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  • Writer's pictureTuck

Buchujeon: Korean Chive Pancake

Hey internet. I haven't posted here in a while! I wish I wasn't so busy and had more time to spend cooking and baking.

I've already covered Korean vegetable pancakes, kimchi pancakes, and potato pancakes, all by Maangchi on Youtube. In this post I'm going to cover Maangchi's Korean chive pancakes.


-3/4 cup all-purpose flour

-3/4 water

-2 teaspoon fish sauce or 1.5 teaspoons kosher salt

-4 oz Asian chives, chopped (I got these from my local Asian grocery store)

-1/4 cup onion, chopped

-2-4 tablespoons vegetable oil

You'll also want a large 12-inch nonstick pans, or two smaller nonstick pans.


Mix the flour, water, and fish sauce (or salt) together in a medium bowl and mix well until the batter is smooth. As you can see below, the batter comes down smoothly without clumps from my spoon.

Then chop your chives and onion and add to the batter. Mix well.

Heat your nonstick pan under medium-high heat. Use a 12-inch pan if you have one; if you only have smaller pans you can make 2 smaller pancakes by doing 2 batches. These instructions assume you're using one 12-inch pan.

Add 1 to 1.5 tablespoons of vegetable oil. Swirl the pan so the oil coats the entire pan. Then add your batter to the center of the pan and then use a spoon to even out the mound in the center so that the batter covers the entire pan in an even layer.

Let the pancake cook for 4-5 minutes. Then flip the pancake once the bottom side has cooked enough. You can tell if it's ready to flip by shaking your pan horizontally; you should hear a crispy sound, indicating that the pancake is cohesive enough that it is moving along the surface of the pan.

Flip the pancake.

Let cook for around 3 minutes. Once you've flipped, add 1-2 more tablespoons of vegetable oil to the pan and lift the pancake gently so that the oil can go underneath the pancake. Press down on the pancake gently with a spatula to ensure that it fries and crisps well.

Then flip once again and cook for another 2-3 minutes.

Finally, flip one last time and slide onto a large plate.


Like the other Korean pancakes I've made, this chive pancake is savory, crispy, delicious. It has that great fried taste but isn't unhealthy at all. My boyfriend described this one as similar to an onion potato chip. The exterior is crispy, the thin interior is softer. The chive flavor is aromatic and subtle.

It's an easy recipe with very few ingredients. The hardest part is flipping the large pancake without breaking it. I tried to leave the pancake more or less alone while cooking, not checking its underside too often, because that can cause rips in the pancake. I also rotated my pan periodically while the pancake was cooking so that all sides could fry evenly.

I will be back relatively soon, hopefully with a bread recipe.


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