Authentic Korean Buchujeon (Garlic Chive Pancakes) Recipe

Ingredients

1 bunch Buchu (Asian chives), about 200 grams
1/2 cup all-purpose flour
1/2 cup water
1/2 teaspoon salt
1 Egg
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon vinegar

Steps and instructions

Clean the Buchu (Asian chives) thoroughly to remove any dirt or debris, then chop into 5cm long pieces.
In a bowl, mix together the all-purpose flour, water, and salt to make a batter. Make sure the batter is not too thick or too thin.
Add the chopped Buchu into the batter and stir to ensure all pieces are well coated.
Crack the egg into a separate bowl and beat it lightly. Set aside.
Heat the vegetable oil in a pan over medium heat.
Scoop some of the Buchu and batter mix into the pan, then pour some beaten egg over the top.
Cook until the bottom is golden brown, then flip to cook the other side. Repeat this process until all the batter is used up.
In a separate bowl, mix together the soy sauce and vinegar to make a dipping sauce.
Once the Buchujeon is cooked, serve with the dipping sauce on the side.

Tools for making

Bowl - For mixing the batter and egg
Chopping board - To chop the Buchu into pieces
Knife - To chop the Buchu
Pan - For cooking the Buchujeon
Spatula - To flip the Buchujeon while cooking

Recipe variations

Use rice flour instead of all-purpose flour for a gluten-free version.
Add chopped scallions or onions to the batter for extra flavor.
Replace the Buchu with other vegetables such as zucchini, carrots, or bell peppers.
Add minced garlic or ginger to the batter for a more aromatic taste.
Try using a different dipping sauce, such as sesame soy sauce or spicy chili sauce.
Add a protein element by incorporating cooked shrimp, diced chicken, or tofu into the batter.
Experiment with different herbs or spices, such as adding chopped cilantro or chili flakes to the batter.
Create a crispy crust by coating the Buchujeon in panko breadcrumbs before frying.
Make mini Buchujeon by using small Buchu leaves or cutting the chives into smaller pieces.

Recipe overview

Enjoy a taste of Korean cuisine with this simple and delicious Buchujeon recipe. Buchujeon, also known as Korean chive pancake, is a savory, flavorful dish made with Asian chives, or Buchu, coated in a light batter and pan-fried to golden perfection. The result is a crispy pancake with the fresh, aromatic flavor of chives, perfectly complemented by a tangy soy-vinegar dipping sauce. This recipe takes you through a step-by-step guide on how to prepare this delightful dish at home. In less than an hour, you'll be able to enjoy a healthy, vegetarian-friendly meal or snack that's perfect for any time of the day. Get ready to impress your friends and family with your culinary skills!

Common questions

Can I use regular chives instead of Buchu? No, Buchu has a distinct flavor that is different from regular chives, so it is best to use Buchu for an authentic Buchujeon.
Can I use a different type of flour? It is recommended to use all-purpose flour for this recipe as it provides the desired texture and consistency. Substituting with other flours may alter the results.
Can I make the batter in advance? It is best to prepare the batter fresh when you are ready to cook the Buchujeon. Preparing it in advance may cause the batter to lose its desired consistency.
Can I use a different cooking oil? Vegetable oil works well for this recipe, but you can use other oils with a high smoke point like canola oil or sunflower oil.
Can I skip the dipping sauce? The dipping sauce adds a delicious tangy flavor to the Buchujeon, but you can skip it if you prefer. The dish will still be tasty on its own.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the batter for Buchujeon.
Pan - A frying pan to cook the Buchujeon.
Spatula - A utensil to flip and turn the Buchujeon while cooking.
Bowl - A bowl to mix the soy sauce and vinegar for the dipping sauce.
Plates - Plates to serve the cooked Buchujeon.
Chopping Board - A board to chop the Buchu (Asian chives) into pieces.
Knife - A knife to chop the Buchu into pieces.
Whisk - A whisk to beat the egg for the batter.

Origin stories

Buchujeon originated in the culinary traditions of Korea, where it's considered a popular anju or side dish that goes well with alcoholic drinks. These savory pancakes are usually consumed during springtime when Buchu, or Asian chives, are in full bloom and at their most flavorful. Traditionally, Korean households would make Buchujeon to celebrate the arrival of spring and the abundance of fresh produce. The simplicity of the recipe, using readily available ingredients, reflects the Korean philosophy of highlighting the natural flavors of ingredients. Despite its humble origins, this simple dish has found its place in the hearts of many Koreans and continues to be a beloved feature of Korean cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.