Easy Korean pancake in two flavours

CHOP, MIX AND FRY: Buchujeon can be modified with hot pepper paste for a spicy version.


    Sep 26, 2016

    Easy Korean pancake in two flavours

    BUCHUJEON is a savoury pancake made with Korean garlic chives, or buchu.

    It is a dish that is commonly prepared in Korean homes.

    The pancake can be made simply with buchu, but thinly sliced onions can be added for a touch of sweetness.

    You can also add thinly sliced perilla leaves (kkaennip) or chili peppers.

    If you like it to be a bit meaty, add some minced pork.

    Gochujang or hot pepper paste is used in this recipe for a nice spicy kick.


    (Makes two large pancakes or six small ones)


    1 cup "buchimgaru" (Korean pancake mix)

    85g garlic chives, buchu

    1/4 medium onion

    1 teaspoon soup soy sauce (or regular soya sauce or fish sauce)

    Spicy version

    1 cup buchimgaru (Korean pancake mix)

    85g garlic chives, buchu

    1/4 medium onion

    1 tablespoon gochujang


    Cut the garlic chives into 5cm-long pieces. Chop the onion into thin slices.

    Add the pancake mix into a large bowl. Stir in 1 cup of ice-cold water and mix gently. The batter should be thin.

    Mix in the garlic chives and onion.

    Heat one tablespoon of oil in a nonstick 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.

    Repeat the process until there is no remaining batter.

    Serve hot with a dipping sauce, if desired.