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Buchujeon, Garlic Chive Pancake

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quick n easy
nut free
prep time: 
15 min
inactive time: 
0 min
cooking time: 
15 min
total time: 
30 min

Buchujeon is a delectable Korean pancake made with garlic chives. (“Buchu” means garlic chive. “Jeon” means pancake.) It’s widely enjoyed among Koreans as a side dish or snack because it’s so simple to make and very nutritious. Koreans say, “Spring buchu is better than ginseng.” Buchu (garlic chive) is considered superfood in Korea because it contains many beneficial nutrients such as vitamins A, B, C & K, folates and iron.

This recipe features the purest form of buchujeon which accentuates the flavor and the aroma of buchu. Of course, feel free to add your favorite vegetables or seafoods as many Koreans do.

Buy Korean pancake mix (buchim garu) here.

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main ingredients

5 ozBuchu, Garlic Chive 부추
1½ cups  Buchimgaru (Korean Pancake Powder) 부침가루 (can use flour or sweet rice flour)
1½ cups  Water 물 (use less for crispier texture)
¼ tspSalt 소금
Red Chili Pepper 붉은 고추 (optional, add more for more red color)
Green Chili Pepper 풋고추 (optional, add more for spiciness)
¼ cupVegetable Oil 식용유

for dipping sauce

2 tbsSoy Sauce (regular) 왜간장
2 tbsWater 물
2 tbsVinegar 식초
½ Red Chili Pepper 붉은 고추 (optional)
½ Green Chili Pepper 풋고추 (optional)
1 tspGarlic (minced) 다진 마늘 (optional)

Good to Know
For default serving size of this recipe (2 servings), 1½ cup of pancake mix and 150g of garlic chives yielded 10 pancakes with 4” diameter.

Pancake size
You can make any size you like.
Traditionally, people make large pancakes and cut them into bite sized squares or make them smaller and serve as they are.

Do you want it extra crispy? If you like crispy texture, pre-heat the pan with more oil on high heat. Then, pour in batter and quickly cook on high heat until the bottom is golden brown. Flip and cook on high heat briefly for the golden brown color and crispy texture. Then, put it on the lowest heat to cook the batter all the way. Also, adding a little less water will make the pancake crispier while adding more water will result in softer texture.

Optional Ingredients and Substitutions

buchimgaru (korean pancake mix): You can use regular all purpose flour or sweet rice flour instead but you may want to add an egg, a pinch of black pepper and more salt for seasoning. However, using buchimgaru (korean pancake mix) will definitely enhance the flavor and texture.
Minced Garlic: You can omit minced garlic in the sauce.
Red and green chili peppers: You don't have to use both kinds. Green chili peppers add a very nice spicy kick. Red chili peppers are great for the contrasting red color. If you cannot take spiciness of chili peppers, you can use regular red pepper or green pepper.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Prepare vegetables

Wash 150g of buhcu (garlic chives) thoroughly under running water. Cut them into 2” (4 cm) long pieces. Wash 1-2 red chili pepper and 1-2 green chili pepper. Then, julienne them (cut into thin strips).

image: JNGCAA01.JPG


  • 150g garlic chives
  • 1 red chilli pepper
  • 1 green chilli pepper


  • garlic chives into 2” (4 cm) long
  • julienne green and red chilli peppers

2. Pancake Mix

In a large bowl, mix 1½ cup of buchimgaru (Korean pancake powder), 1½ cup of cold water, and ¼ teaspoon of salt thoroughly. Using ice cold water gives a nice elastic texture (optional).

image: JNGCAA02.JPG


  • 1½ cup buchimgaru (Korean pancake powder)
  • 1½ cup water
  • ¼ tsp salt

3. Add vegetables

Add cut garlic chives and red and green chili peppers into the pancake mix. Mix gently.

image: JNGCAA03.JPG


  • vegetables

Mix gently

4. Cook

Coat a non-stick pan with 1 tablespoon of vegetable oil. Preheat on high heat for a minute. Pour about ⅓ cup of the pancake batter with vegetables in the pan. You can pour more or less batter depending on your preferred pancake size. Spread vegetables out evenly to make a thin layer. Cook until the bottom is golden brown.

image: JNGCAA04.JPG

Preheat a pan

  • 1 tbs vegetable oil
  • High Heat image: highheat.png image: clock.png 1 min


  • ⅓ cup batter with veggies


  • evenly and thinly

Cook High Heat image: highheat.png

  • until gold brown

5. Flip

Flip the pancake with a spatula. When the bottom is golden brown and adjust heat to the lowest. Continue to flip until the batter is fully cooked.

image: JNGCAA05.JPG

Flip and cook High Heat image: highheat.png

  • until golden brown

Low Heat image: lowheat.png

  • flip continuously
  • until fully cooked

6. Make dipping sauce

In a small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of water, 1 teaspoon of minced garlic (optional) and sliced red/green chili peppers (optional).

image: JNGCAA06.JPG


  • 2 tbs soy sauce
  • 2 tbs vinegar
  • 2 tbs water
  • ½ each red & green peppers (optional)
  • 1 tsp minced garlic (optional)

7. Serve

Serve pancakes on a plate with a dipping sauce on the side. You can serve the pancake as a whole or cut with scissors into two bite-sized squares.

image: JNGCAA07.JPG



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