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+ servings

Easy Buchujeon (Korean Garlic Chive Pancakes)

Christie Lai
Buchujeon Korean Garlic Chive Pancake. A crispy, flavourful, savoury pancake with the aromatic flavours from garlic chives, green and white onion. Absolutely delicious and even tastier when paired with a soy vinegar dipping sauce. Great as an appetizer, snack or side dish. This creates 2 pancakes.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine Korean
Servings 4
Calories per serving 159 kcal

Ingredients
  

Batter

Dipping Sauce:

Instructions
 

  • In a large bowl, combine batter ingredients, adding the cold water last. Mix until incorporate and do not over mix.
  • Heat 2 tablespoon of vegetable oil in a large pan on medium heat. Scoop half of the batter into the pan, spreading it evenly into a thin pancake. Fry on each side until golden crispy brown, about 5-10 minutes on each side. Tip: to flip the pancake, slide the pancake onto a large plate, then flip the non-fried side of the pancake into the pan.
  • Once done, the pancake should be crispy, a bit charred, brown and cooked through. If you notice that the pancake is still not cooked through, leave it on the pan to cook over low-medium heat until it is. It should not be gooey inside. Repeat for the above steps for remaining batter.
  • Transfer pancakes to a cutting board or use clean scissor to cut into smaller pieces.
  • In a small bowl, combine dipping sauce ingredients. Serve and enjoy with pancake.
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Nutrition
Calories: 159kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 0.03mg | Sodium: 1339mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1150IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg