Buchjeon (Garlic Chive Pancakes

• Produce

  • 1/2 Onion, medium

• Condiments

  • 1 tsp Soup soy sauce
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 pinch Black pepper
  • 6 oz Garlic chive
  • 1 tbsp Gochujang
  • 2 cup Korean pancake mix
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Vinegar

• Liquids

  • 1 tbsp Water

Found on koreanbapsang.com

Description

Ingredients

• (Makes 2 large pancakes or 6 small ones)
• 1 cup Korean pancake mix, buchimgaru, 부침가루
• 3 ounces garlic chives, buchu, 부추
• 1/4 medium onion
• 1 teaspoon soup soy sauce (or regular soy sauce or fish sauce)
• 1 cup Korean pancake mix, buchimgaru, 부침가루
• 3 ounces garlic chives, buchu, 부추
• 1/4 medium onion
• 1 tablespoon gochujang, Korean chili pepper paste
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 tablespoon water
• 1/2 teaspoon sugar
• pinch of black pepper

Directions

• Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion. Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin. Mix in the garlic chives and onion. Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes. Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.