Korean Chive Pancake

Name: Korean Chive Pancake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4
Ingredients: 2 cups finely chopped Chinese chives; 1/2 onion, chopped medium size; 3/4 cup all purpose flour; 3/4 cup water; 1/2 tsp kosher salt; 1 tsp fish sauce; 2-4 tsp vegetable oil for frying; 2 tsps soy sauce; 2 tsps rice wine vinegar; 1/2 tsp sugar; 2 tsps sesame oil; gochugaru (Korean chili flakes, optional

by Kelly's Culinary Adventures

2-4 Servings

25 min

Since the last year I have discovered just how easy it is to make Korean pancakes. We’re not talking about the sweet pancakes. No, these are savory pancakes and very fitting for a quick meal or snack. There are some prepackaged pancake mixes that you can buy but I found that all purpose flour works very well too and you don’t need to stock your pantry with another item.

This version which has the Chinese chives and onion is a favorite of mine. I love the garlicky flavor of the cooked chives and the pancake crisps up beautifully. I make it as a side dish often for dinner served along with other side dishes and rice. The family always reaches for this and we always polish it off every meal.

Korean Chive Pancake

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Recipe details

Yield 2-4 Servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Ingredients

Chive pancake

2 cups finely chopped Chinese chives
1/2 onion, chopped medium size
3/4 cup all purpose flour
3/4 cup water
1/2 tsp kosher salt
1 tsp fish sauce
2-4 tsp vegetable oil for frying

Dipping sauce

2 tsps soy sauce
2 tsps rice wine vinegar
1/2 tsp sugar
2 tsps sesame oil
gochugaru (Korean chili flakes, optional

Instructions

Pancake

Combine all of the ingredients except for the oil in a medium sized mixing bowl.
Heat a 10” non stick frying pan over medium high heat. Once hot, add in half of the oil.
Pour in the pancake batter and spread out to cover the pan and ensure it is even.
Cook for 3 minutes over medium high heat and then turn the heat down to medium. Cook for an additional 2-3 minutes. You should start to see the sides of the pancake start to brown and crisp. Flip the pancake.
Drizzle the other half of the oil around the edges of the pancake and lifting with a spatula so the oil runs to the center. Continue to cook for another 5 minutes until browned and crisp.
Flip once more to brown and crisp the first side again. Reduce the heat if necessary to prevent burning.
Transfer to a plate and cut into small squares. Dip in the sauce and enjoy while hot.

Dipping sauce

Combine all of the sauce ingredients in a small bowl adding gochugaru if you would like some spice.

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