Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe

Ryan’s mom made these Buchujeon. She had par-cooked and packed them into containers which we can chill/freeze and then pan-fry again to golden crisp when we are ready to eat.

2016-02-20 Korean Pancakes Buchujeon-7926-

“Buchu 부추” is garlic chives (Asian chives we called Ku Chye 韭菜) and “Jeon 전” is pancake in the Korean language.
We kept in the fridge (not freezer) because we were eating them in within 2 days.

Korean Pancakes Buchujeon-7932-

All that was needed to be done is to defrost/de-chill these little patties to room temperature…

2016-02-20 Korean Pancakes Buchujeon-7941-

and pan-fry them in a lightly greased skillet on medium-low heat until they are crisply golden on the outside.

Korean Pancakes Buchujeon-7945-

Buchujeon 부추전 – you can choose to dip them with some Korean soy sauce or chilli dip.

Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe.
1½ cup Buchimgaru (Korean Pancake Flour).
1½ cup Water (if you like slight chewy texture, use ice-cold water).
½ teaspoon Sea Salt (you may add up to 1 tsp if you are eating without soy sauce dipping).

Note: If you cannot find Korean Pancake Batter (more tasty) at your grocer’s, you may use Plain Flour or Sweet Rice Flour but do add an Egg to the batter for flavour enhancement.

Secondary Ingredients (all to be finely chopped):
3 parts Asian Garlic Chives (locally known as Ku Chye -韭菜).
1 part Scallions, omit if you don’t have or can’t get any.
Carrots (amount according to your desire).
1 Fresh Red and Green Chilli Pepper each, sliced (amount according to your desire and keep some for dipping sauce).

Vegetable Oil about ¼ cup, enough for greasing the pan for frying. Use more oil if you like very crispy pancakes.

You can use any vegetables deemed fit for making these pancakes using the above batter. Some examples are:
bell peppers, corn, carrots, Asian chives (ku chye in Hokkien), onions, long beans, scallions, Thai fresh dill, peas, zucchini, OR you can add some diced seafood like scallops, shrimp, squid (octopus), even crabmeat if you are adventurous!

Traditionally, Korean folks cook large pancakes and cut them into smaller squares but Ryan’s mom has made them into bite-size coins. If you intend to make a huge pancake, it is not necessary to chop the chives, alternatively, you can cut them into 1 inch lengths.

Dipping Sauce:
1 tablespoon Korean Apple Cider Vinegar (if you like more citrus sour use 2 tbs).
2 tablespoons Korean Soya Sauce (or Japanese Shoyu).
1 tablespoon Water, optional (if you find the taste too strong).
½ teaspoon Chopped Chilli Peppers, optional.
½ – 1 teaspoon Minced Garlic, optional.
Mix the ingredients together and serve as a dipping sauce to accompany the pancakes.

Place flour and salt in a big bowl and whisk in (egg and) water.

Put chopped vegetables and chillies into the batter and mix well.

Heat and grease pan with some oil and spoon the vegetable batter onto the pan on medium-low heat.

If using seafood: Place the finely diced seafood on top of batter and gently pat down to “glue” them onto the pancakes.

When the pancakes are half cooked, turn it over carefully. Continue frying till crisp on both sides.

Note: If you intend to make these for future consumption, flash cook till pancakes are formed (as long as batter can hold its shape and do not brown).

P.S. You may substitute Korean brands with Japanese brands if you cannot get them in your area but certain Asian seasonings are stronger and/or may be differ in tastes.

Korean Buchujeon Collage

Buchujeon 부추전 is Korean Pancakes with Asian Garlic Chives. They are vegan friendly.

Korean Buchujeon 부추전

Buchujeon 부추전 – we didn’t have Korean soy sauce so we ate them with Japanese shoyu which is similar to Korean soy. We didn’t add garlic or chillies to the sauce either.

Happy cooking, eating and bonding 🙂

2 Responses to “Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe”
  1. Cate B says:

    these are beautiful!

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