Buchimgae (Korean Chive Pancakes)

Buchimgae (or pa-jeon as some call it despite being different kinds of pancake) is a chive/scallion pancake that consists of 9 or less ingredients that’s simple to make yet delicious to snack on. Growing up, my mother would always make this on rainy days as it brings a sense of nostalgia and comfort that warmed our stomachs. There are many different types of savory pancakes that can be made (kimchi based, seafood, potato), but this is the original that is a must try! The listed ingredients are standard for this dish, but you can add/remove anything that isn’t to your liking.

Ingredients for the pancake:

  • 2 1/2 cups of pre-packed Korean pancake batter (or 2 1/2 cups of all-purpose flour- I prefer flour over pre-packed batter)
  • 2-3 cups of water (depends on how much water your zucchini will expell since the vegetable retains moisture)
  • 1 TBSP garlic powder
  • 1/2-1 TBSP salt (to your liking)
  • 2 eggs
  • 2 cups of Chinese “buchu” chives (Korean chives are ideal as they’re more tender, but Chinese chives are easier to find in most Asian markets)
  • 1/2 jalapenos, chopped (optional if you don’t like peppers)
  • 1 cup of zucchini (sliced thin, julienned or batonnet cut)
  • 3/4 cup of scallion (chopped into 2 inch strips)
  • Oil (for the pan)

Ingredients for the spicy chili soy sauce:

  • 1/2 cup of soy sauce
  • 1/4 cup of white distilled vinegar
  • 1/4 cup Thai chili peppers (chopped)
  • 1/2 TSP toasted sesame seeds

Directions:

  • In a large mixing bowl add your flour, egg, salt, and garlic powder. I recommend adding 1/2 cup of water at a time to control how wet your batter will be (keep the last cup of water for later just incase the batter is too thick)
  • Slowly incorporate your vegetables into the batter and “fold” your ingredients to retain the crunch factor from the vegetables (you can add more water at the point if necessary)
  • On a heated skillet, add your desired cooking oil and add a ladle full of the batter directly into the center of the pan. With a clean spoon, gently spead out the batter so that you can evenly cook the pancake. I usually recommend anywhere between 3-5 minutes depending on your heat level and thickness of the pancake, but ideally you want to flip once you see a nice golden crust being formed
  • Once cooked, you can either eat it as is or cut them into even pieces and serve on a plate with the dipping sauce
  • For the dipping sauce, add everything together in a bowl and let the vinegar break down the peppers for a couple hours to really enhance the potency of the peppers (can be made the night before to get a really nice kick)

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