Korean Chive Pancakes Buchujeon are crispy, golden, and savorythe kind of dish that feels special but comes together in one pan with barely any fuss. You get that satisfying crunch on the outside and tender chives folded into a light, delicate batter.
I first made these back in spring 2019 after picking up a huge bundle of garlic chives at my local farmers’ market, and I’ve been hooked ever since. The batter is so forgivingmix it quick, don’t overthink it, and let the pan do the work. After a long day, I need dinner to be comforting but not heavy, and this hits that reset button perfectly without leaving me stuck at the stove.
Yesica Andrews
Korean Chive Pancakes Buchujeon Crispy Perfect Savory Bites
Enjoy these delicious Korean Chive Pancakes Buchujeon that are perfect for an easy dinner or a family weeknight meal. This korean pancake recipe features fresh garlic chives, onions, and optional chiles, pan fried to crispy perfection. A fantastic choice for anyone looking to make quick and tasty pan fried pancakes with authentic Korean flavors.
Cut the garlic chives into pieces about 2 to 3 inches long and thinly slice the onion and chiles, if you want a bit of spice.
In a large bowl, combine the flour, corn starch, salt, and turmeric powder. Slowly add 1 cup of ice cold water while stirring until the batter is smooth with no dry flour remaining. Adjust the consistency by adding more water if needed.
Fold the chopped chives, sliced onion, and chiles into the batter so they’re well coated.
Heat a non-stick skillet over medium heat and pour in enough neutral oil to cover the pan’s surface generously. Once hot, pour in half the batter and spread it out evenly into a pancake shape.
Cook for roughly 5 to 6 minutes until the bottom turns golden and crispy, then carefully flip to cook the other side for the same amount of time.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter.
Cut the pancakes into bite-sized pieces if you like, and serve warm alongside your favorite homemade dipping sauce.
Notes
Serve these pancakes hot for best texture. You can adjust the chili amount or omit it entirely for a milder flavor. Leftovers can be reheated in a skillet to regain crispiness.
Why You’ll Love These Golden, Savory Pancakes
These Korean Chive Pancakes Buchujeon are exactly what you need when dinner needs to feel comforting but not heavy. They’re crispy on the outside, tender inside, and packed with fresh garlic chives that bring a gentle oniony bite without overpowering anything.
Fast and forgiving: The batter comes together in minutes, and you don’t need to be precious about itjust mix and go.
Perfect weeknight reset: Low effort, minimal cleanup, and it doesn’t feel heavyjust what spring evenings call for.
Flexible and fun: Serve them as a light dinner, breakfast, or side dish. They work with whatever your day looks like.
Pantry-friendly: You probably have most of what you need already, except the chivesand those are worth grabbing fresh.
What You’ll Need (and Why It Works)
This recipe keeps things simple. The star is definitely the garlic chivesthey’re more delicate than regular chives and have this beautiful mild garlic flavor that’s never harsh. If you can find them at a farmers’ market or Asian grocer, grab a big bunch.
The batter itself is just all-purpose flour, a little cornstarch for crispness, salt, and optional turmeric for a soft golden color. Ice cold water is keyit keeps the batter light and helps with that crispy texture when it hits the hot pan. You’ll also fold in thinly sliced white onion and optional chiles if you like a little kick.
Pro Tip: Don’t skip the cornstarch. It’s what gives you that shatteringly crisp edge without making the pancake heavy or doughy.
How to Make Them (Step by Step)
Start by slicing your garlic chives into 2-3 inch pieces. Thinly slice your onion and chiles if you’re using them. In a large bowl, whisk together the flour, cornstarch, salt, and turmeric until everything’s evenly mixed.
Pour in 1 cup of ice cold water while stirring. The batter should be thick but pourableno dry streaks. If it feels too thick, add up to another ¼ cup water. Fold in the chives, onion, and chiles until everything’s coated.
Heat a large non-stick pan over medium heat and add a generous glug of neutral oil. Once it’s shimmering, pour in half the batter and spread it out evenly. Let it cook undisturbed for 5 to 6 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side the same way.
Step
Time
What to Look For
Prep chives & batter
10 min
No dry flour, thick but pourable
First side cooking
5–6 min
Golden brown, crispy edges
Second side cooking
5–6 min
Even golden color, firm to touch
Simple Swaps and Tweaks
If you can’t find garlic chives, regular chives or thinly sliced scallions work in a pinchyou’ll lose a little of that garlicky sweetness, but the pancake will still be delicious. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend and make sure your cornstarch is certified.
Want more texture? Add a handful of thinly sliced mushrooms or carrots to the batter. If you like it spicy, don’t hold back on the chilesor stir in a pinch of gochugaru (Korean red pepper flakes) for a deeper heat.
Ingredient
Swap Option
Garlic chives
Scallions or regular chives
All-purpose flour
1:1 gluten-free flour blend
White onion
Yellow onion or shallots
Chiles (optional)
Gochugaru or red pepper flakes
How to Serve and Store
Slice your pancake into wedges or bite-sized pieces and serve it hot with a simple dipping saucesoy sauce, rice vinegar, and a pinch of sesame seeds is all you need. These are perfect alongside a bowl of soup, or honestly, just on their own with a cup of tea.
Leftovers keep well in the fridge for up to 3 days in an airtight container. Reheat them in a hot skillet with a little oil to bring back that crispy texturemicrowaving will make them soft and sad.
Note: These don’t freeze particularly well because of the fresh chives, but they’re so quick to make that it’s easy to whip up a fresh batch anytime.
Storage Method
Duration
Reheating Tip
Refrigerator (airtight)
Up to 3 days
Reheat in hot skillet with oil
Counter
Not recommended
Freezer
Not ideal
Texture suffers
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FAQs (Korean Chive Pancakes Buchujeon)
Can I use regular chives instead of Korean chives?
Yes, regular chives work well as a substitute, though they have a milder flavor. Use the same amount called for in the recipe. You can also try garlic chives or scallions for a closer taste profile to the traditional version.
What makes the pancakes crispy on the outside?
The key is using enough oil and maintaining medium-high heat throughout cooking. Press down gently with your spatula while frying to ensure even contact with the pan. A well-heated non-stick or cast iron pan also helps achieve that perfect golden crust.
How long do leftovers stay fresh?
Store cooked pancakes in the refrigerator for up to 3 days in an airtight container. To reheat, pan-fry them again for 2-3 minutes per side to restore crispiness. Avoid microwaving as it makes them soggy.
Can I make the batter ahead of time?
It’s best to cook this dish immediately after mixing the batter for optimal texture. If you must prepare ahead, the batter can sit for up to 30 minutes at room temperature. Give it a gentle stir before cooking as ingredients may settle.
What dipping sauce pairs best with this dish?
A simple soy-vinegar sauce works perfectly – mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and a pinch of red pepper flakes. Some cooks add a drop of sesame oil or minced garlic for extra flavor depth.
These Korean Chive Pancakes Buchujeon come together in about 20 minutes and give you crispy, golden edges with soft, garlicky chives tucked inside. You’ll love how simple they areno fancy technique, just good ingredients and a hot pan. They’re light enough for a spring evening but comforting in the way a homemade skillet dinner always is.
If you want to switch things up, try adding thinly sliced carrots or shiitake mushrooms to the batter for more texture and color. A drizzle of sesame oil in the dipping sauce makes everything taste a little richer. Leftovers reheat beautifully in a hot skillet with just a touch of oildon’t microwave them or they’ll lose that gorgeous crunch. My grandmother always said the best pancakes are the ones that sizzle when they hit the pan, and she was right every time.
I’d love to know if you grew up eating something similar, or if this is your first time making Korean pancakes at home. Snap a photo and share itthere’s something special about seeing how these turn out in different kitchens. Save this one for a night when you need dinner to feel easy but still homemade. Here’s to dinners that help you get back into a rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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