Korean Chive Pancake – Buchujeon (부추전)
Korean Chive Pancake (Buchujeon) usesGarlic Chivesand is one of those foods that may seem like there is not much difference between different recipes but just like how there can be big difference in taste and texture between a plain ol’ breakfast pancake that you get from McDonalds and pancakes that you get from a famous breakfast diner, you can actually have an amazingly good chive pancakes and oh, so-so Buchujeon that you get from any old Korean restaurant.
做最好的韩国细香葱煎饼的关键the batter to chive ratio. As my mother-in-law used to say, “It should look like you don’t have enough batter and too much chives”. When making Korean chive pancakes or any other buchimgae/jeon, Chives or any other main ingredient should NEVER be swimming in batter but be just barely covered in batter. I have to confess, I always have doubts every time I make it. ‘Should I add more batter?’…is what I always ask myself and then most times I am able to stop myself and make an amazingly flavorful chive or zucchini pancake.
So, this morning was one of those days where things just did not start right. Didn’t have a good night sleep – woke up about several times during the night, randomly for no reason. Perhaps, it was because I was kinda upset before going to sleep. No, no major life problems here but I just made the mistake of watching News on TV and that really started to upset me. Politics…..sigh….not my cup of tea. I usually don’t watch it because it just makes me angry. What I really get upset about is about how people on all sides, twist the truth or even flat out lie to support their cause. Anyway, luckily, I did go back to sleep after few minutes and so I am functioning.
And then, one of the first emails I see is that my foodgawker submission was unfortunately NOT accepted. In the beginning, when I first started to submit pictures to foodgawker, I got more images rejected than accepted. It got so discouraging that I stopped submitting for couple years. I started to submit again this year and almost every image I submitted was accepted so I thought I figured it all out and I was all set. Well, noooooo….for the last few pics, they started to reject me again. Anyway, whatever… just like anything in life, dealing with rejections and failures are a regular part of blogging and you just have to learn to chug along. Of course, not a happy feeling. I always remind myself that if I can make someone’s day better with my recipes then that is good enough.
So.. to turn a negative into a positive one, I decided to switch my posting order and post something that I most recently took pictures of and brought me so much joy doing it. I was recently inspired by what I have been watching lately to make me fall asleep – Chef’s Table. Oh, how amazing those chefs are. And then I found these beauties in my garden…
Did you know that chive flowers smell so elegant and pretty (similar to lilac) and yet when you put it in your mouth, it tastes just like chives? Just a little lighter in intensity of flavor…just like these cute, delicate and shy flowers. Too bad that there are never sold at grocery stores..
BTW, did you also know that planting chives under apple trees helps to keep apple scab diseases away and also deters insects from climbing the tree? So I planted some this spring. Hopefully they will grow more fuller next year.
Anyway, I decided to decorate my Chive Pancakes and Dipping Soy Sauce with these heavenly white flowers. It gave me so much joy to play with them and to take photos of them. Brings smile to my face just thinking about that day.
Yields: 5 x 10 inch pancakes Cooking Time: 20 minutes Difficulty: Easy
- 7 oz (200g) Garlic chives/Buchu (부추)- makes about 5 cups
- 1 1/2 Cup flour (I used unbleached flour) or GF flour
- 1 Cup + 2 Tbs water
- 1/2TSP.sea salt (fine sea salt)
- Vegetable oil for frying
- Clean chives and cut into 2 inch long pieces.
- Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
- In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don’t have too much batter. If chives are swimming in batter, then you have too much batter. Batter should just cover and coat the chives.
I find 1/2 cup batter to 1 cup chives is a good amount. This makes one 10 inch pancake.
- Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
- While pancake is cooking, make a simple蘸酱酱并用一些芝麻或切碎的葱或韭菜花，就像我在这里一样！
- Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
And there you go!! This is my daughter’s absolute favorite and it was one of the first vegetable dish my daughter started to eat when she was a child.
Korean Chive Pancake (Buchujeon)
- 7盎司韩国或中国韭菜 - 制造大约5杯金沙真人视讯
- 1 1/2杯子flour(I used unbleached flour)
- 1杯子+ 2 Tbsp water
- 1/2TSP.Sea Salt (Trader Joe's)(fine sea salt)
- Vegetable oil for frying
Clean chives and cut into 2 inch long pieces.
Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don’t have too much batter.
Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
Transfer pancake onto a cutting board and cut into squares or diamonds. You can also just serve it whole and allow people to just cut it at the table.
Tips & Notes:
You can also use Korean Buchimgaru (부침가루) or Pancake mix.
Chive pancakes are best when served hot, they can also be eaten at room temperature.
Koreans love eating this Buchujeon as appetizers with Makgeoli. Try also serving this as appetizers instead of side dish at a party.
- You can also use Korean Buchimgaru (부침가루) or Pancake mix that you can buy from Korean grocery stores and follow their instructions. That’s what I did in myZucchini Pancakerecipe but I thought I would create my own from scratch for this one.
- Garlic chives are different from the common chives which have a hollow inside. Leaves are flat like wheat grass.
- Although these chive pancakes are best when served hot from the pan, they can also be eaten at room temperature which means they can be good lunch box banchan.
- Koreans love eating this Buchujeon as appetizers with Makgeoli. Try also serving this as appetizers instead of side dish at a party.