My Korean Kitchen · by Sue Pressey★ 4.8 (6)
Korean Chive Pancake (Buchujeon)
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 20%
CARBS 28G45% OF CAL
1G FIBER1G SUGAR26G OTHER
FAT 11G38% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy Korean savory pancake with chives, shrimp, and chili. This appetizer combines soft interior with a crispy exterior and is served with a dipping sauce.
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View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Cup all purpose plain flour (, sifted)
- 1 Tbsp cornstarch
- 1 1/8 tsp fine salt
- 1 1/8 tsp garlic powder
- 1 1/8 tsp onion powder
- 1 Cup water (, icy cold)
- 90 g garlic chives ((3.2 ounces), cleaned and cut in half)
- 150 g prawns ((5.3 ounces), cleaned and cut into smaller pieces)
- A few sprinkles ground black pepper (, to season prawns)
- 1 red chili (, thinly sliced diagonally)
- 3 Tbsp cooking oil (, I used rice bran oil)
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 20%
CARBS 28G45% OF CAL
1G FIBER1G SUGAR26G OTHER
FAT 11G38% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 836mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.