Vegetable pancake with Asian chives

Buchujeon 부추전

Ingredients

  • ½ cup of flour
  • 2/3 cup of water
  • 1ts salt
  • 1 egg
  • green onions
  • chives
  • zucchini
  • chili pepper
  • 2/3 cup of chopped scallop and shrimp
  • vegetable oil

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Directions

  1. In a big bowl, place ½ cup of flour, 1 ts salt, 2/3 cup of water and mix it.
  2. Chop ½ cup green onions and 3 cup of Asian chives, and shred zucchini to make ½ cup. Total cups of vegetables will be 4 cups
  3. Put chopped vegetables into the mixture of flour and mix it up.
  4. Chop 2/3 cup of shrimp, scallop, or squid (optional)
  5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly and lower the heat down to medium.
  6. Place the chopped seafood over the top and press it with a spoon or spatula.
  7. When the pancake is cooked about 80 %, beat one egg and spread it in the center of the pancake and turn it over using spatula or flip it
  8. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

*tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

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Buchujeon with large shrimp

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92 Comments:

  1. Bremen Melbourne joined 10/17 & has 1 comment

    Hi Maangchi, I’m new to cooking so I’m not sure if I’m doing anything wrong but when I flip my pancake over thes shrimp and scallops would get charred before the pancake gets fully cooked. I was afraid it’ll get burnt before the pancake gets cooked what should I do?

  2. vvcosta United States joined 6/16 & has 4 comments

    I could never figure out what to do with all the wild chives that grew around our yard but this was delicious!!! I’ll try it with seafood next time!


    See full size image

  3. sanne Munich joined 8/14 & has 181 comments

    Hi Maangchi,

    have you ever tried kkaennip (cut into very fine strips) in your pajeon? That’s delicious, too! Just roll the leaves up tightly to cut them.

    This way, I used up some left-over kkaennip once – I hadn’t the time to prepare jangajji then and just tossed the leaves in the freezer for soup (maeuntang).
    Some time later, we had Korean guests (friends from Busan), and no buchu or chives for haemul-pajeon – but we needed some anju … ;o)

    Bye, Sanne.

  4. lovely korea iraq-kurdistan joined 8/12 & has 2 comments

    thank you verey much i love it ,
    your way to describe the recieps is so easy and understanable thank you

  5. jierui Detroit joined 8/10 & has 7 comments

    Are these sometimes made with rice flour? The Korean grocery near my work makes these with a flour that has a consistency very much like tteokbukki: kinda chewy, a little translucent, definitely not wheat flour. I like them, except they use too much oil and I was going to try to make some at home. Thanks!

    Also, I love to add dandelion greens chopped up to your recipe. They are very good in combo with the buchu. And I usually use half white flour, half wheat flour. I don’t eat meat, so I eat more whole grain stuff, and the bonus is that I think wheat flour makes them brown better. Both changes work very well with your wonderful versatile recipe!

  6. Ai loves food Sydney, Australia joined 9/11 & has 3 comments

    Thank you for your recipes!! I come to your site often when I need some new inspiration!!!
    I just made your Kim chi and chives pancake!! Love your work.

  7. Mai Nguyen Viet Nam joined 4/11 & has 1 comment

    Hello, Thanks for the recipe.
    It’s very useful. I’m interested in Korean Food and trying to cook more dishes. This is what I’m looking for.

  8. lindz joined 2/11 & has 1 comment

    Hiii Maangchi! thanks for your lovely tutorial and website! Im always a fan of korean food. this is my 1st time to try to cook korean pancake but i couldnt flip it :( , is that because it too thick? but the taste still pretty good . Thankss!

  9. jeannecho joined 9/10 & has 1 comment

    dear maangchi — i love your site. quick question: is it better to add the seafood later rather than mixing it into the batter? why? thanks!

  10. KKVL Belfast, joined 4/10 & has 15 comments

    would it affect the dipping sauce if i use balsmic vinegar?

  11. jsung joined 3/10 & has 1 comment

    Maangchi,

    I tried many times making korean pancake but I can never get it to be crispy as the one in restaurant. What do I need to do, is it less water or more water or oil or…to make it more crispy? Thank you.

    • Maangchi New York City joined 8/08 & has 11,274 comments

      add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula. hope it works!

    • tyas jakarta, indonesia joined 1/11 & has 5 comments

      Just want to share, if you want to make it crispier you can add a tea spoon of baking soda on the ingredients..
      Happy cooking !

  12. suckychef joined 2/10 & has 1 comment

    Hello thanks for the recipe. I am wondering how to make the dipping sauce? Is it just soy suace and vinegar? What kind of soy sauce and vinegar?

    • Maangchi New York City joined 8/08 & has 11,274 comments

      yes, that’s my dipping sauce for this pancake.
      Mix 1 tbs of soy sauce and ½ tbs of vinegar.
      If you want, add some hot pepper flakes, minced garlic, roasted sesame seeds, and chopped green onions.

  13. 윤영& has 2,259 comments

    이렇게 간단히 설명 해줘서 너무 고맙습니다~!
    이제 부집가루 안사도 돼겠네요 망치 언니 덕분에 ^^
    한국말로 돼있는 비디오 있으세요?

    망치 언니 파이팅~!

    • Maangchi New York City joined 8/08 & has 11,274 comments

      Thank you very much! I never like the taste of buchim garu (pancake mix sold at a Korean grocery store). No korean service yet, but I wish I had time to make Korean version video recipe. T

  14. William& has 1 comment

    I guess it’s common for asian housewives not to measure anything. It’s a acquired skill learned from their mother and mother-in-law!

    Haha!

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