Korean leeks pancakes (Buchu buchingae)

KOREAN LEEK PANCAKES/ BUCHU BUCHINGAE (5-10 servings as appetizer)

Servings: 8 -10 pancakes
Author: Marvellina
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 large egg
  • 2 cups cold water plus more as needed
  • 2 bundles Korean leeks cut into 2-inch lengths
  • 1/2 red bell pepper or any color you like julienned
  • 1 tsp salt
  • 1/4 tsp freshly ground white pepper
  • Vegetable oil for pan frying

Seasoned soy sauce (1/2 cup):

  • 1/4 cup soy sauce
  • 1 green onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
  • 1 tsp Korean chili powder
  • 1/1 tsp freshly ground black pepper
  • Combine all the ingredients in a small bowl. Leftovers can be stored in the refrigerator in a tightly sealed container for 1 week.


  • Combine the flour, rice flour, egg, and water in mixing bowl. The consistency should be that of thin pancake batter
  • Add the leeks, red pepper, salt, and pepper and combine
  • Heat about 1 Tbsp oil in a large skillet over medium-high heat. With a ladle, spoon about a cup of the batter into the pan and spread it thin and wide into a large circle about 8 inches in diameter. Cook until the edges get slightly brown and the center starts becoming slightly translucent, 3 to 4 minutes. Flip the pancake and cook on the other side for 3 to 4 minutes. Place the cooked pancake on a cutting board
  • Repeat until all of the batter is used, stacking the pancakes on top of each other. Carefully cut the pancakes into wedges or other manageable pieces and serve immediately with seasoned soy sauce for dipping