For the pancake:
- 150g chives, cut into 1-2 inch pieces
- 1 cup all-purpose flour
- 1 1/4 cup water
- 1/2 tsp salt
- Cooking oil for frying (I used canola, approx 2 tbsp per pancake)
For the dipping sauce (optional):
- 2 tbsp soy sauce/tamari
- 1 tbsp rice vinegar
- (Optional) crushed red pepper flakes, to taste
- (Optional) sesame seeds, to taste
- Wash and cut the chives into 1-2 inch pieces. Place in a large bowl.
- In a different bowl, mix the flour with 1 1/4 cup of water until you get a batter.
- Take 1/2 cup of the batter (1/4 cup per pancake) and mix into the cut chives. This will help coat the chives in the batter.
- Warm 2 tbsp of cooking oil in a large pan on medium heat. Pour out about 1/4 cup of batter onto the pan and then place half of the chives mixture into the pan. Distribute the chives evenly and then add 1/2 cup of batter into the pan so that the batter fills the gap in between the chives. Cook for 10 minutes on medium heat until the edges are crispy.
- Carefully flip the pancake and cook for additional 10 minutes. Add more oil as necessary.
- Repeat step 4-5 with the remaining chives mixture and batter for the second pancake.
- (Optional) Make the dipping sauce by mixing the ingredients suggested above, or check out my recipe for the pajeon dipping sauce!
Keywords: sides, korean, chives, pancake