Buchu Jeon {garlic chive blossom pancake}

Buchu Jeon

부추전

{garlic chive blossom pancake}

A popular Korean ahn-joo (snack enjoyed while drinking), Buchu Jeon is a savory garlic-chive pancake often paired with makkoli (rice wine) and served with a soy dipping sauce. My unusual addition of pungent chive blossoms makes for a pretty presentation while enhancing the garlic-onion flavors of the jeon.

I’ve heard that the invitation to go enjoy buchu jeon on a rainy day is synonymous with “let’s go have a drink” for Korean adults. Hopefully this crispy-chewy pancake with petite white flowers will help brighten your stormy days…Cheers!

Buchu Jeon Recipe

Ingredients for Batter:

• 1 c. all purpose flour
• 1/4 c. sweet rice flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/4 t. garlic powder
• 1/4 t. onion powder
• 1/4 t. salt
• 1 1/4+ c. cold water
• canola oil for frying

To make the batter, mix all the dry ingredients together in a medium-sized bowl. Whisk in the water until the batter is completely blended and there are no lumps. The batter should be of medium-light consistency, not too thick, add a bit more water if necessary. This amount of batter makes about three pancakes depending on the size of the pan.

Trim buchu (garlic chives) to approximately fit the size of the pan. Rinse in cool water and dry on paper towels. If these flat garlic chives are not available, try this pancake recipe with common chives, scallions, or leeks – trimmed accordingly.

Heat a non-stick pan over medium-high heat. Add canola oil to the pan. When the oil is hot, lay the buchu in the pan, cook for about 30 seconds then ladle batter over the buchu in a thin layer and cook for 4 to 5 minutes until the bottom is a nice golden brown. Then flip the pancake and cook the other side, adding a bit more oil if necessary. If the exterior is browning too quickly for the interior to cook, turn the heat down to medium. When done, transfer pancake to a wire rack.

Pluck the blossoms from the stems and rinse in cool water, dry on paper towels.

Jeon Dipping Sauce

• 3 T. low-sodium soy sauce
• 2 T. seasoned rice wine vinegar
• 1 T. toasted sesame oil
• a few shakes of sesame seeds
• a few shakes of gochugaru (red pepper powder)
• finely chopped chives

Mix soy sauce, vinegar, and oil in a small serving bowl. Sprinkle with sesame seeds, gochugaru, and chives.

Let the pancake cool slightly then sprinkle chive blossoms over the top.

Note that the addition of sweet rice flour to the batter produces a chewy texture as well as crispy edges…

Use a sharp knife to cut jeon into wedges or squares and serve with the dipping sauce.

May this enchanting little chive blossom pancake and a cup of cold makkoli add sparkle to those upcoming gray & rainy days.

My 부추전 recipe will be featured next week in the Korea Herald Business. 감사합니다 K-Herald!