Chewy and Tender Cockle and Chive Pancake: A Recipe for Crispiness and Flavor
Chewy and Tender Cockle and Chive Pancake: A Recipe for Crispiness and Flavor
How to Make Cockle and Chive Pancake with Fried Flour and Wheat Flour
An exquisite harmony of chewy cockle meat and crisp chives! Make delicious cockle and chive pancakes at home with ease, by mixing fried flour and wheat flour in a golden ratio. Using frozen cockles allows you to enjoy the rich seafood flavor without the hassle of preparation. This dish is perfect for special occasions, as a simple snack with drinks, or as a hearty meal. With this detailed recipe, anyone can create a delectable cockle and chive pancake.
Main Ingredients- 200g prepared cockle meat
- 1 bunch fresh chives
- 2 Korean green chilies (Cheongyang peppers)
- 1 red chili pepper
Cooking Instructions
Step 1
Let’s start by preparing fresh ingredients! Nowadays, frozen cockles are readily available, already shelled and prepared, so you can skip the troublesome steps of boiling and extracting the meat. Have 200g of cockle meat ready.
Step 2
Cut the chives into approximately 1cm lengths for easy eating. Finely chop the Korean green chilies and red chili peppers after removing the seeds; this adds beautiful color and a pleasant spicy kick.
Step 3
Let’s marinate the cockle meat to enhance its flavor. In a bowl, combine 200g of cockle meat with 1/2 Tbsp soy sauce for soup, 1/2 Tbsp minced garlic, and 1 Tbsp rice wine or cooking wine. Gently mix by hand. This pre-marinating step brings out the savory essence of the cockles, making the overall pancake taste richer.
Step 4
Now, let’s make the delicious batter for the chive pancake. In a large bowl, mix 1 paper cup of all-purpose flour with 1 paper cup of fried flour mix. Using fried flour mix makes the pancake extra crispy! Add 1/2 Tbsp sesame oil, 1/2 Tbsp perilla oil, a pinch of salt, and the white of one egg. Reserve the yolk for later garnish.
Step 5
To achieve the right batter consistency, gradually add 2 paper cups of cold water while mixing. The batter should be pourable but not too thin or too thick. If it’s too stiff, add a little more water; if it’s too runny, add a bit more flour. Here’s a pro tip: adding sesame oil and perilla oil to the batter helps prevent the pancake from absorbing too much oil, reducing greasiness. Perilla oil, in particular, effectively masks any fishy smell from the cockles and the floury taste, resulting in a cleaner flavor.
Step 6
Add the chopped chives, green chilies, red chili peppers, and the marinated cockle meat to the batter. Mix everything together thoroughly. Once all ingredients are well combined with the batter, your cockle and chive pancake is ready to be cooked.
Step 7
A tip on ingredient ratios: you can use only all-purpose flour or only fried flour mix, but a 50/50 combination offers a delightful balance of crispiness and tenderness. If you omit the cockles, you’ll have a delicious plain chive pancake, so feel free to experiment!
Step 8
Time to cook! Heat a pan with a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it out thinly into a round shape. Spreading it thin ensures a crispier pancake. Sprinkle the reserved egg yolk over the batter for a beautiful golden-brown finish.
Step 9
Once one side is golden brown, carefully flip the pancake and cook the other side. You’ll know it’s ready when you hear the delightful sizzle of the edges crisping up! If the pan looks dry, add a little more cooking oil around the edges. The wonderful aroma will start to fill your kitchen.
Step 10
For an even more perfect presentation, flip the pancake one more time. This final flip ensures that both sides are evenly golden brown, making it look incredibly appetizing when served.
Step 11
You can cut the pancake into bite-sized pieces for easier eating, or serve it whole and cut at the table. I tried both ways, and either method yielded a delicious pancake with the perfect chewy texture of cockles and the crispness of chives!
