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    Home » Appetizer/Snack

    Buchujeon (Garlic Chive Pancakes)

    Published 09/06/2016. Updated 04/08/2021

    Jump to Recipe

    Simple Korean savory pancakes made with buchu (garlic chives)! Learn how to make it two ways!

    DSC3856 e1616215696567 - Buchujeon (Garlic Chive Pancakes)

    Savory pancakes are a big part of Korean home cooking. Koreans make pancakes with all sorts of ingredients — kimchi (kimchijeon), seafood and scallions (haemul pajeon), potato (gamjajeon), zucchini (hobak buchim), etc. This buchujeon (부추전) is made with buchu (부추), Korean garlic chives. It’s another very common pancake at Korean homes!

    When savory pancakes are seasoned with gochujang (Korean chili pepper paste) and/or doenjang (Korean fermented soybean paste), they are called jangtteok (장떡), so the red version of this pancake I am showing here is actually called buchu jangtteok (부추장떡). You can simply add gochujang, doenjang or a combination. In this recipe, I just used gochujang. It adds a nice spicy kick to the pancakes.

    Which type of garlic chives to use

    Garlic chives have dark green flat leaves and a delicate garlic flavor. Korean garlic chives are thinner and tenderer than Chinese garlic chives commonly found in America. For this recipe, I used Korean garlic chives I grew in my backyard, but they are also available at Korean markets.

    If you can’t find Korean chives, you can use the Chinese variety for this recipe. Look for ones with thin and narrow blades.

    DSC 0435 e1473217729499 - Buchujeon (Garlic Chive Pancakes)

    Variations

    Buchujeon can be made simply with buchu, but I also added thinly sliced onions here. It adds delicious sweetness to the pancakes. Sometimes, I also add thinly sliced perilla leaves (깻잎, kkaennip) and/or chili peppers. If you like it a bit meaty, add some minced pork.

    Korean pancake mix (buchim garu, 부침가루) is best to use for Korean savory pancakes. The ready made mix includes cornstarch, and/or rice powder for crispy pancakes and is flavored with garlic and onion powder and seasoned with salt. If you can’t find it, simple use all purpose flour or gluten free flour. You can also add some cornstarch and/or rice flour for a slightly chewier, crispier texture.

    This recipe is vegan, but you can add an egg to the batter if you like.

    DSC 0520 e1473217639892 - Buchujeon (Garlic Chive Pancakes)

    You can make 2 large pancakes with this recipe. Cut into small pieces before serving or simply let the diners tear with the chopsticks as they eat. Or, make a few small pieces instead.

    More Korean savory pancakes recipes

    Kimchi jeon (kimchi pancakes)
    Nokdujeon (savory mung bean pancakes)
    Gamjajeon (potato pancakes)
    Hobak buchim (zucchini pancakes)
    Haemul Pajeon (Scallion seafood pancakes)


    DSC 0503 1 e1473217551550 - Buchujeon (Garlic Chive Pancakes)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0520 350x350 - Buchujeon (Garlic Chive Pancakes)

    Buchjeon (Garlic Chive Pancakes)

    4.5 from 18 votes
    Appetizer
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 2
    Print Recipe

    Ingredients

    • Makes 2 large pancakes or 6 small ones
    • 1 cup Korean pancake mix (buchimgaru, 부침가루) or simply use all purpose flour or gluten free flour with 1/2 teaspoon salt - see note
    • 3 ounces garlic chives buchu, 부추
    • 1/4 medium onion
    • 1 teaspoon soup soy sauce or regular soy sauce or fish sauce

    Optional Spicy Version

    • 1 cup Korean pancake mix buchimgaru, 부침가루
    • 3 ounces garlic chives buchu, 부추
    • 1/4 medium onion
    • 1 tablespoon gochujang Korean chili pepper paste

    Dipping Sauce

    • 1 tablespoon soy sauce
    • 1 teaspoon vinegar
    • 1 tablespoon water
    • 1/2 teaspoon sugar
    • pinch of black pepper

    Instructions

    • Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
      DSC 0427 e1473218479629 - Buchujeon (Garlic Chive Pancakes)
    • Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.
      DSC 0432 e1473218684826 - Buchujeon (Garlic Chive Pancakes)
    • Mix in the garlic chives and onion.
      DSC 0436 e1473218756453 - Buchujeon (Garlic Chive Pancakes)
    • Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
      DSC 0437 768x514 - Buchujeon (Garlic Chive Pancakes)
    • Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.
      DSC 0483 e1473220054300 - Buchujeon (Garlic Chive Pancakes)

    Notes

    You can also use 3/4 cup flour, 2 tablespoons of cornstarch and 2 tablespoons of rice powder, if available, for a chewier, crisper texture. Add 1/2 teaspoon salt. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. A says

      February 20, 2021 at 9:28 pm

      5 stars
      I made this recipe with Chinese garlic chives, 1/2 cup flour, 1/4 cup cornstarch, and 1/4 cup rice flour. Additionally added 12oz ground chicken breast and an egg. They turned out amazing! Will be making more and adding leftovers when I need to use up ingredients.

      Reply
    2. Mary says

      January 08, 2021 at 9:49 am

      I’ve made this recipe the other night but I added some ground beef and slice jalapeños to the mixture. It was delicious!

      Reply
    3. jackie diu says

      October 21, 2020 at 8:27 pm

      Hiii, I wanted to ask about your Notes. Does 4/3 cups flour equal 1 1/3cup?

      Reply
      • Hyosun says

        October 21, 2020 at 8:47 pm

        Sorry that was a typo. Should have been 3/4 cup. Fixed! Thanks!

        Reply
    4. Evangelina Duman says

      September 27, 2020 at 10:50 am

      5 stars
      I made the mix in the notes before making this recipe and added 1 egg and 1 Tbsp doenjang to the batter. I used the garlic chives from my garden with the onion. For the dipping sauce, I added a pinch of cayenne pepper, a dash of toasted sesame seeds, and a drop or two of toasted sesame oil. This recipe turned out very well! I pre-made the mix from the notes to keep in my pantry so I can make the batter more quickly. Kam-sa-ham-ni-da for sharing your recipe!

      Reply
    5. Sue says

      July 12, 2020 at 2:58 pm

      Hi! I just stumbled onto your site in my search for pajeon recipes. I’m excited to try them out! A quick question- you mentioned in the notes possibly adding meat. If I wanted to, would you suggest ground pork or beef? And should it be cooked first or added raw to the batter? Thanks!

      Reply
      • Hyosun says

        July 12, 2020 at 8:55 pm

        You can just add ground meat to to the batter. Enjoy!

        Reply
    6. B says

      April 12, 2020 at 11:10 am

      There was no where to send a message. Just wanted to point out the “Diping” Sauce is spelt incorrectly.

      Reply
      • Hyosun says

        April 18, 2020 at 9:02 pm

        Thank you! Corrected!

        Reply
    7. Annie says

      February 10, 2020 at 1:00 pm

      How would I make this gluten free?

      Reply
      • B says

        April 12, 2020 at 11:06 am

        I was wondering the same thing.

        Reply
      • Hyosun says

        April 18, 2020 at 12:15 pm

        Try it with rice flour and some gluten free starch.

        Reply
      • Hyosun says

        April 18, 2020 at 9:02 pm

        Just use gluten free flour.

        Reply
        • Linda says

          March 21, 2021 at 8:51 am

          For the dipping sauce, can you recommend what kind of vinegar will be suitable for this?

          Thank you 🙂

          Reply
          • Hyosun says

            March 21, 2021 at 2:07 pm

            Any kind of clear vinegar is fine – white, rice, apple cider, etc.

            Reply
    8. Bkhuna says

      January 24, 2019 at 4:53 am

      I purchased a package of buchim garu but am not sure about the measurements for the mix and liquid.

      I can figure out the dry mix because the directions list grams. Same with the liquid because it’s in mL.

      Other than that, are there any tricks to know? Stand time, etc. I’m use to making Okonomiyaki from mix.

      Reply
    9. Ronald McCoy says

      December 29, 2018 at 2:34 am

      5 stars
      I made the spicy one for dinner according to your recipe. It’s soooooooo good! Thank you! I’ve been trying your recipes and they’re amazing. You’re my new hero!!!

      Reply
    10. Diane says

      June 11, 2018 at 4:28 pm

      I love your recipe! I make mine a bit thinner, a bit thicker French crêpes, and love them that way as well. Today, I combined aehobak, sliced shallots, and buchu and perilla from the garden. I added a bit of fish sauce to the batter (thinking of how aehobak is usually prepared with salted shrimp) in addition to the soup soy sauce, and used Chinese black vinegar for the dipping sauce. There are so many ways to play with this delicious recipe. I’m so grateful to you for introducing me to the idea!

      Reply
    11. monalisa says

      August 02, 2017 at 5:38 pm

      Looks yummy… will try this soon!

      Reply
    12. Nina Rama says

      April 30, 2017 at 11:03 am

      Hi Hyosun! First, thank you so much for sharing your delicious recipes. I’ve tried some of it and never failed. Just a question though, I can’t seem to get the right flavor of pajeon. Do you prefer any brand of buchimgaru? I also can’t find a ssamjang that tastes the same from the restaurants. Looking forward to more of your posts!!!

      Reply
    13. Elain says

      April 11, 2017 at 1:46 pm

      I’m thinking about making these to take to an Easter Brunch potluck… just worried that it’ll be too cold/soggy to eat after sitting a while. One of my favorite comfort foods that my mom would make often.

      Reply
      • Hyosun says

        April 11, 2017 at 10:08 pm

        Hi Elain – It will still be good. Also, if it’s an option, you can bring all the ingredients prepped and pan fry at the brunch location. Happy Easter!

        Reply
    14. Janis says

      November 30, 2016 at 8:04 pm

      Wow this was so delicious and easy to make! I made the plain one but will try making the spicy version soon!

      Reply
      • Hyosun says

        November 30, 2016 at 10:50 pm

        Great! Thanks for letting me know. You’ll like the spicy version too.

        Reply
    15. Linda says

      November 16, 2016 at 11:33 pm

      Thank-You for sharing these recipees! They sound great!

      Reply
    16. Gisela Lara says

      September 08, 2016 at 11:51 am

      I’ve tried few times to make a good 전 but I’ve never been successful so I’m willing to try this recipe!! Thank you!

      Reply
      • Hyosun says

        September 12, 2016 at 10:42 pm

        What was wrong with your jeon before? The batter should be cold, the pan should be preheated and use generous amount of oil.

        Reply
    17. Li-Yong says

      September 07, 2016 at 10:46 pm

      Yummy! Is it possible to make a gluten-free version? Thanks Hyosun!

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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