Zucchini and Chive Pancake (Kim Soo-mi Style)
Zucchini and Chive Pancake (Kim Soo-mi Style)
Kim Soo-mi’s Zucchini and Chive Pancake Recipe for a Cozy Rainy Day
Experience a different kind of deliciousness! On rainy spring days or when the weather feels a bit chilly, this Zucchini and Chive Pancake is sure to warm your heart. Following a recipe inspired by Chef Kim Soo-mi, this pancake boasts an addictively savory flavor that will have you craving more. It’s simple to make and wonderfully satisfying. Enjoy a hearty and flavorful meal with this delightful zucchini and chive pancake.
Zucchini and Chive Pancake Ingredients- 300g All-purpose flour
- 30g Tempura flour
- 1/2 bunch Chives (approx. 150g)
- 1 medium Zucchini
- 2 Green chili peppers (e.g., Cheongyang peppers)
- 2 Red chili peppers
- 1 Tbsp Minced garlic
- Generous amount of cooking oil (for pan-frying)
Dipping Sauce Ingredients- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
Cooking Instructions
Step 1
First, prepare the pancake batter. In a bowl, combine 300g of all-purpose flour and 30g of tempura flour. Add cold water gradually, mixing until you achieve a smooth batter with no lumps. Aim for a slightly thick consistency, not too watery.
Step 2
Wash and drain the chives, then cut them into approximately 5cm lengths. Wash the zucchini, remove the seeds if desired, and thinly julienne it. Remove the stems and seeds from the red and green chili peppers, then finely chop them. Add 1 Tbsp of minced garlic to the chopped vegetables and mix gently to season.
Step 3
Add the prepared zucchini, chives, and chili peppers to the batter from step 1. Mix everything together gently until the vegetables are well coated with the batter.
Step 4
Heat a generous amount of cooking oil in a pan over medium-low heat. Ladle portions of the batter onto the pan, spreading them into thin, round pancakes. Pan-fry until golden brown and crispy on both sides. Be mindful of the heat; too high heat can burn the outside before the inside is cooked. Flip carefully and cook the other side until equally golden.
Step 5
In a small bowl, whisk together 2 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp water to make the dipping sauce. Serve the hot, freshly made zucchini and chive pancakes with the dipping sauce.
