Aromatic Korean Wild Chive Pancake (Naeng-i Jeon)
Aromatic Korean Wild Chive Pancake (Naeng-i Jeon)
Taste the Spring Breeze! A Fragrant Wild Chive Pancake Recipe
We’ve harvested aromatic wild chives (Naeng-i), which push through the frozen ground in winter, from our Tongyeong Four Seasons Garden. We’ve captured the essence of spring in this delicious Naeng-i Jeon. Enjoy the delightful combination of fresh, fragrant wild chives and crispy pancake texture, a perfect treat for a spring day.
Ingredients- 1 handful fresh wild chives (Naeng-i, approx. 50g)
- 2/3 cup pancake mix (approx. 80g)
- 1/2 cup cold water (approx. 100ml)
- 1 red chili pepper (seeds removed, finely chopped)
- 1 Cheongyang chili pepper (seeds removed, finely chopped)
- 1 large egg
- 1/4 small onion (finely minced)
- 1/4 small carrot (finely minced)
- Vegetable oil (generous amount for frying)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the wild chives thoroughly under running water to remove any dirt. Drain well and cut into bite-sized pieces (about 2-3 cm). Finely chop the red chili pepper and Cheongyang chili pepper after removing the seeds to add a hint of spiciness. Finely mince the onion and carrot as well. In a bowl, combine the prepared wild chives, minced vegetables, 1 egg, 2/3 cup of pancake mix, and 1/2 cup of cold water. Mix well until a smooth batter forms without lumps. The batter consistency should be thick but pourable. (Tip: Adjust the batter consistency by adding a little more water if it’s too thick.)
Step 2
Heat a generous amount of vegetable oil in a non-stick pan over medium heat. Ladle about one ladleful of the batter onto the hot pan and spread it thinly into a round shape. Cook for about 2-3 minutes until the bottom is golden brown and slightly crispy. Flip the pancake and cook the other side until it is also golden brown and crisp. (Tip: Cooking over medium heat prevents the outside from burning before the inside is cooked through.)
Step 3
Once the pancakes are well-cooked, place them on a paper towel-lined plate for a moment to drain any excess oil. Then, arrange them neatly on a serving dish.
Step 4
Cut the pancake into desired pieces and serve immediately while warm. For an enhanced flavor, you can serve it with a dipping sauce made from 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp water, a pinch of chili powder, and a pinch of toasted sesame seeds. Enjoy this fragrant wild chive pancake, a true taste of spring!
