Cream Chive Pancake with Japchae Filling
Leftover Chive Pancakes Reimagined: A Fusion of Japchae and Cream Sauce
Are you ever left with extra chive pancakes and wonder how to enjoy them differently? This recipe transforms leftover chive pancakes into an exciting new dish, filled with savory japchae and coated in a luscious cream sauce. It’s a delightful way to give your leftovers a gourmet makeover, perfect for a special occasion or a unique meal. The crispy texture of the pancake, the rich flavor of japchae, and the smooth, cheesy cream sauce create a harmonious blend that will tantalize your taste buds. Give this creative recipe a try!
Key Ingredients- 1-2 leftover Chive Pancakes
- 1 handful Japchae (pre-prepared, about 100g)
- 2-3 cloves Garlic
- 1 Mushroom (e.g., button or cremini)
- 1/4 Onion
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients needed for this recipe. If you have pre-made japchae, that will save you time, otherwise, you can use store-bought.
Step 2
Wash and pat dry the vegetables that will be used with the japchae (garlic, mushroom, onion). Having your ingredients prepped beforehand makes the cooking process much smoother and more enjoyable.
Step 3
Thinly slice the garlic into slivers. Finely mince the onion (chop it very small). Slice the mushroom thinly as well.
Step 4
Gently separate the pre-prepared japchae into manageable portions. Don’t cut it too finely, as a slightly larger size will provide a better texture when eaten.
Step 5
Carefully make a cut into the side of each leftover chive pancake with a knife. It’s crucial not to cut all the way through; you want to create a pocket or opening to fill, not two separate pieces. This pocket will hold the japchae filling.
Step 6
Gently stuff the japchae into the pocket you’ve created in each chive pancake. Be mindful not to overfill, as this could cause the pancake to break or the filling to spill out.
Step 7
In a small saucepan, combine 3 tablespoons of sugar and 3 tablespoons of water. Cook over medium-low heat, stirring until the sugar dissolves. Continue to simmer until the mixture thickens into a syrupy consistency. It should be quite viscous, coating the back of a spoon.
Step 8
Using a spoon, carefully spread the prepared sugar syrup onto the inside of the chive pancake where the japchae is stuffed. This helps to adhere the japchae to the pancake and adds a subtle sweetness. Once coated, let the pancake sit at room temperature for a short while; the syrup will slightly harden, helping to secure the filling.
Step 9
Now, let’s make the cream sauce. Heat a little cooking oil in a pan over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden. Then, add the minced onion and cook until softened and translucent. Finally, add the sliced mushrooms and cook until they soften slightly.
Step 10
Pour in the milk and heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Avoid boiling rapidly, as this can cause the sauce to break or scorch. A gentle simmer ensures a smooth, creamy texture.
Step 11
Once the cream mixture is simmering, stir in the grated Parmesan cheese until it melts smoothly into the sauce. Turn off the heat just before the sauce becomes too thick (while it’s still slightly fluid). Season with salt and pepper to taste. You can add more Parmesan if you prefer a stronger cheesy flavor.
Step 12
Carefully place the japchae-filled chive pancakes onto the prepared cream sauce in the pan. Gently press down to ensure the sauce coats the pancakes evenly. For an extra touch of color and flavor, sprinkle with dried parsley flakes. Your delicious ‘Cream Chive Pancake with Japchae Filling’ is now ready to be served!
