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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90 Comments:

  1. 윤영
    Posted December 18th, 2009 at 3:44 am | # |

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

    망치 언니 파이팅~!

    (0)
    • Maangchi New York City joined 8/08
      Posted December 18th, 2009 at 2:15 pm | # |

      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

      (1)
  2. vvcosta United States joined 6/16
    Posted February 17th, 2017 at 8:22 pm | # |

    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

    (0)
  3. sanne Munich joined 8/14
    Posted August 25th, 2014 at 2:55 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted August 25th, 2014 at 6:19 pm | # |

      “have you ever tried kkaennip (cut into very fine strips) in your pajeon?” of course! : )

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  4. lovely korea iraq-kurdistan joined 8/12
    Posted August 10th, 2012 at 5:28 am | # |

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

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    • Maangchi New York City joined 8/08
      Posted August 10th, 2012 at 8:55 am | # |

      Thank you! Happy cooking!

      (0)
  5. jierui Detroit joined 8/10
    Posted October 7th, 2011 at 10:15 pm | # |

    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!

    (0)
    • peonygirl portland, oregon joined 8/09
      Posted December 3rd, 2011 at 1:50 pm | # |

      I’ve seen recipes to use some rice flour with regular white flour. The rice flour gives a nice crispy chewy texture.

      (0)
  6. Ai loves food Sydney, Australia joined 9/11
    Posted September 17th, 2011 at 8:49 pm | # |

    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.

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  7. Mai Nguyen Viet Nam joined 4/11
    Posted April 6th, 2011 at 3:14 am | # |

    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.

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  8. lindz joined 2/11
    Posted February 11th, 2011 at 4:15 am | # |

    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!

    (0)
  9. jeannecho joined 9/10
    Posted September 27th, 2010 at 12:56 am | # |

    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!

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  10. KKVL Belfast, joined 4/10
    Posted May 5th, 2010 at 8:46 pm | # |

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

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    • Maangchi New York City joined 8/08
      Posted May 5th, 2010 at 8:57 pm | # |

      blasamic vinegar sounds good to me!

      (0)
      • KKVL Belfast, joined 4/10
        Posted May 5th, 2010 at 9:12 pm | # |

        alright! thanks loads for the quick reply..i shall make it for lunch tomorrow then =)

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  11. jsung joined 3/10
    Posted March 23rd, 2010 at 9:22 pm | # |

    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.

    (0)
    • Maangchi New York City joined 8/08
      Posted March 24th, 2010 at 4:45 pm | # |

      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!

      (0)
    • tyas jakarta, indonesia joined 1/11
      Posted January 17th, 2011 at 10:41 pm | # |

      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 !

      (0)
      • Tequila Malaysia joined 7/10
        Posted January 18th, 2011 at 12:54 am | # |

        After cooking the vegetable pancake, I prefer to grill it briefly. It helps to excrete some of the oil. Makes it crispier and more fragrant too.

        (0)
  12. suckychef joined 2/10
    Posted February 21st, 2010 at 1:11 pm | # |

    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?

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    • Maangchi New York City joined 8/08
      Posted February 21st, 2010 at 8:32 pm | # |

      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.

      (0)
  13. William
    Posted November 14th, 2009 at 12:16 pm | # |

    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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  14. Anonymous
    Posted October 16th, 2009 at 12:29 pm | # |

    Can I make the batter ahead of time and refriderate it to use later in the day?

    (0)
    • Maangchi New York City joined 8/08
      Posted October 16th, 2009 at 12:39 pm | # |

      No, make your batter when you cook.

      (0)
  15. Robert
    Posted September 24th, 2009 at 5:30 pm | # |

    Why would someone write this? These recipes are great, I enjoy your videos, and plan on using much of your dishes for cooking for my girlfriend (who loves the Koren cuisine)!

    No wonder it was posted “Anonymous”.

    (0)
  16. Thaory
    Posted August 10th, 2009 at 9:54 pm | # |

    I tried your recipe using breakfast pancake instead of plain flour haha. turned out great! really really good! theres nothing wrong with the recipe! its awesome!

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    • Maangchi New York City joined 8/08
      Posted August 11th, 2009 at 6:39 am | # |

      oh, yeah? Thank you for the good tip!

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  17. [email protected] Traveller88
    Posted July 18th, 2009 at 8:18 am | # |

    So happy to find your blog showcasing so many yummy Korean dishes. I live in Switzerland (born in Hong Kong)and have no access to a good korean restaurant. I have been to NYC Korean Town, the Korean BBQ there is the best!!! Now if i crave for Korean food I have to cook myself.
    Re: the pancakes, a lot of people use the Korean pancake mix, i tried once. they are good too. DO you use them too? Some ppl say the mix taste even better. What do you think? I have a pajeon post in my blog but using the mix. and i have to drive an hour to get a pack. I will try to make it like yours next time.

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    • Maangchi New York City joined 8/08
      Posted July 18th, 2009 at 9:11 am | # |

      I don’t use pancake mix, but it’s still delicious.

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  18. Grazie
    Posted July 2nd, 2009 at 12:05 am | # |

    안녕하세요 Maangchi,
    I am Brazilian and live with my Korean husband in Korea. This site is wonderful for me because now I know several cooking traditional food that my husband likes and soon I will get my husband parents here in Korea (theys lives in Bolivia) and hope to please these wonderful dishes.
    감사합니다.

    (0)
    • Maangchi New York City joined 8/08
      Posted July 2nd, 2009 at 9:26 am | # |

      I’m glad to hear that you like my recipes! Keep checking my updated recipes and make a lot of delicious Korean dishes!

      (0)
  19. Rosa
    Posted May 31st, 2009 at 11:54 am | # |

    Ah, I was trying to figure out why the link to the recipe + video wasn’t working… it’s linking back to this page. I think it should be this one, though: https://www.maangchi.com/recipe/ya-chae-jeon

    (0)
  20. Dominique Echard
    Posted May 26th, 2009 at 11:17 am | # |

    Made my first jeon last night and they were delicious. I used my usual Organic Unbleached All Purpose flour (American lol) and it was just fine. I am not sure what Christina and Melsamom are referring to about having to use Korean wheat flour. The bleaching process does make gluten more available in the flour as well as making it appear whiter, so maybe the gluten could be a factor in crisping? At the market I forgot to buy green onions so I used extra zucchini to compensate. Also used a little cayenne pepper for subtle heat as we can’t eat very spicy food. It was great with the dipping sauce!
    Don’t do what I did for the first pancake, though, which is add too much oil. The prevented me from flipping it safely and successfully – hot oil would have gone all over! The second time the pancake and flip was perfect.
    Melsamom, the electric burner should not make a difference as long as your pan was properly preheated. The major differences are response to heat change. When you adjust the flame on a gas burner it responds very quickly and the opposite is true for electric. A trick I saw once is to have two burners going so that if you are doing something more delicate you can switch back and forth from a low burner to a med-high burner. And just as in cooking meat, you must leave the food alone for a time for it to release itself from the pan. So in Maangchi’s recipe the 80% cooking on the one side aids in release. You can also slide a spatula under the cripsy pancake to help it release then shake it before flipping to make sure it has released.
    Hope this helps!

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    • Maangchi New York City joined 8/08
      Posted May 26th, 2009 at 3:59 pm | # |

      Thank you, Dominique! You are a very smart cook!

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  21. La Choi
    Posted May 1st, 2009 at 1:36 pm | # |

    Maangchi, thank you for this amazing site. I’ve been working with your videos for the last month now, and it’s been a great experience. I don’t feel so intimidated about cooking Korean food anymore, and that’s huge for me! Thank you for giving me the confidence to try it! I tried this recepe, and got a tad excited and put some kimchi in there that made it too salty. Next time, I’ll omit the kimchi, or if I do use it I will omit the ts of salt. Thank you again Maangchi for all of us Koreans that only know how to cook western foods. You’re amazing!

    (0)
    • Maangchi New York City joined 8/08
      Posted May 1st, 2009 at 5:57 pm | # |

      Wow, I’m so happy to hear that! Especially the part where you say “I don’t feel so intimidated about cooking Korean food anymore..” makes me feel terrific!

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  22. Maangchi New York City joined 8/08
    Posted March 30th, 2009 at 5:16 pm | # |

    gabieolie,
    If the jeon is too soggy, I suggest adding more flour in the mixture.

    I’m copying and pasting my reply made for someone else on this page.

    “To make your pancake crispier, 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.”

    I use all purpose flour. Good luck with making vegetable jeon!

    (0)
  23. gabieolie
    Posted March 30th, 2009 at 2:14 am | # |

    Hi Maangchi,

    Even though my soondubu turned out great, my vegetable jeon was pretty much a failure. I followed the recipe exactly, but it turned out too soggy. I don’t know if the flour that I have is the bleached kind or all-purpose kind. I should have read all the comments before trying. I’m going to try again using the Korean pancake mix this time. Wish me luck!

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  24. Maangchi New York City joined 8/08
    Posted March 24th, 2009 at 9:19 am | # |

    Araya,
    oh, yeah? : ) Thank you very much!

    (0)
  25. Araya
    Posted March 24th, 2009 at 4:06 am | # |

    Fantastic Recipe!! I love to watch your cooking for years and your buchujeon and kaktookee were my home’s favorites.
    Thank you for sharing.
    (Buchujeon was my first dinner in Seoul… that made me thinking about you)

    ^-^

    (0)
  26. melsamom
    Posted March 1st, 2009 at 12:48 pm | # |

    dear christina, wow thanks for that information! yes I checked again and I did use the bleached american flour! no wonder why i fail miserably!

    dear maangchi, I tried your recipe one more time using all purpose flour and indeed it turns out great!!!! thankssss!!! *HUGSSS!!!*

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  27. christina
    Posted February 28th, 2009 at 10:37 pm | # |

    we made the same mistake and realized you can’t use american flour(bleached) you have to use the korean wheat flour. we discovered how much chewier and crispier it is!

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  28. Maangchi joined 7/08
    Posted February 27th, 2009 at 7:11 pm | # |

    melsamom,
    wow, it sounds like you are already good at Korean cooking! Your buchujeon is soggy and didn’t move on the pan? hmm, the mixture of flour and water may be too watery. Put more flour or use less water so that the mixture is going to be thicker.

    To make your pancake crispier, 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.

    Don’t forget to use a non-stick pan,

    Let me know how your new try turns out.

    (0)
  29. melsamom
    Posted February 27th, 2009 at 6:18 pm | # |

    maangchi, this is the first time I post but I have been a fans of you! I have tried making Bibimbap, Soon Du Bu, Yugechang, kimchi, and buchujeon! and I am looking forward to try more of your recipe! I love it now our family enjoy our weekend using your menu =) Thank you thank you thank you!!! You are sooo awesome!

    however for buchujeon, i have still not succeed, it s very soggy and it did not even movable on the pan. it was a complete failure for me too =(
    Does using electric heat make a different result compared to using gas for cooking it?
    I will try again next time though =) thanks Maangchi =)

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  30. Maangchi New York City joined 8/08
    Posted December 15th, 2008 at 9:54 am | # |

    정함,
    oh, I wish I could help you cook perfect buchu jeon!
    Don’t give up. Practice makes perfect. You already seem to know what you are supposed to do next time you make it. : )

    Lexi,
    Mix 2 tbs soy sauce and 1 tbs vinegar! Thanks,

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  31. 정함
    Posted December 15th, 2008 at 2:05 am | # |

    maangchi, cooking this buchujeon was a complete failure. I think I added too much water but I was sure I did follow your instruction of 1/2 cup of flour and 2/3 of water….haiz…

    (0)
  32. Lexi
    Posted December 14th, 2008 at 6:21 pm | # |

    This recipe is great! I have a question on the sauce in which you eat this with..how do I make it? Thanks

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  33. 정함
    Posted December 11th, 2008 at 7:18 pm | # |

    네 알겠어요! 망치씨, 가르쳐 주셔서 감사합니다. 저녁을 맛있게 부추전을 요리할래요!

    Please correct me if my Korean is not up to standard. I started learning Korean 2 years ago but it is still not up to standard. It was only recently after watching your videos that I took an interest in Korean cooking.

    (0)
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