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Korean pancakes, or jeon, come in many varieties. Today we are making buchujeon, or Korean Chive Pancakes. These pancakes are crispy, savory, and a great side dish or stand-alone snack!
What is the difference between Korean garlic chives and other chives?
Both Korean and Chinese chives are long and flat in shape, unlike American chives which are thinner and more delicate, and have a lighter flavor. Korean chives are thinner and more tender than Chinese chives, so they are perfect for making kimchi. If you are able to go to a Korean supermarket, get some Korean chives! If not, Chinese chives work perfectly and should be available at any Asian supermarket!
I often get asked if you can use American chives for this recipe. Personally, I don’t believe that American chives will bring in as much flavor because they are not as strong, so if you are planning to substitute the American chives, use green onion instead. This will make a slightly different dish called pajeon (Korean scallion pancakes) that is just as tasty!
These chive pancakes can be eaten alone or paired with other banchan. Check out our other banchan recipes like the Korean Braised Potato Recipe!
Here’s what you’ll need for this recipe:
For the pancakes:
- 1 bunch garlic chives (2 cups when copped)
- 1 cup flour
- 1 cup water
- 1 egg
- ½ teaspoon sea salt
- ½ teaspoon sugar
- Cooking oil
*bolded ingredients can be substituted for Korean pancake mix
For the sauce (optional)
Let’s make Easy Korean Chive Pancakes:
1. Cut the chives into five sections so that each piece is about 1 ½ inches long. This should be about 2 cups of chives
2. Make the batter by combining the following ingredients:
- 1 cup flour
- 1 cup water
- 1 egg
- ½ teaspoon sea salt
- ½ teaspoon sugar
Skip this step if you are using a Korean pancake mix.
3. Mix the batter with the chives. The key here is to only lightly coat the chives. It may look like it’s not enough batter, but it’s actually the right amount!
4. Oil the pan with your choice of cooking oil
5. Add the pancake batter to the pan and spread it out in a thin, even layer
6. Fry for 2-3 minutes on each side until you achieve a golden brown color
7. Cut it up and add it to your side dish collection!
(Optional) For the dipping sauce, combine soy sauce, rice vinegar and sesame seeds all to taste.
Print
Easy Korean Chive Pancakes (Buchujeon)
- Prep Time: 9 min
- Cook Time: 6 min
- Total Time: 15 min
- Yield: 1-2 Servings
Description
Korean pancakes, or jeon, come in many varieties. Today we are making buchujeon, or Korean Chive Pancakes. These pancakes are crispy, savory, and a great side dish or stand-alone snack!
Ingredients
For the pancakes:
-
1 bunch garlic chives (2 cups when copped)
-
1 cup flour
-
1 cup water
-
1 egg
-
½ teaspoon sea salt
-
½ teaspoon sugar
-
Cooking oil
*bolded ingredients can be replaced with Korean pancake mix
For the sauce (optional)
-
Soy sauce
-
Rice vinegar
-
Roasted sesame seeds
Instructions
1. Cut the chives into five sections so that each piece is about 1 ½ inches long. This should be about 2 cups of chives
2. Make the batter by combining the following ingredients:
-
1 cup flour
-
1 cup water
-
1 egg
-
½ teaspoon sea salt
-
½ teaspoon sugar
Skip this step if you are using a Korean pancake mix.
3. Mix the batter with the chives. The key here is to only lightly coat the chives. It may look like it’s not enough batter, but it’s actually the right amount!
4. Oil the pan with your choice of cooking oil
5. Add the pancake batter to the pan and spread it out in a thin, even layer
6. Fry for 2-3 minutes on each side until you achieve a golden brown color
7. Cut it up and add it to your side dish collection!
(Optional) For the dipping sauce, combine soy sauce, rice vinegar and sesame seeds all to taste
Notes
Make sure not to overdo the batter! Too much batter will create soggy, undercooked pancakes. Instead, add just enough batter to lightly coat the chives.
