe. It&#039;s very useful. I&#039;m interested in Korean Food and trying to cook more dishes. This&hellip;

Comment by Mai Nguyen on April 6, 2011

Hello, Thanks for the recipe. It&#039;s very useful. I&#039;m interested in Korean Food and trying to cook more dishes. This is what I&#039;m looking for.

Hiii Maangchi! thanks for your lovely tutorial and website! Im always a fan of korean food. this is my 1st&hellip;

Comment by lindz on February 11, 2011

Hiii Maangchi! thanks for your lovely tutorial and website! Im always a fan of korean food. this is my 1st time to try to cook korean pancake but i couldnt flip it :( , is that because it too thick? but the taste still pretty good . Thankss!

[...] Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes Feb.03, 2011 in Amazing Asian Cooking Site This gal knows&hellip;

Comment by Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes -...

[...] Amazing Asian Cooking Site &ndash; Fresh &amp; Fabulous Recipes Feb.03, 2011 in Amazing Asian Cooking Site This gal knows how to cook! Her recipes are unique and made with FRESH ingredients. Maangchi is her name and cooking is her game. Check out her videos on You Tube for tutorials on how to prepare some of her recipes. Try the Buchujeon (Vegetable pancake with Asian chives.) Please visit her at https://www.maangchi.com [...]

dear maangchi -- i love your site. quick question: is it better to add the seafood later rather than mixing&hellip;

Comment by jeannecho on September 27, 2010

dear maangchi -- i love your site. quick question: is it better to add the seafood later rather than mixing it into the batter? why? thanks!

Reply by Maangchi on May 6, 2010

would it affect the dipping sauce if i use balsmic vinegar?

Comment by KKVL on May 6, 2010

Just want to share, if you want to make it crispier you can add a tea spoon of baking soda&hellip;

Reply by tyas on January 18, 2011

Just want to share, if you want to make it crispier you can add a tea spoon of baking soda on the ingredients.. Happy cooking !

Maangchi, I tried many times making korean pancake but I can never get it to be crispy as the one&hellip;

Comment by jsung on March 24, 2010

Maangchi, I tried many times making korean pancake but I can never get it to be crispy as the one in restaurant. What do I need to do, is it less water or more water or oil or...to make it more crispy? Thank you.

yes, that&#039;s my dipping sauce for this pancake. Mix 1 tbs of soy sauce and &frac12; tbs of vinegar. If&hellip;

Reply by Maangchi on February 22, 2010

yes, that&#039;s my dipping sauce for this pancake. Mix 1 tbs of soy sauce and &frac12; tbs of vinegar. If you want, add some hot pepper flakes, minced garlic, roasted sesame seeds, and chopped green onions.

Hello thanks for the recipe. I am wondering how to make the dipping sauce? Is it just soy suace and&hellip;

Comment by suckychef on February 21, 2010

Hello thanks for the recipe. I am wondering how to make the dipping sauce? Is it just soy suace and vinegar? What kind of soy sauce and vinegar?

Thank you very much! I never like the taste of buchim garu (pancake mix sold at a Korean grocery store).&hellip;

Reply by Maangchi on December 18, 2009

Thank you very much! I never like the taste of buchim garu (pancake mix sold at a Korean grocery store). No korean service yet, but I wish I had time to make Korean version video recipe. T

이렇게 간단히 설명 해줘서 너무 고맙습니다~! 이제 부집가루 안사도 돼겠네요 망치 언니 덕분에 ^^ 한국말로 돼있는 비디오 있으세요? 망치 언니&hellip;

Comment by 윤영 on December 18, 2009

이렇게 간단히 설명 해줘서 너무 고맙습니다~! 이제 부집가루 안사도 돼겠네요 망치 언니 덕분에 ^^ 한국말로 돼있는 비디오 있으세요? 망치 언니 파이팅~!

I guess it&#039;s common for asian housewives not to measure anything. It&#039;s a acquired skill learned from their mother and&hellip;

Comment by William on November 14, 2009

I guess it&#039;s common for asian housewives not to measure anything. It&#039;s a acquired skill learned from their mother and mother-in-law! Haha!

Make batter

Combine the flour, ¾ cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion.

Cook pancake

Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one, at a time.

Turn over pancake

Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake.buchujeon Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it’s crisp on both sides.

Finish

Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces.

Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and even hotteok! But the simplest way to enjoy chives is to make a Korean-style savory pancake like I&#039;m showing you in this recipe. You can serve a hot, crunchy, and gorgeous-looking pancake so quickly. It tastes a little salty with chive aroma, so it goes well with rice. This was one of my most frequent side dishes that I used to prepare for my children&#039;s lunchbox, and they still talk about how good it was! If you want to pack it in a lunchbox, cut it into bite size pieces, usually rectangular, before putting it in. If you want to make both sides of this pancake crunchy, cook it over high or medium high heat and use a generous amount of cooking oil. And be sure to cook it in a non-stick skillet so that the pancake won&#039;t stick to the pan. Ingredients: Serves 2 &frac34; cup all-purpose flour. 2 teaspoons fish sauce or 1&frac12; teaspoons kosher salt 4 ounces Asian chives (buchu in Korean), chopped (about 1&frac12; cups) &frac14; cup onion, chopped. 2 to 4 tablespoons vegetable oil. Directions. Combine the flour, &frac34; cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion. Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one at a time. Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake. Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it&#039;s crisp on both sides. Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces.

This delicious Korean chive pancake (buchujeon) is savory and crispy. It makes a great appetizer, satisfying your taste buds!

Korean Chive Pancake (Buchujeon)

Cup all purpose plain flour (, sifted)

cornstarch

salt

garlic powder

onion powder

water (, icy cold)

garlic chives ((3.2 ounces), cleaned and cut in half)

g prawns ((5.3 ounces), cleaned and cut into smaller pieces)

black pepper (, to season prawns)

red chili (, thinly sliced diagonally)

Tbsp cooking oil

Prepare a medium size bowl and add flour, cornstarch, sea salt, garlic powder, onion powder and the icy cold water. Whisk it well. Add Korean chives and prawns in the pancake batter and mix them well.

Preheat the frying pan on high heat until the bottom of the pan is well heated. Add cooking oil and ensure the oil is spread all the way around the pan. (Watch out for oil splash.) Wait until the temperature of oil is ready to cook. To check, drop a bit of pancake batter into the pan. If it sizzles, it is ready.

Reduce the heat to medium high heat. Scoop out the pancake mixture with a ladle and spread it evenly and thinly around the pan. Reduce the heat to medium. Move the pancake in circular motion from time to time so the pancake doesn’t get stuck to the pan.

Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake. Took around 4 minutes). Add some cooking oil around the edges of the pancake circle if necessary. Press the pancake with the spatula a couple of times to sizzle and make it crispy. Cook further for 3-4 minutes. Turn the heat off and transfer it onto a plate or a cutting board.

Top 2 buchujeon recipes from across the web

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Chive pancake (Buchujeon: 부추전)

Korean Chive Pancake (Buchujeon)

Top 2 buchujeon recipes from across the web

The most viewed buchujeon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chive pancake (Buchujeon: 부추전)

Korean Chive Pancake (Buchujeon)

The most viewed buchujeon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine