Buchimgae Korean Chive Pancakes

🧂 Ingredients

• 3/4 cup All Purpose Flour
• 2 tsp Fish Sauce
• 1 1/2 cups Chinese Chives

  chopped
• 1/4 cup Onion

  chopped
• 2 tbsp Canola Oil
• 3 tbsp Soy Sauce
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Sesame Oil

Instructions

• 1 In a small mixing bowl whisk together sesame oil, rice wine vinegar and soy
  sauce. Set aside.
• 2 Combine the flour, 3/4 cup water and fish sauce in a mixing bowl. Stir in the
  chives and onion until fully incorporated.
• 3 Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil to
  the hot skillet and swirl to coat.
• 4 Scrape the chive batter into a mound in the centre of the pan and spread evenly
  so it forms a thin round, approximately 10 inches in diameter. Cook until
  lightly browned on the bottom, around 4-5 minutes.
• 5 Shake the skillet to check it is crispy then turn the pancake over with a
  spatula. Drizzle the remaining 1 tablespoon of canola oil so it runs under the
  pancake. Use the spatula to lift the edges of the pancake so the oil evenly
  coats underneath. Cook for an additional 2-3 minutes until the other side is
  crispy. Turn the pancake again and cook for 2 more minutes, until both sides
  have browned and are crispy.
• 6 Turn one more time and slice the pancake onto a plate. Slice into wedges and
  serve immediately with reserved dipping sauce.

Nutrition Info