Made with homegrown garlic chives, these vegan Buchujeon or Korean Garlic Chive Pancakes are packed with fresh chives, onions, and chiles (optional) before being pan-fried to a crisp and delicious savoury. Best enjoyed with a homemade dipping sauce.
BUCHUJEON 부추전 OR KOREAN CHIVE PANCAKES
If you’ve been following along you probably know how much I love Korean pancakes and savoury pancakes in general. A great dipping sauce is also an essential for me!
I have other pancakes recipes you can check out:
- Pajeon (green onion pancakes)
- Kimchi jeon (kimchi pancakes)
- Yachaejeon (vegetable pancakes)
GARLIC CHIVES OR CHINESE CHIVES
I have a few pots of chives growing in my backyard that needed harvesting so I decided to make some into pancakes. These are garlic chives or Chinese chives, also known as kuchay in the Philippines. Unlike regular chives, Chinese or garlic chives have flat leaves and are a bit garlicky in smell and taste.
CHIVES PANCAKE BATTER
For the batter, mix all the dry ingredients into a large bowl until well combined. While mixing, pour in 1 cup ice cold water. The batter should be thick and there should be no signs of any dry flour. If the you want the batter a bit runnier, feel free to add the remaining 1/4 cup water.
Mix in the chives, onions, and chiles (if using).
COOKING THE PANCAKES
- Heat a large non-stick pan or skillet over medium heat. Add a generous amount of oil to coat the pan. Once hot, add half of the batter (or depending on the size of your pan) and spread evenly on your pan.
- Leave to cook for 5 to 6 minutes over medium heat or until the bottom is golden brown and crisp. Flip over and repeat for the remaining side.
ENJOY YOUR CHIVE PANCAKES
- Slice into smaller pieces, if you’d like. Serve and enjoy with dipping sauce, if using.
OTHER KOREAN RECIPES YOU MIGHT LOVE:
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Noodle Soup with Dumplings
- Kimchi Noodle Stir-Fry
- Jjajangmyeon
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
Vegan Korean Garlic Chive Pancakes (Buchujeon 부추전)
Ingredients
- 2.8 oz garlic chives or Chinese chives
- 1 small white onion thinly sliced
- 2 slices chiles optional for heat
Batter
- 3/4 cup all-purpose flour
- 1/2 tbsp corn starch
- 1 tsp salt
- 1/8 tsp turmeric powder optional for colour
- 1-1.25 cup ice cold water
For Cooking
- Neutral oil for cooking
- For Serving
To Serve
Instructions
- Slice your chives into 2-3-inch (5 to 7.5-cm) long pieces. Thinly slice your onions and chiles (if using) as well.
- For the batter, mix all the dry ingredients into a large bowl until well combined. While mixing, pour in 1 cup ice cold water. The batter should be thick and there should be no signs of any dry flour. If the you want the batter a bit runnier, feel free to add the remaining 1/4 cup water.
- Mix in the chives, onions, and chiles (if using).
- Heat a large non-stick pan or skillet over medium heat. Add a generous amount of oil to coat the pan. Once hot, add half of the batter (or depending on the size of your pan) and spread evenly on your pan.
- Leave to cook for 5 to 6 minutes over medium heat or until the bottom is golden brown and crisp. Flip over and repeat for the remaining side.
- Slice into smaller pieces, if you’d like. Serve and enjoy with dipping sauce, if using.
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This Post Has 2 Comments
Good type of pan bread. I should have weighed the garlic chives don’t think I put in enough. I need to get low sodium soy sauce for next dipping sauce
Hope you enjoyed it, Carol! ◡̈