Buchujeon (Garlic Chive Pancake)

Why This Recipe

• We use enough oil to help the pancake crisp up evenly.
• I've tested this recipe with and without baking powder, and it makes the pancake noticeably crispier, so don't skip it.
• Many buchujeon recipes turn out soggy. Thoroughly drying the garlic chives and spreading the batter evenly across the pan helps achieve a crisp texture.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Pancake Batter

• Garlic Chives: Flat, 1 to 1.5' long green chives that are not hollow like regular chives. Typically found at the Asian market. Substitution: Green onions.
• Onion
• All-purpose Flour: Also known as plain flour.
• Cornstarch: To make the pancake crispy. Substitution: Potato starch.
• Baking Powder: The secret ingredient to making the pancake super crispy.
• Salt
• Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
• Garlic Powder
• Onion Powder: Do not substitute with minced onion or it'll become a soggy pancake.
• Very Cold Water: Do not use room-temperature or warm water as it activates the gluten in the flour, resulting in less crispy pancakes.

Dipping Sauce

• Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
• Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
• Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it does not taste the same.
• Green Onion: To add aroma and flavor.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make buchujeon:

1. Wash the garlic chives thoroughly to remove any dirt, then pat dry with paper towels. Cut into 1.5-inch pieces and transfer to a large mixing bowl.
2. Add the remaining batter ingredients to the bowl with the chives and mix just until combined. Do not overmix.
3. Heat 2 ½ tablespoons (37 ml) of vegetable oil in a large 11-inch nonstick pan over medium-high heat.
4. Once the oil is hot, swirl to coat the pan evenly. Add the batter and spread it thinly and evenly across the surface. Scrape any remaining batter from the bowl to fill in gaps. Reduce heat to medium and cook until the bottom is golden, crispy, and lightly charred, about 3 to 4 minutes.
5. Flip using a large spatula. Pour the remaining oil around the edges of the pan and swirl to prevent sticking. Cook until the other side is golden, crispy, and lightly charred, about 2 to 3 minutes. Press down gently with the spatula a few times to enhance crispiness.
6. Transfer to a cutting board and slice into small squares or wedges, then move to a parchment-lined serving plate.
7. In a small bowl, mix the dipping sauce ingredients and serve alongside the pancake.