Korean Chive Pancake (Buchujeon)
Korean Chive Pancake (Buchujeon) uses Garlic Chives and is one of those foods that may seem like there is not much difference between different recipes but you can actually have an amazingly good chive pancakes and oh, so-so Buchujeon so please try this recipe.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz Korean or Chinese chives – makes about 5 cups
- 1 1/2 Cup flour ((I used unbleached flour))
- 1 Cup + 2 Tbsp water
- 1 egg ((large))
- 1/2 tsp Sea Salt (Trader Joe's) ((fine sea salt))
- 1/2 tsp sugar
- Vegetable oil for frying
Instructions
- 1
Clean chives and cut into 2 inch long pieces.
- 2
Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
- 3
In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don’t have too much batter.
- 4
Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
- 5
When oil moves around freely like water, when swirled, pour chive pancake mixture and spread it out with spatula on pan. A mistake you can make here is to make the pancake too thick.
- 6
Cook for about 2 min or until about 70% of surface looks cooked.
- 7
While pancake is cooking, make a simple Dipping Soy Sauce and serve either with some sesame seeds or chopped green onions or chive flowers like I did here!
- 8
Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
- 9
Transfer pancake onto a cutting board and cut into squares or diamonds. You can also just serve it whole and allow people to just cut it at the table.