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A plate of korean chive pancake slices with dipping sauce

Korean Chive Pancake (Buchujeon/부추전)

  • Author: Grace
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 pancakes (4 servings) 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan



For the pancake:

  • 150g chives, cut into 1-2 inch pieces
  • 1 cup all-purpose flour
  • 1 1/4 cup water
  • 1/2 tsp salt
  • Cooking oil for frying (I used canola, approx 2 tbsp per pancake)

For the dipping sauce (optional):

  • 2 tbsp soy sauce/tamari
  • 1 tbsp rice vinegar
  • (Optional) crushed red pepper flakes, to taste
  • (Optional) sesame seeds, to taste


  1. Wash and cut the chives into 1-2 inch pieces. Place in a large bowl.
  2. In a different bowl, mix the flour with 1 1/4 cup of water until you get a batter.
  3. Take 1/2 cup of the batter (1/4 cup per pancake) and mix into the cut chives. This will help coat the chives in the batter.
  4. Warm 2 tbsp of cooking oil in a large pan on medium heat. Pour out about 1/4 cup of batter onto the pan and then place half of the chives mixture into the pan. Distribute the chives evenly and then add 1/2 cup of batter into the pan so that the batter fills the gap in between the chives. Cook for 10 minutes on medium heat until the edges are crispy.
  5. Carefully flip the pancake and cook for additional 10 minutes. Add more oil as necessary.
  6. Repeat step 4-5 with the remaining chives mixture and batter for the second pancake.
  7. (Optional) Make the dipping sauce by mixing the ingredients suggested above, or check out my recipe for the pajeon dipping sauce!

Keywords: sides, korean, chives, pancake

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