📝 About This Recipe
Buchujeon is a beloved Korean savory pancake that celebrates the vibrant, garlicky snap of fresh Asian chives nestled in a light, shatteringly crisp batter. This rustic dish is a staple of Korean rainy-day comfort food, offering a perfect balance of earthy greens and satisfying crunch. Whether served as a quick snack or a communal appetizer, its simplicity belies a sophisticated depth of flavor that is truly addictive.
🥗 Ingredients
Main Ingredients
- 200 grams Korean Garlic Chives (Buchu) (trimmed and cut into 2-inch lengths)
- 1/2 small Onion (very thinly sliced)
- 1/4 cup Zucchini (cut into matchsticks)
- 1 piece Red Chili Pepper (thinly sliced diagonally for color and heat)
- 1 piece Green Chili Pepper (Serrano or Cheongyang) (thinly sliced)
The Batter
- 1 cup All-purpose Flour (or Korean pancake mix (Buchimgaru))
- 2 tablespoons Potato Starch or Cornstarch (for extra crispiness)
- 1 cup Ice Cold Water (crucial for a light texture)
- 1 teaspoon Soy Sauce (for seasoning the batter)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt (adjust if using pre-seasoned pancake mix)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Gochugaru (Korean red pepper flakes) (optional for heat)
For Frying
- 4-6 tablespoons Vegetable Oil (use a neutral oil with a high smoke point)
👨🍳 Instructions
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1
Prepare the vegetables: Wash the garlic chives thoroughly and pat them dry. Cut them into 2-inch (5cm) lengths. Thinly slice the onion, zucchini, and chili peppers.
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2
In a small bowl, whisk together all the dipping sauce ingredients (soy sauce, vinegar, water, sugar, sesame seeds, and gochugaru) until the sugar dissolves. Set aside.
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3
In a large mixing bowl, combine the flour, potato starch, garlic powder, and salt. Whisk briefly to aerate.
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4
Gradually pour the ice-cold water and 1 teaspoon of soy sauce into the flour mixture. Whisk gently until just combined. Do not overmix; a few small lumps are perfectly fine and help with the texture.
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5
Add the chives, onion, zucchini, and chili peppers into the batter. Use your hands or a spatula to toss the vegetables so they are lightly and evenly coated. The batter should act as a binder, not a thick blanket.
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6
Heat a large non-stick skillet over medium-high heat. Add 2-3 tablespoons of oil, swirling to coat the entire surface. The oil should be shimmering before you add the batter.
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7
Ladle half of the mixture into the pan. Spread it out quickly into a thin, even circle. Use a spatula to press down slightly to ensure even contact with the pan.
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8
Cook for 3-4 minutes. You will see the edges turn golden brown and the top of the batter start to look set and opaque.
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9
Before flipping, drizzle a little more oil around the edges of the pancake. This ensures the second side gets just as crispy as the first.
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10
Carefully flip the pancake with a wide spatula. Cook for another 3 minutes, pressing down occasionally, until the bottom is golden brown and crispy.
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11
Transfer the pancake to a wire rack for 30 seconds (this prevents the bottom from getting soggy) then slide onto a cutting board.
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12
Repeat the process with the remaining batter and oil.
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13
Slice the pancakes into bite-sized squares or wedges and serve immediately while hot and crackling.
💡 Chef's Tips
Always use ice-cold water for the batter; the temperature difference between the cold batter and hot oil creates a steam reaction that makes the pancake extra crispy. Don't over-moisten the chives; make sure they are well-dried after washing so they don't release excess water into the batter. If you want an even crispier edge, use a generous amount of oil—Korean pancakes are essentially shallow-fried. For a seafood twist (Haemul Buchujeon), add a handful of chopped shrimp, squid, or clams to the vegetable mix. Avoid over-mixing the batter after adding the flour to prevent gluten development, which can make the pancake chewy rather than crispy.
🍽️ Serving Suggestions
Serve with a chilled glass of Makgeolli (Korean rice wine) for the most authentic experience. Pair with a side of spicy Baechu-kimchi to cut through the richness of the fried pancake. Serve as part of a traditional Korean 'Banchan' spread alongside steamed rice and a light soybean paste soup (Doenjang-guk). If serving as a snack, keep the dipping sauce in individual small ramekins for each guest. Add a side of pickled onions (Yangpa-jangajji) for a crunchy, acidic contrast.