Crispy and Delicious Buchujeon (Korean Chive Pancake)
The Best Buchujeon Recipe for a Rainy Day: Make it Easily and Enjoy!
Introducing a delicious Buchujeon recipe made with a bundle of fresh, seasonal chives. While it’s also tasty as a seasoned side dish, pan-fried until crispy, it’s perfect as a snack for kids! Buchujeon is packed with nutrients that even picky eaters will love. Make it right now! 🙂
Main Ingredients- 1 bunch fresh chives (about one handful)
- 1/4 Korean zucchini (or regular zucchini)
- 1/4 carrot
- 1/2 onion
Batter Ingredients- 2 cups pancake mix (buchim garu)
- 1.5 cups water (approx. 300ml)
- 1 large egg
Dipping Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2-3 Cheongyang peppers (finely chopped)
- A little sesame oil
- A little toasted sesame seeds
- 2 cups pancake mix (buchim garu)
- 1.5 cups water (approx. 300ml)
- 1 large egg
Dipping Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2-3 Cheongyang peppers (finely chopped)
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh chives. Rinse them thoroughly under running water to remove any dirt or debris. Be gentle to avoid wilting the chives.
Step 2
Lightly pat the rinsed chives dry. Then, cut them into bite-sized pieces, about 5cm (2 inches) long. If they’re too long, it can be difficult to pan-fry the pancake.
Step 3
Wash the zucchini, carrot, and onion, trim off the ends, and julienne them thinly. Try to match the size of these vegetables to the chives for a visually appealing result and easier eating.
Step 4
In a large bowl, crack the egg. Add the 2 cups of pancake mix. Pour in 1 cup of water first and whisk with chopsticks or a whisk until there are no lumps. Gradually add the remaining 1/2 cup of water while mixing to achieve the desired batter consistency. If the batter is too thick, the chives might not stick well; if it’s too thin, the pancake could become tough. A slightly thinner batter is usually best.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about one large spoonful of batter onto the hot pan and spread it thinly. Arrange the prepared chives and julienned vegetables evenly over the batter. Placing the vegetables on top of the batter helps them adhere better and creates a nice appearance.
Step 6
Reduce the heat to medium-low. Let it cook for about 3-4 minutes until the edges are golden brown and the bottom is cooked. Be mindful of the heat to prevent burning. Once the bottom is golden, carefully flip the pancake using a spatula and cook the other side until golden brown.
Step 7
Once both sides are crispy and golden brown, your Buchujeon is ready! Carefully remove the finished pancake and repeat the process with the remaining batter and vegetables. It’s best enjoyed hot off the pan. To elevate the flavor, prepare a dipping sauce: mix 3 Tbsp soy sauce, 1 Tbsp gochugaru, 2-3 finely chopped Cheongyang peppers, a little sesame oil, and a sprinkle of toasted sesame seeds for a spicy and savory condiment. Enjoy your delicious meal with the homemade sauce!
