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.
All pajeon principles apply (KR-28). Additionally: - Garlic chives must be cut in lengths, not minced — the strips running through the pancake are visual and textural elements, not just flavour - The garlic chive flavour intensifies with heat — the pancake becomes sweeter and more garlicky than the raw chive suggests - Serve with the standard Korean pancake dipping sauce: soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds
MAANGCHI KOREAN COOKING — Second Batch KR-26 through KR-40