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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)

Posted on Sunday, February 3rd, 2008 at 3:45 pm. Last updated on June 17, 2022.
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92 Comments:

  1. melsamom& has 1 comment
    Posted February 27th, 2009 at 6:18 pm | or create a profile.

    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 =)

  2. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 15th, 2008 at 9:54 am | or create a profile.

    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,

  3. 정함
    Posted December 15th, 2008 at 2:05 am | or create a profile.

    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…

  4. Lexi& has 2 comments
    Posted December 14th, 2008 at 6:21 pm | or create a profile.

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

  5. 정함
    Posted December 11th, 2008 at 7:18 pm | or create a profile.

    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.

  6. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 11th, 2008 at 3:19 pm | or create a profile.

    정함,
    check my ingredient blog here,
    https://www.maangchi.com/ingredients/chili-peppers

    I said flour which means usual all purpose flour.

  7. 정함& has 4 comments
    Posted December 11th, 2008 at 4:22 am | or create a profile.

    Do I use any special kind of flour?

  8. 정함& has 4 comments
    Posted December 11th, 2008 at 2:56 am | or create a profile.

    Maangchi씨, you mentioned pepper in the video at around 1:18, what kind of pepper is that and where can I get it?

  9. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 8th, 2008 at 11:26 pm | or create a profile.

    Rhonda,
    Thank you for sharing your experience about cooking jeon. : )
    Yes, you can freeze it!

  10. Rhonda& has 2 comments
    Posted December 8th, 2008 at 10:25 pm | or create a profile.

    Hi Maanchi! I’m so happy I found your site. Today, I made Jeon. I used what I had in my house, so that meant no chives, but green onion and spinach and squid and crab stick – oh! and spelt flour. I have bad news though. Since I don’t have a non-stick pan, I chose a stainless steel frying pan rather than my trusted cast iron skillet, and ended up with mush, which I then transferred to the cast iron pan and fried again to make a crispy pancake. In the end, it was very tasty…. I hope my posting will help other people not make the same mistake I did.

    Once a month my friends and I get together to make a whole bunch of food we can freeze and eat throughout the following month, and I’m thinking mini jeon! Do you think they would freeze well?

  11. 마리& has 13 comments
    Posted December 5th, 2008 at 11:31 pm | or create a profile.

    망치, thank you for the suggestion :) i will try that. and also the other recipe. yes, id be interested in seafood green onion pancake im looking forward to ur posting in the future :D

  12. toni
    Posted December 5th, 2008 at 11:18 pm | or create a profile.

    hi mangchi it lok like ah hammer “mangchi” right,, by the way because of your many upload dishes, its great to know how to cook korean food, actualy right now im working here in korea, when i use to eat on our canteen i was wondering how to cook this vegetable pancake,, and so suddenly i saw it on your site and wath it woww your the great chef…. anyonggggggg

  13. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 4th, 2008 at 11:24 pm | or create a profile.

    마리,
    I have never used the flour mix, but I think 2 cups of flour mix and 1.5 cup of water will be ok. Anyway leave your question on the forum https://www.maangchi.com/talk/forum/general-discussion You may get better answer from others.

    Are you interested in making seafood green onion pancake? Someday I am going to post the recipe.

    Check my another vegetable pancake here
    https://www.maangchi.com/recipe/ya-chae-jeon

  14. 마리& has 13 comments
    Posted December 4th, 2008 at 9:16 am | or create a profile.

    hi 망치,im trying this instant mix.. for pancake cj.co.kr brand? can u advise me how much water to mix ratio to use? or if i should add anything else? im also going to try this recipe. how to make it
    해몰파전?

  15. Maangchi New York City joined 8/08 & has 12,047 comments
    Posted December 2nd, 2008 at 10:01 am | or create a profile.

    Allison,
    sure, bindaedduk is one of upcoming recipes requested by others, too. Thank you.

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