Korean chive pancakes, or “buchujeon,” are a tasty and easy dish you can enjoy anytime. They have a crispy outside and a soft, flavorful inside because of the fresh chives in the batter. Chives are also packed with vitamins and antioxidants, making these pancakes a healthy choice. This recipe is perfect for a quick dinner or a snack. It’s simple to follow and uses less oil, keeping the pancakes light and healthy. Whether you’re cooking for yourself or others, this Korean chive pancake recipe is sure to be a favorite!
Why I Love Korean Chive Pancakes
I absolutely love Korean pancakes, and there are so many tasty variations, like kimchi pancakes and seafood pancakes. Each type has its unique flavor, but Korean chive pancakes really stand out for me.
My parents grow chives in their garden, and it’s impressive how well they do. They planted chives just once a few years ago, and now they grow abundantly every year from Spring to Fall. The chives grow so fast that it’s hard to keep up with the harvest. Every time we pick them, they come back quickly, which is fantastic.
Chives are such an easy herb to grow and use in many dishes. They add a fresh, vibrant flavor to meals and are perfect for making Korean chive pancakes. If you have a garden or even just a small pot, chives are a great addition.
Health Benefits of Chives
Chives are small but packed with health benefits. They are rich in Vitamin A and Vitamin C, which help with eye health, boost the immune system, and improve iron absorption. Chives also contain antioxidants like flavonoids and polyphenols that protect your cells from damage, helping reduce inflammation and lower the risk of chronic diseases.
Thanks to their fiber, chives support digestion and a healthy gut, which improves nutrient absorption and overall well-being. They also have compounds that may help lower blood pressure and cholesterol, promoting better heart health.
Chives are also high in Vitamin K, which is important for strong bones. The antioxidants and vitamins in chives can also help improve skin health, reducing signs of aging and promoting a glowing complexion. Adding chives to your Korean chive pancakes not only enhances flavor but also boosts nutrition!
Korean Chive Pancakes Recipe
Makes about 4 to 6 pancakes
Ingredients:
- 1 cup all-purpose flour
- 3/4 – 1 cup water
- 1/2 teaspoon salt
- 1 bunch chives (about 1 – 1/12 cup, chopped)
- 1/2 cup thinly sliced onion
- 1/2 cup chopped carrot
- vegetable oil (for frying)
For the dipping sauce:
- 2 tablespoons soy sauce
- 1/2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 tsp of Korean red pepper flakes
- 1/2 teaspoon sesame seeds (optional)
Instructions:
1. For your Korean chive pancakes recipe, start by mixing the flour, water, and salt in a large bowl until the mixture is smooth.
2. Next, incorporate the chopped chives, sliced onion, and chopped carrot into the batter. Stir well to ensure that the vegetables are evenly distributed throughout the mixture.
3. Heat 1 – 2 tablespoons of vegetable oil in a non-stick skillet over medium heat. Once the skillet is warm, add the oil and let it heat up until it shimmers.
4. Pour a ladleful of the batter into the hot skillet, spreading it out into a thin, even layer. Let it cook for about 3 to 5 minutes on each side. You’ll know it’s ready to flip when it turns golden brown and becomes crispy.
5. Once both sides are cooked, take the Korean Chive pancake out of the skillet and place it on a paper towel to absorb any extra oil. Then, cook the rest of the batter the same way, adding a bit more oil to the pan if needed.
6. To prepare the dipping sauce, start by taking a small bowl. Then, add the soy sauce, rice vinegar, sesame oil, and red pepper flakes. Mix everything together well until it’s combined. This will create a tasty sauce to dip your pancakes into.
7. To serve, cut the pancakes into wedges, like slicing a pizza. Serve them while they’re still hot, alongside the dipping sauce.
Healthy Tips
To keep your Korean chive pancakes light and healthy, use less oil when cooking. You can lightly brush the skillet with oil or use non-stick spray. This way, the pancakes stay crispy without too much oil.
Another healthy tip is to use more vegetables in your batter. Coat the veggies lightly with flour instead of mixing in too much flour. This way, you’ll get more vegetables in each bite, making the pancakes more nutritious. You can also add other vegetables like zucchini, mushrooms, or green onions for more flavor. For an extra twist, try adding seafood like shrimp or calamari of you’re not vegan.
If you have leftover batter, store it in a sealed container in the fridge for a few days. You can cook it when you’re ready to eat. Or, if you’ve already made the pancakes, store them in a container for 3-4 days. To reheat, simply use a frying pan without extra oil or heat them in a toaster oven at 375°F for 10-15 minutes, flipping them halfway. They’ll still taste great as leftovers!
Delicious and Healthy Korean Chive Pancakes Recipe
This Korean chive pancakes recipe is a fantastic way to enjoy fresh and healthy ingredients. With a crispy outside and flavorful inside, it makes a perfect snack or meal. By using less oil and adding lots of vegetables, you can make them even healthier. Feel free to customize the recipe with your favorite veggies, seafood, or meats. Enjoy making and sharing these tasty pancakes with your loved ones!
Be sure to check out my healthy vegan blueberry pancake recipe for a delicious breakfast!
