Spicy and Flavorful Chive Pancake
How to Make a Delicious Chive Pancake with Cheongyang Peppers
Hello everyone! The weather forecast was spot on, and it’s raining right on schedule. Is this the start of the monsoon season? I’m not a big fan of rain, but I’m more worried about Sora and my husband being stuck inside. I hope it doesn’t rain too much for Pudding and Mango’s walks. What food comes to mind when it rains? That’s right, pancakes! I’m preparing Samgyetang for dinner tonight, but I decided to make a chive pancake to go with it. Since I added spicy peppers, you could also call this a Cheongyang pepper pancake. Let’s make it together!
Main Ingredients
- 1 bunch of Korean leeks (buchu) or regular chives
- 2-4 Cheongyang peppers (adjust to your spice preference)
- A small amount of carrot
- 1 cup of pancake mix (using a paper cup as measurement)
Cooking Instructions
Step 1
First, prepare the main ingredients for the chive pancake. Wash the Korean leeks thoroughly and cut them into approximately 3-4 cm lengths. Finely mince the Cheongyang peppers, removing the seeds. (If you like it very spicy, you can leave the seeds in. I used 4, and it was quite fiery!) Finely julienne or mince the carrot.
Step 2
Now, let’s make the pancake batter. In a bowl, combine 1 cup of pancake mix with 1 cup of water. Whisk until smooth and free of lumps. The consistency should be pourable, allowing it to spread thinly on the pan. If the batter is too thick, the pancake might not be as crispy.
Step 3
Add a pinch of fine salt to the batter and mix well. Then, add the prepared leeks, minced Cheongyang peppers, and shredded carrots. Stir everything together until evenly combined. Adding carrots not only adds a nice color but also a pleasant crunch.
Step 4
The secret to a crispy chive pancake is plenty of oil! Heat a generous amount of cooking oil in a pan over medium heat. Ladle some batter onto the hot pan and spread it thinly as it cooks. Gently press down with a spatula or turner to make it even thinner and crispier. Cook until golden brown on both sides, being careful not to burn it. You’ll start to smell the spicy aroma of the Cheongyang peppers.
Step 5
Serve the golden-brown chive pancake immediately while it’s warm for the best taste. Enjoy it with a side of soy dipping sauce or refreshing kimchi. The spicy kick will awaken your appetite, making it a perfect pairing with makgeolli on a rainy day! If you love spicy food, you’ll be hooked on this flavor. How about making this a special late-night snack tonight?
