Spicy & Zesty Cheongyang Pepper Chive Pancake
The Perfect Rainy Day Menu: Cheongyang Pepper Chive Pancake Recipe
This chive pancake is made with the last handful of chives and plenty of spicy Cheongyang peppers. It’s incredibly delicious with its zesty spiciness. Perfect for a rainy day with a glass of makgeolli (Korean rice wine), it’s a delightful snack or appetizer. Simple to make and guaranteed to be tasty!
Main Ingredients
- 1 handful chives (approx. 100g)
- 5-6 Cheongyang peppers
- 1 cup pancake mix (approx. 100g)
- 1 cup cold water (approx. 200ml)
- 1 Tbsp tuna extract (or fish sauce)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare the chives. Remove any wilted or yellow leaves and clean off any dirt or debris from the stems. Wash them thoroughly under running water. Drain the chives well in a colander. If they are too wet, the batter might become runny. You can lightly pat them dry with paper towels.
Step 2
Finely chop the Cheongyang peppers. If you enjoy a spicier kick, leave the seeds in. If you prefer it milder, you can remove some of the seeds or adjust the number of peppers used.
Step 3
Cut the drained chives into bite-sized pieces, about 2-3 cm long. If they are too long, they might be difficult to handle while cooking.
Step 4
In a mixing bowl, combine the chopped chives and the chopped Cheongyang peppers. Sprinkle 1 cup of pancake mix evenly over them.
Step 5
Pour 1 cup of cold water directly over the pancake mix. Using cold water helps to make the pancake extra crispy.
Step 6
Add 1 Tbsp of tuna extract for extra flavor. If you don’t have tuna extract, you can substitute it with soy sauce or fish sauce. Using a spatula or chopsticks, lightly mix the ingredients until just combined and no dry flour remains. Don’t overmix, as this can develop gluten and make the pancake tough. The batter should be slightly loose and pourable. This light mixing is key to a tender pancake.
Step 7
Heat a generous amount of cooking oil in a pan over medium-high heat. Ladle the batter into the pan, making round pancakes of your desired size. Avoid making them too thick, as this can result in an undercooked and soggy interior.
Step 8
Heat control is crucial for crispy pancakes. Cook over medium-high heat to achieve a golden-brown and crispy exterior. If the heat is too low, the pancake will absorb too much oil and become greasy. If the heat is too high, the outside will burn before the inside is cooked. Once the bottom is golden brown and the edges look set, flip the pancake and cook the other side until golden and crispy. Add more oil if needed, and flip occasionally to ensure even cooking on all sides.
Step 9
Transfer the perfectly cooked spicy chive pancakes to a plate. To make a simple dipping sauce, combine 0.5 Tbsp red pepper flakes, 2 Tbsp soy sauce, 1 Tbsp water, 2 Tbsp vinegar, and a pinch of crushed toasted sesame seeds in a small bowl. Mix well. Enjoy your crispy, chewy, and flavorful spicy chive pancakes with the dipping sauce!
