Chive pancake

Buchujeon 부추전

Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and even hotteok!

But the simplest way to enjoy chives is to make a Korean-style savory pancake like I’m showing you in this recipe. You can serve a hot, crunchy, and gorgeous-looking pancake so quickly. It tastes a little salty with chive aroma, so it goes well with rice. This was one of my most frequent side dishes that I used to prepare for my children’s lunchbox, and they still talk about how good it was! If you want to pack it in a lunchbox, cut it into bite size pieces, usually rectangular, before putting it in.

If you want to make both sides of this pancake crunchy, cook it over high or medium high heat and use a generous amount of cooking oil. And be sure to cook it in a non-stick skillet so that the pancake won’t stick to the pan.

Ingredients:

Serves 2

Directions

  1. Combine the flour, ¾ cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat.
  3. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one at a time.
    부추전
  4. Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan.
  5. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake. buchujeon
  6.  Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it’s crisp on both sides.
  7. Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces. buchujeon (부추전)

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92 Comments:

  1. Maangchi New York City joined 8/08 & has 12,047 comments

    Resa
    Thanks for letting me know about your pancake making,
    Practice makes perfect! : )

  2. I just made this! It is so yummy! I don’t think i layered it thinly enough in the pan, so its not that crispy. Still good. Thank you!

  3. Maangchi New York City joined 8/08 & has 12,047 comments

    Kurt Van Vlaenderen
    Congratulation!
    You have already made jobchae (stir fry noodles with vegetable) and bibimbap! These 3 dishes take some time to cook, but you made it! You must be good at cooking.
    I am sure your kimchi will turn out well too.

  4. Kurt Van Vlaenderen& has 2 comments

    Maangchi,

    I’ve tried your “jeon” recipe and it was wonderful. It reminded me of my stay in Korea. Als your recipies on chabchae and bibimbab worked out wonderful. I’ve ordered some more ingredients throught the internet to prepare Kimchi. Thanks to share your delicious knowledge.
    Kurt – Belgium

  5. Maangchi New York City joined 8/08 & has 12,047 comments

    candice,
    I would like to encourage you to cook a lot. Cooking is fun! : )
    Thank you!

  6. I’m korean, but i dont know how to make very much korean food :(

    Thank you for starting your website! Now i can start cooking what i never learned from my mom.

    And my american husband will love it!

    Thanks unni!

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    Aga suka,
    You made amazingly delicious looking pancake without egg!
    I would like to taste it. : )

  8. Maangchi New York City joined 8/08 & has 12,047 comments

    Hi,
    Your “jeon” sounds like colorful and delicious. Than you for letting me know about your successful cooking.

  9. This is a nice, easy-to-make recipe. The egg at the end is essential and really makes the recipe. I used buchu, and deleted the squash. In one of my baches, I also added artificial crab and a little baby shrimp. Thanks Maangchi. I love your website.

  10. Thanks, I saw the photo you put up already.

    ruth

  11. Maangchi New York City joined 8/08 & has 12,047 comments

    I use “apple vinegar”(sa gwa sik cho). Ok, I will post the picture of the vinegar in my ingredient blog soon.

  12. Maangchi, what vinegar did you used for the dipping sauce? I used the cheap white vinegar and the sauce I made tasted very different from those yummy ones from the korean restaurant. Can you take photos of the one you used please. Thanks.

    ruth

  13. Maangchi New York City joined 8/08 & has 12,047 comments

    Thank you anonymous!
    It’s very easy to make.
    If you make it, let me know how it goes later.

  14. This is an Awesome recipe
    My friend led me to your website it is fantastic

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