Author Notes: The key to making the best Korean chive pancake is the batter to chive ratio. It should look like you don’t have enough batter and too much chives. Crispy and fragrant, it is a great appetizer or side dish. —JinJoo Lee
Makes: 5 10inch pancakes
ounces garlic chives/buchu
cups flour or GF flour
teaspoon sea salt
cup vegetable oil or canola oil
- Clean chives and cut into 2 inch long pieces.
- Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
- In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don’t have too much batter.
- Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
- When oil moves around freely like water, when swirled, pour chive pancake mixture and spread it out with spatula on pan. A mistake you can make here is to make the pancake too thick.
- Cook for about 2 min or until about 70% of surface looks cooked.Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
- While pancake is cooking, make a simple Dipping Soy Sauce and serve either with some sesame seeds or chopped green onions or chive flowers like I did here!
- Transfer pancake onto a cutting board and cut into squares or diamonds. You can also just serve it whole and allow people to just cut it at the table.