Vegan Korean Garlic Chive Pancakes (Buchujeon 부추전)
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.
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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NUTRITIONAL INFO
Serving: 1pancake | Calories: 399kcal | Carbohydrates: 45g | Protein: 7g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1167mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1738IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 3mg
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