Chewy Clam and Chive Pancake
On a Rainy Day, Enjoy a Deliciously Chewy Clam and Chive Pancake
A flavorful chive pancake packed with fresh chives, chewy clams, and fragrant vegetables. It’s crispy on the outside, tender on the inside, and a beloved dish for holidays or a perfect companion to Korean rice wine (makgeolli).
Main Ingredients
- 100g fresh chives, washed and prepared
- 1/2 onion, thinly julienned
- 2 Korean green chilies (cheongyang peppers), finely chopped (adjust for spice preference)
- 1 red chili pepper, finely minced (for color and flavor)
Batter Ingredients
- 1.5 cups pancake mix (buchim garu)
- 2 cups cold water (use cold water for extra crispiness)
Clam Preparation
- 1 cup purged clams (drained and coated with 1 Tbsp starch powder)
- 1.5 cups pancake mix (buchim garu)
- 2 cups cold water (use cold water for extra crispiness)
Clam Preparation
- 1 cup purged clams (drained and coated with 1 Tbsp starch powder)
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your chive pancake. Peel the onion and slice it into thin, long julienne strips.
Step 2
Wash the prepared chives thoroughly, drain any excess water, and then cut them into bite-sized pieces, about 1cm in length. If they are too long, it can be difficult to cook the pancake evenly.
Step 3
If you enjoy a spicier taste, prepare the Korean green chilies. Remove the seeds and finely chop them to add a pleasant kick to the pancake.
Step 4
Remove the seeds from the red chili pepper and mince it finely. Adding minced red chili pepper will make the chive pancake look more appealing with vibrant color, and it also enhances the subtle sweetness and aroma.
Step 5
Clean and purge the fresh clams thoroughly, then drain them in a sieve. Before adding the clams to the chive pancake batter, coat them evenly with 1 tablespoon of starch powder. This step helps them fry beautifully, resulting in a chewier and more delicious texture.
Step 6
In a large bowl, combine the prepared chives, onion, green chilies, red chili pepper, and the starch-coated clams. Add 1.5 cups of pancake mix and 2 cups of cold water. Mix everything together with chopsticks or a spatula until well combined and a batter forms, ensuring there are no lumps. Avoid overmixing, as it can make the pancake tough; mix just enough to combine the ingredients.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle about one scoop of the batter into the pan and spread it thinly and evenly. Cook until golden brown and crispy on both sides. Don’t worry if the shape isn’t perfect the first time; you’ll get the hang of it with practice. (The appearance of the first pancake might be a bit imperfect, but that’s okay!)
Step 8
Once both sides of the chive pancake are nicely browned and crispy, cut it into serving pieces and arrange on a plate. For an extra touch of flavor, serve with a simple dipping sauce made by mixing 2 Tbsp soy sauce, 1 Tbsp vinegar, and a pinch of sesame seeds. The delightful combination of the spicy green chili and the chewy clams creates a truly delicious chive pancake! (The subsequent pancakes turned out much prettier than the first one.)
