Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe

Name: Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: Batter:; 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).; 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.; 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.

by tbtool March 9, 2022

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.

Buchu 부추

Buchujeon 부추전 – Korean Pancakes with Asian Garlic Chives Recipe

Serves: 4 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

Batter:
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).
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.
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.

Instructions

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.

Notes

Variations:

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!

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).

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.

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.

Happy cooking, eating and bonding