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Crispy Buchujeon: A Savory Garlic Chive Pancake Recipe

Crispy Buchujeon (Garlic Chive Pancake)

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1/2 lb Garlic chives Cut into 2-inch pieces
  • 1 cup All-purpose flour Sifted
  • 2 tbsp Cornstarch For extra crispiness
  • 1 cup Water Ice cold
  • 1 Egg Large, beaten
  • 1/2 tsp Salt
  • 3 tbsp Cooking oil Vegetable or canola oil, divided
  • 2 tbsp Soy sauce For dipping sauce
  • 1 tbsp Rice vinegar For dipping sauce
  • 1 tsp Sesame oil For dipping sauce
  • 1 tsp Toasted sesame seeds For dipping sauce

Instructions
 

  • In a large mixing bowl, whisk together the flour, cornstarch, salt, egg, and ice-cold water until a smooth batter forms.
  • Add the chopped garlic chives to the batter and toss gently to ensure the vegetables are evenly coated.
  • Heat 1.5 tablespoons of cooking oil in a large non-stick skillet over medium-high heat.
  • Pour half of the batter into the skillet, spreading it thinly and evenly with a spatula. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
  • Flip the pancake carefully and cook the other side for another 3 minutes, pressing down lightly. Repeat with the remaining batter and oil.
  • Whisk the soy sauce, rice vinegar, sesame oil, and sesame seeds in a small bowl to make the dipping sauce. Slice the pancake into wedges and serve immediately.