Introduction
There’s something magical about the crispy, golden bite of Buchujeon (Garlic Chive Pancakes). These savory Korean pancakes, made with fragrant garlic chives and a light batter, are not only quick, easy, and simple to make but also incredibly delicious. If you’re looking for a satisfying snack, a side dish for your Korean feast, or a way to use up fresh chives, this recipe is a game-changer. In just 20 minutes, you’ll have a flavorful dish that will leave everyone asking for more!
Traditionally enjoyed during Korean holidays or as a comforting rainy-day treat, Buchujeon pairs wonderfully with a tangy dipping sauce and a hot cup of tea. Now, let’s dive into the best Buchujeon (Garlic Chive Pancakes) recipe you’ll ever try!
Buchujeon (Garlic Chive Pancakes) Recipe
Description
These crispy and savory Korean pancakes are loaded with garlic chives and served with a flavorful dipping sauce. Perfect for a quick snack or side dish!
Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings: 2-4
Calories: 220 per serving
Ingredients
- 1 cup garlic chives (buchu), chopped
- 1/2 cup all-purpose flour
- 1/4 cup potato starch (or cornstarch)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 3/4 cup cold water
- 1 large egg
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon gochugaru (Korean red pepper flakes) (optional)
- 2 tablespoons vegetable oil (for frying)
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 1/2 teaspoon sugar
- 1/4 teaspoon gochugaru (optional)
Instructions
- Prepare the Batter – In a mixing bowl, whisk together the flour, potato starch, salt, sugar, and baking powder. Add cold water and egg, stirring until smooth.
- Add the Chives – Gently fold in the chopped garlic chives, soy sauce, sesame oil, and gochugaru.
- Heat the Pan – In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Cook the Pancakes – Pour half of the batter into the pan, spreading it evenly. Cook for about 3-4 minutes until the edges turn golden brown.
- Flip and Crisp – Carefully flip the pancake and cook for another 3 minutes until crispy and cooked through.
- Repeat – Add another tablespoon of oil and repeat with the remaining batter.
- Make the Dipping Sauce – Combine all dipping sauce ingredients in a small bowl and stir well.
- Serve & Enjoy – Slice the pancakes into wedges, dip, and enjoy!
Notes
- For extra crispiness, add a bit more potato starch to the batter.
- If you like a spicier kick, add sliced red chili peppers.
- These pancakes taste best when served immediately!
Why You’ll Love This Buchujeon (Garlic Chive Pancakes)
Quick & Easy – Ready in just 20 minutes! Budget-Friendly – Uses simple pantry ingredients. Crispy & Delicious – Perfect texture with bold flavors. Versatile – Great as a snack, side dish, or appetizer. Healthy & Light – Garlic chives are packed with vitamins!
Buchujeon (Garlic Chive Pancakes) ingredients and Substitutions
- Garlic Chives (Buchu): The star ingredient! If unavailable, substitute with green onions or leeks.
- Potato Starch: Enhances crispiness. Cornstarch is a great alternative.
- Gochugaru (Korean Red Pepper Flakes): Adds a mild heat. You can omit it or use red pepper flakes.
- Soy Sauce & Sesame Oil: Essential for umami depth. Tamari or coconut aminos work for a gluten-free version.
How to Make Buchujeon (Garlic Chive Pancakes) – Step-by-Step
Prepare the Batter – Mix dry ingredients, then whisk in wet ingredients.
Fold in Chives – Stir chopped garlic chives into the batter.
Heat Oil & Fry – Pour batter into a hot pan, cooking until golden and crispy.
Flip & Cook – Flip the pancake and crisp the other side.
Serve Hot – Slice and dip in sauce!
Expert Tips for Success
Use Cold Water – It helps keep the batter light and crisp. Don’t Overmix – Stir just until combined to avoid a chewy texture. Press Down While Cooking – Helps achieve an even, crispy texture. Serve Immediately – Buchujeon is best eaten hot for the ultimate crispiness!
Variations and Customizations for Buchujeon (Garlic Chive Pancakes)
- Make It Vegan: Omit the egg and add 1/4 cup of carbonated water for fluffiness.
- Gluten-Free Option: Swap flour with rice flour or a gluten-free blend.
- Seafood Twist: Add shrimp or squid for extra protein.
- Cheesy Upgrade: Sprinkle mozzarella for a gooey delight.
Storage and Reheating Instructions for Buchujeon (Garlic Chive Pancakes)
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Pan-fry over low heat until crispy again or use an air fryer at 350°F for 3 minutes.
- Freezing: Wrap pancakes individually and freeze for up to 1 month. Reheat directly from frozen!
Serving Suggestions
Buchujeon pairs wonderfully with:
- Kimchi – A classic Korean side!
- Steamed Rice – Turns it into a full meal.
- Soup – Pair with a warm bowl of miso or doenjang jjigae.
- Korean BBQ – A great addition to grilled meats.
Frequently Asked Questions (FAQs)about Buchujeon (Garlic Chive Pancakes)
How to make Buchujeon (Garlic Chive Pancakes)?
To make Buchujeon, mix a simple batter of flour, starch, egg, and seasonings. Stir in fresh garlic chives, then pan-fry until golden and crispy. Serve with a savory dipping sauce!
Can I use regular chives instead of garlic chives?
Yes, but garlic chives have a stronger, garlicky flavor, making them ideal.
Why is my Buchujeon not crispy?
Use a hot pan, the right amount of oil, and avoid overcrowding the pan for maximum crispiness.
Can I make it ahead?
It’s best fresh, but you can store and reheat leftovers using the tips above.
Related Recipes
Love Buchujeon? Try these delicious Korean recipes next:
- Kimchi Pancakes (Kimchijeon)
- Pajeon (Scallion Pancakes)
- Korean BBQ Bulgogi Beef
Conclusion
There you have it—the best Buchujeon (Garlic Chive Pancakes) recipe that’s crispy, savory, and unbelievably easy to make! Whether you’re a Korean food lover or a beginner in the kitchen, this dish is a must-try. Gather your ingredients, fire up your skillet, and enjoy a batch of homemade Buchujeon today!