These Korean chive pancakes are savoury, crispy fritters made with fresh chives, spring onions, and green pepper, a simple twist on the classic Korean buchu jeon made with garlic chives.
About Korean Chive Pancakes
History
Buchu jeon (ë¶€ì¶”ì „) is a type of Korean jeon – pan-fried savoury pancakes – made primarily with garlic chives. It belongs to a broad category of Korean pancakes, which also includes variations with seafood, kimchi, or mung beans. While jeon dates back to the Joseon dynasty, it evolved more as an everyday home-cooked food rather than royal cuisine. Buchu jeon, in particular, is closely associated with late spring and summer, when Korean garlic chives are in season.
Tradition
In many households, it’s enjoyed as a light lunch, snack, or anju (food served with alcohol), especially with makgeolli. In rural areas, it’s often prepared without exact measurements and based on available vegetables. While garlic chives are the key ingredient, some regions also add thin slices of chilli or squid.
This Recipe
I prepared the pancakes with fresh chives and spring onion instead of Korean garlic chives, which I couldn’t find. The green pepper isn’t traditional; it was just in the fridge, so I used it. It gave a bit of crunch and light sweetness, and worked so well in the mix.
Ingredients for Korean Chive Pancakes
- flour – Use plain (all-purpose) flour for the batter.
- water – Make sure you use cold water.
- egg – Adds richness and helps bind the batter.
- fresh chives – Use as a substitute for Korean garlic chives.
- spring onion – Slice thinly for even distribution in the pancake.
- chilli powder – Or you can use Cayenne pepper.
- bell pepper – Green or red, this is optional.
- oil – Use neutral oils, like sunflower or canola oil.
How to make Korean Chive Pancakes
Make the batter
In a mixing bowl, whisk together the flour, egg, chilli powder, salt, pepper and water to form a slightly thicker batter than for crepes. The mixture should be pourable but not too runny. This quantity makes two large pancakes.
Tip: Use cold water in the batter to help the pancake fry up crisp and light. If you prefer a thinner, crispier texture, you can omit the egg; reduce the water slightly to maintain the batter’s cohesion.
Prepare the vegetables and batter
Finely slice the spring onion into thin rounds, cut the chives into slightly longer pieces (about 3 cm), and dice the green bell pepper into small cubes or thin strips. Add the vegetables to the batter and stir well to combine.
Fry the pancakes
Heat a little oil in a non-stick frying pan over medium heat. Once hot, pour in half the batter and spread it evenly into a round shape. Cook for several minutes, checking underneath occasionally. Once the bottom is golden brown, carefully flip the pancake and cook the other side for 3–4 minutes until golden and crisp.
Transfer the pancake to a board and cut it into smaller pieces.
How to serve Korean Chive Pancakes
Buchu jeon is typically served warm, cut into pieces, and eaten as a side dish or snack. In Korea, it’s often paired with a simple soy-vinegar dipping sauce and enjoyed with makgeolli (rice wine). It also works well alongside grilled meats, stir-fried vegetables, or as part of a mixed plate of small dishes.
I served it as a side dish with Korean spicy pork (recipe soon). It pairs well with grilled or spicy meats.
Variations
While this version uses chives, spring onion and green pepper, buchu jeon is easily adapted depending on what you have. In Korea, it’s common to add seafood such as squid or small prawns for extra flavour and texture. With seafood added, it becomes more substantial and is often served as a light main dish rather than a side.
Some versions include sliced red chilli or grated carrot for colour.
Try these Greek tomato fritters – another simple, vegetarian snack.
Recipe Card
Korean Chive Pancakes with Spring Onion and Pepper
Ingredients
- 1/2 cup plain white (all-purpose) flour
- 2/3 cup ice cold water
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup spring onion - thinly sliced
- 1/2 cup fresh chives - cut into 3 cm lengths
- 1/3 cup bell pepper - finely diced or thinly sliced
- chilli powder - to taste
- sunflower oil - for frying
Instructions
- In a mixing bowl, whisk together the flour, egg, chilli powder, salt, pepper and cold water to form a smooth batter. It should be slightly thicker than crepe batter.
- Finely slice the spring onion into thin rounds, cut the chives into 3 cm lengths, and dice the green bell pepper into small cubes or thin strips.
- Add the chopped vegetables to the batter and stir to combine evenly.
- Heat a little neutral oil in a non-stick frying pan over medium heat. Once hot, pour in half the batter and spread it into a round pancake.Fry on medium heat for several minutes until the bottom is golden brown. Flip and cook the other side for 3-4 minutes until crisp and golden.
- Transfer to a board, cut into pieces, and serve warm.
Notes
- The total calorie content of the dish is approximately 310 calories. This is an estimate and will vary depending on the specific products and brands used.
- This recipe yields 2 thick pancakes, with 155 calories each.
- I cut each pancake into 6 pieces and served 4 per portion as a side – around 104 calories per serving.