Chive Pancake ( Buchujeon,부추전)

This is one of my favorite savory Korean pancake that you can use many different varieties. Mine is vegetarian and vegan so I did not put any meat, seafood, or egg, which you can add if you like:). This goes really well with a soy vinegar dipping sauce. Let me know what you add into your chive pancake.

Updated at: Wed, 16 Aug 2023 21:08:23 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories861.6 kcal (43%)

Total Fat30.9 g (44%)

Carbs125.1 g (48%)

Sugars11.8 g (13%)

Protein25.3 g (51%)

Sodium5232.7 mg (262%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupall purpose flour

½ teaspoonbaking powder

½ teaspoonbaking soda

1 Tbsppotato starch

1 ½ teaspoonskosher salt

thinly chopped or tear

2sweet peppers

small, thinly cut

5 ouncesAsian chives

buchu in Korean, chopped

¼ cuponion

chopped

1 cupwater

cold

1 teaspoonmirim

rice wine, optional

2 tablespoonsvegetable oil

soy sauce

for Dipping, soy sauce, rice vinegar, black pepper, red pepper powder, and sesame seeds

Instructions

Step 1

Prepare all the vegetables, chives, onion, sweet peppers, and mushroom. thoroughly wash and cut

Step 2

If you have Korean Pancake Mix, please use it. If not have, combine the flour, potato starch, baking powder, baking soda, and salt. along with salt, you can add onion and garlic powders. I like using multi-purpose mushroom seasoning, which already contains salt.

Step 3

Add your pancake mix into the bowl of prepared vegetables. Toss to coat the pancake mix all over vegetables

Step 4

Add mirim( optional), cold water, and cracked black pepper. Mix it well.

Step 5

Heat a coated pan over medium-high. Add some oil

Step 6

Scoop the batter onto a hot pan and spread it evenly. You can choose to make any size pancake you like.

Step 7

Cook until lightly browned and crisp on the bottom, 3 to 5 minutes.

Step 8

Turn the pancake over with a spatula to cook both side evenly, another 3-5 minutes

Step 9

Serve with dipping soy sauce. The ratio between soy sauce and rice vinegar is 1:0.5. Add appropriate amount of black pepper, hot pepper powder, and sesame seeds.