Crispy Garlic Chive Pancake (Buchujeon)

Name: Crispy Garlic Chive Pancake (Buchujeon)
Cook time: 14 min
Total time: 14 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups (150 g) fresh Asian garlic chives (Buchu), cut into 2-inch lengths; 1 cup (120 g) Korean pancake mix (Buchimgae-garu); 1 cup (240 ml) ice-cold water; 1/2 medium onion (about 75 g), thinly sliced; 3 tbsp (45 ml) neutral cooking oil (like canola or sunflower); 1/4 tsp (1 g) salt, to taste; 1/4 tsp (1 g) black pepper, to taste; 1 tbsp (15 ml) soy sauce, for dipping (optional)

By colorontable

Updated July 20, 2026

Cook Time 14 min

Servings 2

Difficulty Easy

Cal per serving 250

Ingredients

2 servings

2 cups (150 g) fresh Asian garlic chives (Buchu), cut into 2-inch lengths
1 cup (120 g) Korean pancake mix (Buchimgae-garu)
1 cup (240 ml) ice-cold water
1/2 medium onion (about 75 g), thinly sliced
3 tbsp (45 ml) neutral cooking oil (like canola or sunflower)
1/4 tsp (1 g) salt, to taste
1/4 tsp (1 g) black pepper, to taste
1 tbsp (15 ml) soy sauce, for dipping (optional)

Crispy Garlic Chive Pancake, known as Buchujeon, is a delightful Korean snack that features a savory and crunchy texture. Packed with fresh, vibrant green garlic chives, this pancake offers an earthy flavor that is both satisfying and visually appealing. Perfect for a rainy day, it’s a simple yet delicious dish that can be enjoyed as an appetizer or a light meal. The combination of crispy edges and tender chives makes it a favorite among both adults and children.

Cook with confidence

Cook's notes

For the perfect texture, ensure your oil is hot enough before adding the batter; this will create crispy edges. Cook the pancakes on medium heat for about 3-4 minutes on each side until golden brown. Adjust the heat as needed to prevent burning while ensuring the center cooks through.

Substitutions

If you can't find Asian garlic chives, you can use regular chives or green onions, though the flavor will differ slightly. For the pancake mix, a combination of all-purpose flour and a bit of cornstarch can work in a pinch, but it may alter the texture slightly.

Storage & leftovers

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot skillet for a few minutes on each side to restore their crispiness instead of using the microwave.

Common failures

If the pancakes are soggy, it may be due to too much water in the batter; adjust the water ratio next time. Additionally, if they burn quickly, your oil may be too hot, so lower the heat and cook them longer for even cooking.

Why these ingredients

How each main ingredient earns its place in this recipe

fresh Asian garlic chives

These chives provide a distinct earthy flavor and vibrant color, making them the star ingredient in Buchujeon. Their texture adds a satisfying crunch when cooked.
Korean pancake mix

This mix is specifically formulated to create a light and crispy batter, ensuring the pancakes have the right texture and flavor profile. It helps achieve the perfect balance of crispiness without being too dense.
neutral cooking oil

Using a neutral oil like canola ensures that the flavor of the chives shines through while providing the necessary fat for achieving crispy edges. The oil also helps in even cooking and prevents sticking.

Preparation

Step 1 5 min

In a large mixing bowl, gently whisk together the Korean pancake mix and ice-cold water until smooth. The use of ice water is crucial for achieving a crispy texture. Fold in the chopped garlic chives and sliced onion until they are just coated with the batter. This step should take about 5 minutes. Make sure not to overmix, as a few lumps are okay.
Step 2 5 min

Heat a large non-stick skillet over medium-high heat and add the neutral cooking oil. Once the oil is hot and shimmering, pour the chive mixture into the skillet, spreading it evenly and thinly across the pan. Allow it to sizzle undisturbed for about 5 minutes, or until the bottom is golden brown and the edges are crispy. Keep an eye on it to prevent burning.
Step 3 4 min

Using a wide spatula, carefully flip the pancake to cook the other side. Press down firmly with the spatula to ensure even cooking. Fry for an additional 4 minutes, or until the second side is golden brown and the chives maintain their vibrant green color. The pancake should feel firm to the touch when done.
Step 4

Once cooked, transfer the pancake to a cutting board and let it rest for a minute. This will help it set and make it easier to cut. Use a sharp knife or pizza cutter to slice the pancake into wedges or squares, depending on your preference.
Step 5

Serve the crispy garlic chive pancake warm, accompanied by soy sauce for dipping if desired. The savory flavor pairs well with the salty soy sauce, enhancing the overall taste experience. Enjoy this delightful dish as a snack or appetizer.

Cook notes from readers

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