Buchujeon: Garlic Chive Pancake

Buchujeon — garlic chive pancake — applies the same batter and technique principles as pajeon (KR-28) but demonstrates an important variation: the garlic chive's distinctive flavour (somewhere between garlic and chive, with a slight sweetness) becomes the defining character of the pancake. It demonstrates how the same technique produces completely different results with different primary ingredients.

A thin pancake made with garlic chives as the primary ingredient, cooked in oil until crispy and golden. The technique mirrors pajeon: cold water batter, generous oil, patience for the crust to form.

• Chinese jiucai he zi (garlic chive pocket — same garlic chive featured preparation), Japanese nira tamago (garlic chive and egg — same featured ingredient), Vietnamese bánh xèo with chives (same thin