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.
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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