Buchujeon (Korean Chive Pancake): Crispy, Savory Vegetable Pancake Recipe

Buchujeon (Korean Chive Pancake) is a beloved home-style Korean dish featuring tender chives and colorful vegetables in a light, crispy batter. Perfect for family meals or a comforting snack on a rainy day, this savory vegetable pancake recipe turns leftover produce into something special.

Featuring ice-cold water and the right pan temperature, this easy Korean chive pancake recipe ensures an extra-crispy bite every time. The simple Korean pancake dipping sauce adds just the right balance of umami and a hint of sweetness.

Whether you’re new to Korean cooking or a seasoned home cook, this Buchujeon guide walks you through each step to master the technique and flavor.

What is Buchujeon (Korean Chive Pancake)?

Buchujeon, also known as Korean Chive Pancake, is a type of jeon or buchimgae—savory Korean pancakes made by frying a batter of flour, water, eggs, and ingredients like chives, mushrooms, and carrots. The result is a golden-brown, crispy exterior with tender, flavorful vegetables inside. Each bite highlights the mild onion-like taste of chives and the satisfying crunch of mixed veggies, making it a perfect comfort food or appetizer.

What You’ll Need to Make Buchujeon (Korean Chive Pancake)

Tools & Equipment

• Large mixing bowl
• Whisk or chopsticks
• Nonstick or well-seasoned skillet
• Spatula
• Measuring cups and spoons
• Small bowl for dipping sauce

Pantry Staples & Ingredients

• Buchimgaru (Korean pancake mix)
• Ice-cold water
• Eggs
• Salt and pepper
• Neutral oil for frying

Why You’ll Love Buchujeon

• Ultra-Crispy Texture: Ice-cold water in the batter keeps gluten development low, yielding a basak-basak (crispy) finish.
• Fridge-Friendly Flexibility: Swap or add any vegetables on hand—carrots, mushrooms, or bell peppers—for a simple refrigerator clean-out.
• Kid-Approved: Cut chives into short lengths so little ones can enjoy safely, making it a family-friendly snack.
• Quick & Easy: Pancake mix streamlines prep, so you’re frying within minutes—ideal for busy weeknights.
• Authentic Comfort: A classic Korean rainy-day food that brings cozy, nostalgic flavors to your table.
• Versatile Serving: Great as an appetizer, side dish, or light meal alongside soups like Kimchi Jjigae or Japchae.

Ingredients

For the Pancake Batter

• 1 cup buchimgaru (Korean pancake mix)
• 2 large eggs
• 1 1/4 cups ice-cold water (or sparkling water for extra crispness)
• Pinch of salt and black pepper

For the Vegetable Filling

• ¼ bunch chives, trimmed and cut into 1- to 2-inch pieces
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 2 king oyster mushrooms, finely chopped

For the Dipping Sauce

• 2 tablespoons tsuyu 
• ½ tablespoon allulose (or granulated sugar)
• 1 tablespoon toasted sesame seeds

Method / Instructions

1. Prepare the Vegetables

   
   
   Slice chives into short lengths to make them easy to eat.
   
   Thinly slice the onion, julienne the carrot, and finely chop the mushrooms.
   
   
   

2. Make the Batter

   
    In a large bowl, whisk together pancake mix, eggs, and a pinch of salt and pepper.
   
   Gradually add ice-cold water, stirring gently until just combined—some lumps are okay.

3. Combine Vegetables and Batter
   Add the prepared vegetables to the batter.

   
   Stir lightly until the veggies are evenly coated, taking care not to overmix.
   
   

4. Heat the Pan
   Preheat a nonstick skillet over medium heat. Add a thin layer of neutral oil and swirl to coat.

5. Fry the Pancakes
   For each pancake, pour about ¼ cup of the batter mixture into the pan, spreading it into a 5- to 6-inch circle. Cook for 2–3 minutes until the edges look set and golden.

6. Flip and Finish
   Carefully flip the pancake with a spatula and cook for another 2–3 minutes until both sides are deep golden brown and crispy. Transfer to a paper-lined plate and keep warm.

7. Prepare the Dipping Sauce

   
   
   In a small bowl, whisk tsuyu with allulose until the sweetener dissolves. Sprinkle in sesame seeds.
   

8. Serve
   Arrange pancakes on a platter and serve hot with the Korean pancake dipping sauce.

   

Tips, Variations & Serving Suggestions

• How to Make Buchujeon Crispy: Keep your batter cold and avoid overmixing to minimize gluten. A hot pan and a thin oil layer also help develop that signature crunch.
• Vegetable Variations: Add shredded zucchini or bean sprouts for extra moisture and texture.
• Seafood Option: Stir in a handful of small shrimp or squid pieces for a seafood-style pancake.
• Serving Pairings: Enjoy with barley tea or light soups. For a complete Korean meal, serve alongside Spicy Cucumber Salad or Soy-Braised Potatoes 
  

Frequently Asked Questions (FAQ)

Q1: What is the best way to prevent soggy pancakes?
Keep the batter ice-cold and pour in a hot pan with just enough oil to coat the surface. Avoid stacking pancakes until they’re fully crisp.

Q2: Can I use all-purpose flour instead of buchimgaru?
You can, but pancake mix has built-in seasoning and starches that help with crispness. If using all-purpose flour, add a pinch of salt and a dash of starch (corn or potato).

Q3: How do I store leftover Buchujeon?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.

Q4: Is there a gluten-free option?
Swap in a gluten-free pancake mix and verify your tsuyu is gluten-free.

Q5: What can I serve with the dipping sauce?
This Korean pancake dipping sauce also complements vegetable fritters or grilled tofu.

Bring the warmth of Korean home cooking to your table with this easy Buchujeon (Korean Chive Pancake). Crisp, colorful, and endlessly adaptable, it’s sure to become a family favorite. Once you’ve mastered this, try pairing it with a hearty bowl of Kimchi Jjigae (Stew) or a plate of Japchae for a full Korean feast. Happy cooking!