Snack · 25 min · korean

Buchujeon

A Korean snack built around garlic chives and all-purpose flour — on the table in 25 minutes. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 bunch Garlic chives
• 1 cup All-purpose flour
• 2 tbsp Rice flour
• 2 Eggs
• 1 cup Ice water
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar

Steps

1. Whisk the flour, rice flour, egg, and ice water into a thin batter; fold in half the garlic chives.
2. Heat a well-oiled pan over medium-high and lay the remaining chives in a neat layer across the surface.
3. Ladle over just enough batter to bind the chives — a thick pancake steams; a thin one crisps.
4. Cook 3-4 minutes until golden underneath, flip once with confidence, and cook 2-3 minutes more.
5. Cut into squares and serve immediately with the soy-vinegar dip; like all jeon, this waits for no one.

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