Korean Chive Pancake (Buchujeon)

Nutrition values are AI-estimated based on ingredients.

• 6 oz chives, cut into 2” long pieces
• 1 medium-size zucchini, julienned
• A few leaves of kkaetnip, chopped
• 1 to 3 Hawaiian chilies, sliced (or mix of serrano, jalapeno, Thai)
• 2 cups Korean savory pancake mix
• 1/4 cup Korean frying mix (tempura powder)
• 2 1/4 cup cold water
• Cooking oil, as needed
• 1 onion, sliced (for dipping sauce)
• 2 chilies, sliced (for dipping sauce)
• 1/2 cup soy sauce (for dipping sauce)
• 1/2 cup agave nectar (or raw sugar) (for dipping sauce)
• 1/2 cup rice vinegar (for dipping sauce)
• 1/4 cup water (for dipping sauce)
• 1 spoon dark paste (gochujang or ssamjang) (for dipping sauce)

1. 1Harvest fresh Hawaiian chilies and chives from the garden.
2. 2Wash chilies and prepare other vegetables.
3. 3Slice white onion thinly for the dipping sauce.
4. 4Cut chives into 2-inch pieces, julienne zucchini, finely chop kkaetnip leaves, and slice chilies for the pancake batter.
5. 5Combine all chopped vegetables in a large mixing bowl.
6. 6Add Korean savory pancake mix, Korean frying mix, and cold water to the bowl.
7. 7Mix thoroughly with a wooden spoon until all vegetables are evenly coated in the batter.
8. 8Heat a cast iron pan with cooking oil over medium-low to medium heat.
9. 9Place portions of the batter onto the hot pan to form individual pancakes.
10. 10Cook each pancake for approximately 3 to 4 minutes per side until golden brown and crispy.
11. 11Transfer cooked pancakes to a cooling rack.
12. 12For the dipping sauce, add fresh sliced white onion, sliced chilies, and a spoonful of dark paste (gochujang or ssamjang) to a pre-made base and mix well.

These instructions are our analysis of the original video. Watch on YouTube →