Korean Chive Pancake (Buchujeon) with Seafood
A Korean chive pancake is one of those dishes that feels impressive but comes together with surprising ease. Thin layers of chives, vegetables, and seafood are held together with a light batter and cooked until the edges turn lacy and crisp. It’s the kind of food you crave late at night but can still pull off quickly at home.
This version leans into bold texture: a batter made with both pancake mix and tempura mix creates an ultra-crispy finish, while squid and shrimp bring a wonderfully tender bite. Everything is topped with a simple soy dipping sauce that enhances the savory flavor without overpowering it.
Whether you’re new to Korean home cooking or already love making jeon, this Korean chive pancake with squid and shrimp delivers big flavor with minimal fuss.
What is Korean Chive Pancake (Buchujeon)?
Buchujeon translates directly to chive pancake, though it shares many characteristics with its famous cousin, Pajeon. Unlike standard scallion pancakes, buchujeon uses the flatter, slightly more pungent leaves of garlic chives, which offer a distinct, aromatic flavor.
This seafood chive pancake vs haemul pajeon (what’s the difference?) question often comes up; while haemul pajeon generally implies a mix of seafood like oysters or clams, this version specifically highlights the tender texture of squid rings alongside the fresh greens. The resulting texture is a wonderful study in contrast: light, lacy, crispy edges giving way to a chewy, tender center studded with savory bites of seafood.
What You’ll Need to Make Korean Chive Pancake (Buchujeon)
Tools
- Large nonstick or cast-iron skillet
- Mixing bowl
- Whisk
- Spatula
- Small bowl for dipping sauce
Pantry & Fresh Ingredients
- Pancake mix
- Tempura/frying mix
- Chives
- Scallions
- Carrot
- Squid
- Shrimp
- Fish sauce
- Soy sauce
- Water
- Gochugaru
- Sesame seeds
- Sesame oil
- Green chili
- Onion
- Neutral oil for frying
Why You’ll Love This Korean Chive Pancake
Honestly, it's all about that crunch. The edges get so crispy they almost shatter when you bite in, but the center stays soft with all those chives and seafood packed inside.
The squid and shrimp sound fancy, but they cook right in the batter—no extra pans, no complicated prep. And if you've never tried mixing pancake mix with tempura mix before, this is about to become your new trick. It makes everything lighter and crispier without any extra effort.
Most nights I just make one big pancake, slide it onto a cutting board, and let everyone tear off pieces while it's still hot. No plating, no fuss.
The dipping sauce takes about thirty seconds and honestly does most of the heavy lifting flavor-wise. Soy, a little heat, some sesame—that's it.
Ingredients
For the Pancake
- 1 cup pancake mix
- 1 cup tempura/frying mix
- 1½–2 cups cold water (adjust to a light batter consistency)
- 1 cup sliced chives
- 1 cup sliced scallions
- ½ cup julienned carrot
- 1 whole squid, cleaned and sliced
- ½ cup small shrimp, peeled
- 1 teaspoon fish sauce
- Neutral oil for frying
For the Dipping Sauce
- 4 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon gochugaru
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- 1 green chili, thinly sliced
- 2 tablespoons finely chopped onion
Method
-
Make the batter.
In a mixing bowl, combine pancake mix and tempura mix. Add cold water gradually and whisk until you have a thin batter that lightly coats the vegetables. -
Add the vegetables and seafood.
Fold in the chives, scallions, carrot, squid, and shrimp. Stir in the fish sauce. -
Heat the pan.
Warm a generous layer of oil in a large skillet over medium-high heat. The oil should coat the bottom of the pan thoroughly. -
Pour and spread.
Add the batter and spread it evenly into one large pancake. Press lightly so the seafood sits flat against the surface. -
Pan-fry until crisp.
Cook until the bottom is deeply golden and the edges look lacy and crisp. Carefully flip and cook until the second side is equally browned. -
Prepare the dipping sauce.
Stir together soy sauce, water, gochugaru, sesame seeds, sesame oil, chili, and onion. -
Serve.
Slide the pancake onto a plate, cut into wedges, and serve hot with the dipping sauce.
Tips, Variations, and Serving Suggestions
For the best flavor balance, consider these options. While the squid is the star, this recipe easily adapts. If you enjoy variety, consider making this recipe a Korean chive pancake with squid and shrimp, as noted in the ingredients.
For a complete meal, serve this savory pancake alongside a warm, bubbling stew. Consider pairing it with a simple, bubbling light soup or stew that pairs well to cut through the richness of the fried pancake.
If you want to explore other flavor profiles within this category, check out recipes for a classic another easy jeon (e.g., kimchi pancake or scallion pajeon).
Frequently Asked Questions
This Korean chive pancake (buchujeon) brings together crisp texture, fresh vegetables, and tender seafood in one satisfying dish. It’s easy enough for a weeknight but special enough for sharing. If you’re ready to explore more Korean flavors, try another jeon recipe or pair this pancake with a simple Korean soup to round out your table.
