Crispy and Aromatic Chive and Vegetable Pancake
Crispy and Aromatic Chive and Vegetable Pancake
A Delightful Vegetable Pancake with Fragrant Chives and Sweet Vegetables
This pancake is even more delicious when cooled! The natural sweetness from the onions and carrots makes it taste even better after it has cooled down a bit. Enjoy its wonderful texture and flavor.
Pancake Ingredients- 300g Korean chives (minari), tender parts preferred
- 300g Onion
- 300g Carrot
- 1 cup All-purpose flour
- 3/4 cup Cold water
- 1.5 tsp Salt
- Plenty of cooking oil
Dipping Soy Sauce- 1 Tbsp Soy sauce
- 1 tsp Oligosaccharide
- 1 tsp Vinegar
- 1 tsp Toasted sesame seeds
- 1 Tbsp Soy sauce
- 1 tsp Oligosaccharide
- 1 tsp Vinegar
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
Wash the 300g of fresh Korean chives thoroughly and drain any excess water. Trim off any tough stems and cut the chives into bite-sized pieces, about 3-4cm long. Peel and thinly julienne the 300g onions and 300g carrots. Place all the prepared vegetables in a large bowl.
Step 2
Sprinkle 1 cup of all-purpose flour evenly over the vegetables in the bowl. Using a spoon or spatula, gently mix the flour and vegetables together, ensuring there are no clumps. It’s important for the flour to coat the vegetables evenly.
Step 3
Gradually add the 3/4 cup of cold water to the mixture while stirring. Aim for a batter consistency that is not too thin, just enough to bind the vegetables together. Add 1.5 tsp of salt to season and mix well until all ingredients are combined into a cohesive batter.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle a portion of the batter onto the hot pan and spread it thinly and evenly using the back of a spoon. Making the pancake thin is key to achieving a crispy texture.
Step 5
Once the edges of the pancake turn golden brown and crispy, carefully flip it over to cook the other side until golden brown. Repeat this process for the remaining batter. The pancake is delicious on its own with the salt seasoning, but for an extra flavor boost, you can serve it with a dipping sauce made by mixing 1 Tbsp soy sauce, 1 tsp oligosaccharide, 1 tsp vinegar, and 1 tsp toasted sesame seeds. It’s delightful served hot, but it’s also a wonderful treat when cooled down for extra crispiness.
