Crispy Buchujeon Recipe (Korean Chive Pancake)

Buchujeon (부추전) is a savory Korean pancake packed with fresh garlic chives and pan-fried until golden and crisp around the edges.

It is one of the simplest Korean jeon recipes you can make at home. A light flour batter holds together a generous amount of chives, while a hot skillet and enough cooking oil create the characteristic crisp surface.

Buchujeon can be made without egg, and the basic vegetable version is easy to make vegan when the batter and dipping sauce use plant-based ingredients.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes
Servings: 2–3

1. What Is Buchujeon?

Buchu (부추) means Korean garlic chives, while jeon (전) refers to a broad category of Korean pan-fried foods.

Buchujeon is therefore a Korean chive pancake.

The simplest version contains:

• Korean garlic chives
• Flour
• Cold water
• Salt or soy sauce
• Cooking oil

Unlike thick Western pancakes, Korean vegetable jeon should generally be relatively thin.

The batter acts mainly as a binder for the vegetables rather than becoming the dominant part of the dish.

This is particularly important with buchujeon: you should see plenty of green chives throughout the finished pancake.

2. Korean Kitchen Note

Buchujeon is classic Korean home cooking because it requires very little preparation.

If a bunch of fresh buchu is available, a simple batter and frying pan are enough to turn it into a quick side dish, snack, or light meal.

Many Korean households make vegetable jeon without measuring every ingredient precisely.

The cook looks for a batter that is loose enough to spread easily but thick enough to lightly coat the vegetables.

Like kimchi jeon and pajeon, buchujeon is also commonly associated with rainy weather and casual meals shared directly from the pan.

The vegetable itself has a mild garlic-onion aroma, so the batter does not require heavy seasoning.

3. Ingredients

For 2 large or 4 small pancakes:

For the Pancakes

• 150 g (about 5 oz) Korean garlic chives
• 1 cup all-purpose flour
• 3/4 cup ice-cold water, plus more as needed
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 small carrot, julienned, optional
• 1 fresh green chili pepper, thinly sliced, optional
• 4–6 tablespoons neutral cooking oil, divided

For the Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 teaspoon chopped green onion
• 1/2 teaspoon gochugaru, optional
• 1/2 teaspoon toasted sesame seeds

Optional Additions

• Thinly sliced onion
• Red chili pepper
• Squid
• Shrimp
• Thinly sliced pork

4. Global Ingredient Substitution Guide

What Can I Substitute for Korean Garlic Chives?

Korean buchu is closely related to Chinese garlic chives and has flat green leaves with a mild garlic aroma.

Chinese garlic chives are the best substitute and can usually be used in exactly the same way.

If they are unavailable, regular chives can work, but they are thinner and have a milder flavor.

Green onions can also be used, although the finished dish becomes closer to a simple scallion pancake than traditional buchujeon.

Can I Make Buchujeon With Korean Pancake Mix?

Yes.

Korean buchimgaru, or pancake mix, can replace the all-purpose flour.

Commercial pancake mixes usually already contain salt and seasonings, so reduce or omit additional salt until you taste the batter.

Can I Make Buchujeon Without Egg?

Yes.

Egg is not necessary for a basic Korean chive pancake.

Flour and water provide enough structure to bind the chives together.

Can Buchujeon Be Vegan?

Yes.

Use flour, water, vegetables, vegetable oil, and a plant-based dipping sauce.

If using Korean pancake mix, check the ingredient list because formulations vary.

Can I Add Seafood?

Yes.

Small pieces of squid or shrimp work particularly well.

However, once seafood becomes a major component, the dish begins to resemble haemul buchimgae or haemul pajeon rather than a simple vegetable buchujeon.

5. Step-by-Step: How to Make Buchujeon

Step 1. Wash the Chives

Rinse the Korean garlic chives thoroughly under cold water.

Shake off excess water and pat lightly with a clean kitchen towel.

Step 2. Cut the Chives

Cut the chives into pieces approximately 2 to 3 inches long.

Keeping them relatively long gives the finished pancake its characteristic appearance.

Step 3. Prepare the Vegetables

Julienne the optional carrot.

Thinly slice any chili peppers or onions you plan to use.

Step 4. Make the Batter

Combine the flour, ice-cold water, salt, and soy sauce.

Mix briefly until most of the flour is incorporated.

The batter should flow easily from a spoon.

Do not make it excessively thick.

Step 5. Add the Chives

Add the chives and optional vegetables to the batter.

Fold gently until the vegetables are lightly coated.

The mixture should look vegetable-heavy rather than batter-heavy.

Step 6. Preheat the Skillet

Heat a large nonstick or well-seasoned skillet over medium to medium-high heat.

Add approximately 2 tablespoons of neutral cooking oil and swirl to coat the surface.

Step 7. Add the Batter

Add half of the chive mixture to the skillet.

Immediately spread it into a thin, even circle with a spatula.

Fill any large gaps with loose chives and batter.

Step 8. Cook the First Side

Cook for approximately 3 to 4 minutes.

Allow the underside to develop a golden crust before attempting to flip.

The edges should look crisp and lightly browned.

Step 9. Flip the Pancake

Slide a wide spatula underneath the pancake.

Flip it carefully in one confident movement.

Small pancakes are easier to flip if you are new to making jeon.

Step 10. Add More Oil

Drizzle approximately 1 tablespoon of oil around the pancake.

Lift the edge gently and tilt the skillet so some of the oil moves underneath the center.

Step 11. Crisp the Second Side

Cook for another 3 to 4 minutes.

Press gently with the spatula so the uneven vegetable surface makes better contact with the pan.

Cook until both sides are golden and crisp.

Step 12. Slice and Serve

Transfer the buchujeon to a serving plate.

Cut into squares or wedges.

Serve immediately with the soy-vinegar dipping sauce.

6. Korean Cook's Tips

Use more chives than batter. The flour mixture should hold the vegetables together, not bury them.

Keep the batter cold. Ice-cold water helps create a lighter finished texture.

Do not overmix the batter. Mix only until the flour is mostly incorporated.

Spread the pancake thinly. A thick layer traps moisture and makes crisping more difficult.

Use enough oil. Jeon needs enough fat to fry rather than simply cook against a dry skillet.

Wait before flipping. The first side needs time to form a stable crust.

Let oil flow under the center. This prevents the middle from remaining pale and soft.

Eat it immediately. Steam gradually softens the fried surface.

7. Nutrition Notes

Buchujeon contains a large proportion of fresh garlic chives together with a relatively simple flour batter.

Garlic chives contribute fiber and several vitamins and minerals, while flour provides most of the carbohydrates.

The total fat content depends primarily on how much oil is used during pan-frying.

A certain amount of oil is important for crispness, but the pancake does not need to be deep-fried.

Sodium comes mainly from salt, soy sauce, commercial pancake mix if used, and dipping sauce.

Because the dipping sauce is concentrated, a small amount is usually sufficient.

8. Why It Works: Cooking Science

How Do You Make a Crispy Korean Chive Pancake?

A crisp buchujeon depends on controlling moisture and maximizing contact with the hot skillet.

A thin pancake allows water to evaporate more quickly.

Cooking oil fills small gaps between the uneven vegetable surface and the skillet, improving heat transfer and helping create browning.

Why Is My Korean Pancake Soggy?

Several factors can cause sogginess:

• Too much batter
• Too much water
• A pancake that is too thick
• Insufficient oil
• A skillet that is not hot enough
• Overcrowding the pan

Spread the mixture thinly and allow each side enough time to develop a real crust.

Why Use Cold Water?

Flour develops gluten as it absorbs water and is mixed.

Excessive gluten development can make vegetable pancakes more bread-like and tough.

Cold water and minimal mixing help limit that development.

Why Should the Vegetables Be Lightly Coated?

If a large amount of flour batter surrounds the chives, the finished pancake behaves more like a thick flour pancake.

Using just enough batter allows vegetables to contact the hot cooking surface directly in some areas, creating more flavor and texture.

Why Does Buchujeon Lose Crispness After Cooking?

The vegetables inside the pancake contain substantial moisture.

As the pancake rests, steam travels from the moist interior toward the crisp surface.

The crust absorbs that moisture and gradually becomes softer.

9. What to Serve With Buchujeon

Buchujeon works well as a Korean side dish, snack, or light meal.

Serve it with:

• Kimchi Jeon – Korean Kimchi Pancake
• Gamja Jeon – Korean Potato Pancake
• Haemul Pajeon – Korean Seafood Scallion Pancake
• Makguksu – Korean Buckwheat Noodles
• Eomuk Guk – Korean Fish Cake Soup
• Baechu kimchi

A hot, crispy buchujeon with a light Korean soup makes an especially simple and satisfying meal.

10. Frequently Asked Questions

What is buchujeon?

Buchujeon is a Korean savory pancake containing large amounts of Korean garlic chives held together with a light flour batter and pan-fried until golden.

What are Korean garlic chives?

Korean garlic chives are flat-leaf chives with a mild garlic and onion flavor.

Chinese garlic chives are an excellent substitute.

Can I make buchujeon without egg?

Yes. Egg is not required.

A simple flour-and-water batter can hold the pancake together.

Can I use Korean pancake mix?

Yes. Use buchimgaru in place of flour and adjust the water until the batter lightly coats the vegetables.

How do I make buchujeon crispy?

Use a relatively thin batter, spread the pancake thinly, preheat the skillet properly, and use enough oil to fry both the edges and center.

Why is my buchujeon soggy?

The pancake may be too thick, the batter may contain too much water, or the skillet may not be hot enough.

Insufficient oil can also prevent proper crisping.

Can buchujeon be vegan?

Yes. The basic recipe can contain only chives, flour, water, seasonings, and vegetable oil.

Can I add shrimp or squid?

Yes. Small pieces of seafood work very well, although they move the dish closer to a seafood-style Korean pancake.

What sauce is served with Korean chive pancakes?

A simple mixture of soy sauce, rice vinegar, water, green onion, optional gochugaru, and sesame seeds works well.

Can I make buchujeon ahead?

You can, but freshly cooked jeon has the best crisp texture.

If possible, cook it shortly before serving.

How do I reheat buchujeon?

Reheat it in a lightly oiled skillet over medium heat until crisp on both sides.

An air fryer or toaster oven can also restore some crispness.

Microwaving will warm the pancake but generally makes it softer.

11. More Korean Recipes

If you enjoy Korean savory pancakes, try these recipes next:

• Gamja Jeon – Korean Potato Pancake
• Kimchi Jeon – Korean Kimchi Pancake
• Haemul Pajeon – Korean Seafood Scallion Pancake
• Bindaetteok – Korean Mung Bean Pancake
• Makguksu – Korean Buckwheat Noodles
• Gyeran Mari – Korean Rolled Omelette

12. Key Takeaways

A good buchujeon is built around fresh Korean garlic chives lightly coated in a simple cold flour batter and pan-fried in enough oil to become crisp and golden.

Egg is not required, and Korean pancake mix can easily replace ordinary flour.

The biggest mistake is using too much batter or making the pancake too thick.

Keep the vegetables dominant, spread the mixture thinly, wait for a proper crust before flipping, and let additional oil run underneath the second side.

Serve immediately with a simple soy-vinegar dipping sauce for one of the easiest Korean vegetable pancakes to make at home.