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Rice and Wheat Flour Pancake — traditional dish from Busan, South Korea
Snack Vegetarian

Food Flavour DNA

Nutritional Values

🔥300kcal
💪10gProtein
🌾60gCarbs
🥑10gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten

Rice and Wheat Flour Pancake

How to order / say it
Say it 부추전 — [boo-choo-jeon]
Order I'd like the buchujeon, please.
Locally 부추전 주세요.
Say locally

A savory Korean pancake made from wheat and rice flour mixed with scallions and vegetables.

Why try it?

Busan's buchujeon showcases the versatility of simple ingredients turned into a beloved snack or side dish. It's a symbol of traditional Korean culinary craft through everyday foods.

How it tastes

The pancake offers a crispy outside with a soft and chewy inside. Fragrant scallions and a savory mix of vegetables create a delicious base, perfect for dipping in soy sauce.

Origin & History — first documented: 1970

Emerging as a popular street food in the 1970s, buchujeon drew on a rich history of home-cooked jeon varieties. It became a staple part of Busan street food culture, known for its quick preparation and satisfying taste.

Recipe

Ingredients

  • 🌾 100 g wheat flour
  • 🌾 100 g rice flour
  • 🧄 50 g scallions
  • 🥕 50 g carrot
  • 🥕 50 g zucchini
  • 🥕 200 ml water
  • 🥣 10 ml soy sauce

Method

  1. 1 Mix flours with water to make a batter.
  2. 2 Stir in chopped scallions, carrot, and zucchini.
  3. 3 Pour batter onto a hot oiled pan.
  4. 4 Cook until golden on both sides. Serve with soy sauce.

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All Asia recipes — South Korea — Busan — Rice and Wheat Flour Pancake
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