Name: Korean Chive Pancake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 6 oz chive, cut into 2” long pieces; 1 medium-size zucchini, julienned; A few leaves of kkaetnip, Korean wild sesame leaves, or basil, optional; 1 to 3 your choice or mix of chilis, sliced; 2 cups Korean savory pancake mix; 1/4 cup Korean frying mix or tempura powder; 2 1/4 cup cold water; Cooking oil; Pickled onion and chili dip or Pickled Onion

Ingredients

Units Scale

6 oz chive, cut into 2” long pieces
1 medium-size zucchini, julienned
A few leaves of kkaetnip, Korean wild sesame leaves, or basil, optional
1 to 3 your choice or mix of chilis, sliced
2 cups Korean savory pancake mix
1/4 cup Korean frying mix or tempura powder
2 1/4 cup cold water
Cooking oil
Pickled onion and chili dip or Pickled Onion

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Instructions

Combine the chive, zucchini, kkaetnip, chili, pancake mix, frying mix, and water in a large bowl.
Heat a large skillet over medium heat. Add enough cooking oil to cover the bottom of the skillet. When the oil is preheated, add a scoop of vegetable pancake mix. You can make it big or small however you like. Cook for 3 to 4 minutes or until the edges are crispy and golden brown, then flip it over. Cook another 2 to 3 minutes. Remove from the heat and repeat with the rest of the pancake batter. You can make about 6 to 7 medium size pancakes with this recipe.
Serve with your choice of dipping sauce. I like to serve it with my Pickled Onion and Chili Dip or Tomato Kimchi. Enjoy!

Notes

You can substitute vegetables for any kind you want to use. Green onion, carrot, potato, onion, beansprouts, mushrooms, etc

Prep Time: 5 mins
Cook Time: 30 mins