Korean Chive Pancake

Instructions

1. Step 1

   Trim and cut the garlic chives, then thinly slice the onion.

   Ingredients used: 200.0 gr Garlic Chive, 100.0 gr Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the flour, potato starch, and salt together. Add the cold water and egg, then whisk just until no dry flour remains.

   Ingredients used: 120.0 gr All-Purpose Flour, 1.0 piece Egg, 24.0 gr Potato Starch, 3.0 gr Salt, 180.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Fold the prepared garlic chives and onion into the batter until evenly coated.

   Cookware: mixing bowl, spatula

4. Step 4

   Heat a nonstick skillet over medium heat. Add 1 ½ tbsp (22.5 ml) oil, spread half of the batter into a thin, even pancake, and cook until the underside is golden and the top begins to set.

   Timer: 4 min (fixed)

   Ingredients used: 22.5 ml Vegetable Oil

   Cookware: nonstick skillet, spatula

5. Step 5

   Flip the pancake and cook until the second side is crisp, golden, and the center is fully set. Transfer it to a cutting board.

   Timer: 3 min (fixed)

   Cookware: cutting board, nonstick skillet, spatula

6. Step 6

   Add the remaining 1 ½ tbsp (22.5 ml) oil and cook the remaining batter in the same way, browning both sides and setting the center.

   Timer: 7 min (fixed)

   Ingredients used: 22.5 ml Vegetable Oil

   Cookware: nonstick skillet, spatula

7. Step 7

   Stir together the soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds until the sugar dissolves.

   Ingredients used: 2.0 gr gochugaru, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 3.0 gr Sesame Seed, 30.0 ml Soy Sauce, 4.0 gr Sugar

   Cookware: small bowl

8. Step 8

   Cut the pancakes into serving pieces and serve immediately with the dipping sauce.

   Cookware: Chef Knife, cutting board