Korean Chive Pancake (Buchujeon)
Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Korean pancake mix or all-purpose flour
- ½ tablespoon cornstarch
- 1 cup ice cold water
- 3 ounces garlic chives, cut in half crosswise
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil
- 2 tablespoons soy sauce
- 2 tablespoons plain rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon sesame oil
Instructions
- 1
Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
- 2
Add the garlic chives, garlic, salt and pepper, and mix.
- 3
Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
- 4
Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
- 5
Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
- 6
Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
- 7
Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
- 8
Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.