Introduction

Buchim garu (부침가루) is Korean pancake mix, the bagged flour blend Korean home cooks use for jeon and buchimgae: savory pan-fried pancakes like pajeon (green onion pancake), kimchijeon (kimchi pancake) and haemul pajeon (seafood pancake). “Buchim” means pan-fried and “garu” means powder. Because it is already seasoned and blended for crispiness, you only need to add water and your fillings.

Buchim Garu at a Glance

Quick facts

• What it is: a seasoned flour mix for Korean savory pancakes
• Main ingredients: wheat flour, starch (corn or potato), sometimes rice flour, salt, leavening and garlic or onion powder
• Taste: lightly salty and savory, crisp when fried
• Main uses: pajeon, kimchijeon, haemul pajeon, vegetable jeon

What is Buchim Garu Made Of?

Recipes differ by brand, but most buchim garu combines wheat flour with starch for crunch, a little salt, a raising agent so the pancake is light, and seasonings such as garlic powder, onion powder or sugar. Check the ingredient list if you avoid gluten, eggs or other allergens.

Types of Korean flour mixes

• Buchim garu: pancake mix, seasoned, for pan-fried jeon.
• Twigim garu: frying mix for deep-fried foods (tempura-style vegetables, shrimp, fried chicken).
• Jeon-yong garu: lightly seasoned flour for dredging thin fish or meat jeon before dipping in egg.
• Crispy / rice pancake mixes: premium versions with more rice flour or starch for extra crunch.

What Does Buchim Garu Taste Like?

On its own it is lightly salty with a mild garlic-onion savoriness. Fried in enough oil, it gives pancakes crisp, lacy edges and a slightly chewy center, which plain flour alone does not achieve as easily.

Popular Korean Dishes That Use Buchim Garu

Pajeon

Green onion pancake, served with a soy-vinegar dip. See our cho-ganjang and pajeon recipe.

Kimchijeon

Kimchi pancake, the best use for sour, well-fermented kimchi. Recipe below.

Haemul pajeon

Seafood and green onion pancake with squid, shrimp or clams.

Yachaejeon and gamjajeon

Mixed vegetable pancakes and potato pancakes.

Easy Kimchijeon Recipe (Serves 2–3)

Ingredients

• 1 cup buchim garu (Korean pancake mix)
• 1 cup well-fermented kimchi, chopped
• 2–3 tbsp kimchi juice
• 2/3 cup very cold water
• 1/4 onion, thinly sliced
• 1 green onion, chopped
• 1/2 tsp sugar (balances sour kimchi)
• 1/2 tsp gochugaru (optional)
• Neutral oil for frying

Instructions

1. In a bowl, mix the kimchi, kimchi juice, onion, green onion, sugar and gochugaru.
2. Add the buchim garu and cold water and stir just until combined. The batter should be a little thicker than crepe batter; add a spoon of water if it is too stiff.
3. Heat 2–3 tbsp oil in a non-stick pan over medium-high heat. Pour in half the batter and spread it thin and round.
4. Fry for 3–4 minutes until the bottom is golden and crisp. Flip, add a little more oil around the edges, and fry another 2–3 minutes.
5. Repeat with the rest of the batter. Cut into wedges and serve hot with cho-ganjang.

Tip: Spread the batter thin and do not be shy with oil. Thin pancakes fried in enough oil are the secret to crispy edges.

Where to Buy Buchim Garu

United States

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Amazon
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H-Mart
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Canada

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Europe

Search Korean pancake mix on Amazon.co.uk

How to Store Buchim Garu

After opening, fold the bag tightly and clip it, or move the mix into an airtight container. Store in a cool, dry place away from humidity and use by the date on the package. Mixed batter should be cooked the same day.

Buchim Garu FAQ

What is the difference between buchim garu and twigim garu?

Buchim garu is seasoned and made for pan-fried pancakes. Twigim garu is a frying mix for deep-fried foods and makes a lighter, crunchier batter. They can be swapped in a pinch, but each works best for its own job.

Can I make buchim garu at home?

A simple substitute is 1 cup all-purpose flour, 2 tbsp potato or corn starch, 1/2 tsp salt, 1/2 tsp baking powder and a pinch of garlic powder.

Is Korean pancake mix gluten-free?

Most buchim garu contains wheat flour, so it is not gluten-free. Some brands sell rice-based mixes; always check the label.

Conclusion

Buchim garu is the easiest way to make crispy Korean pancakes at home: add cold water, mix in kimchi or green onions, and fry. Keep a bag in the pantry for rainy days, when Koreans traditionally crave jeon. Serve it with cho-ganjang and a cold drink like soju.