Buchimgae Korean Chive Pancakes
Learn how to make the best Buchimgae recipe. Our easy homemade Korean Chive Pancakes Buchu-Jeon are the perfect crispy snack or appetizer.
Servings: 2
Calories: 396kcal
Equipment
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- French knife
- Non-stick skillet
- Rubber Flipper
Ingredients
- 3/4 cup All Purpose Flour
- 2 tsp Fish Sauce
- 1 1/2 cups Chinese Chives chopped
- 1/4 cup Onion chopped
- 2 tbsp Canola Oil
- 3 tbsp Soy Sauce
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Sesame Oil
Instructions
- In a small mixing bowl whisk together sesame oil, rice wine vinegar and soy sauce. Set aside.
- Combine the flour, 3/4 cup water and fish sauce in a mixing bowl. Stir in the chives and onion until fully incorporated.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to the hot skillet and swirl to coat.
- Scrape the chive batter into a mound in the centre of the pan and spread evenly so it forms a thin round, approximately 10 inches in diameter. Cook until lightly browned on the bottom, around 4-5 minutes.
- Shake the skillet to check it is crispy then turn the pancake over with a spatula. Drizzle the remaining 1 tablespoon of canola oil so it runs under the pancake. Use the spatula to lift the edges of the pancake so the oil evenly coats underneath. Cook for an additional 2-3 minutes until the other side is crispy. Turn the pancake again and cook for 2 more minutes, until both sides have browned and are crispy.
- Turn one more time and slice the pancake onto a plate. Slice into wedges and serve immediately with reserved dipping sauce.
Nutrition
Calories: 396kcal | Carbohydrates: 40.7g | Protein: 8g | Fat: 21.5g | Saturated Fat: 2.1g | Sodium: 1819mg | Potassium: 247mg | Fiber: 2.7g | Sugar: 2g | Calcium: 51mg | Iron: 3mg