Korean Savory Pancakes Make Me Happy
Last Updated on March 28, 2021 by Paula
No kidding!
Pancakes make me REALLY HAPPY!
And I horribly missed them when I went low-carb.
(I still do low carb, but not as religious as I did the past year. Sometimes, I need food that makes me really smile. And OCCASIONALLY, I treat myself to my cravings.)
Yesterday, I was badly craving for Korean Savory Pancakes.
(Other days I crave for ramen or porkbelly or Soju or tteokbokki.) or kimchi).
The reason why I was longing for Korean Savory Pancakes was that I have been doing one of my favorite quarantine things to do – binge watch Korean dramas the whole day (and through the whole night!)
Korean pancakes have many versions, but one of my favorites features chives and carrots as the main ingredients.
They are easy to prepare. Prep time is a little over 15 minutes and cooking time is around 20 minutes. You can batch-cook at night and take them to the office for your happy Korean pancake fix.
With this recipe, all you need is some tasty dipping sauce and you’re all set for a quick light meal or snack Korean style!
Jump to RecipeWhat You’ll Need:
- 1 egg
- Half a cup of carrots, thinly sliced into matchstick size pieces
- Half a cup of chopped chives or 1 small bundle of chives chopped into 2 inch sections
- ½ tsp. table salt
- Half a cup of water
- 1-2 tablespoons cooking oil
- Half a cup of wheat flour (or use all-purpose flour)
Let’s Begin.
1. In a bowl, combine egg, salt, and water.
2. Whisk until well-blended.
3. Add in the flour and stir until there’s no more lumps.
4.The batter should be smooth but not over-mixed to prevent the pancake from becoming tough and rubbery.
5. Prepare the carrots and chives.
6. Place a pan or wok over medium heat and add in the oil.
7. Once the pan starts smoking, place about a quarter of the batter and let it spread, just like when making pancakes for breakfast.
8. Place half of the mixed carrots and chives over the batter and wait till it sets. This will take about 2-3 minutes depending on how hot your pan is.
9. Once the pancake sets, add in about 2-3 tablespoons of the batter over the veggies and cook for about 20-30 seconds more.
10. Cook the pancake on this side for about a minute. For a crispier version, add about ¼ teaspoon baking powder to the mix and decrease the heat so it will be okay to cook each side of the pancake for more than 3 minutes until it becomes crispy. (Oh,no! It looks burned!!!)This recipe makes 2-3 6 inch pancakes.
11. Slice pancake to wedges and enjoy with your favorite dipping sauce!
Korean Savory Pancakes Recipe
Ingredients
- 1 egg
- 1/2 cup carrots thinly-sliced into matchstick pieces
- 1 bundle chives chopped into 2-inch sections
- 1/2 tsp table salt
- 1/2 cup water
- 1-2 tbsp olive or coconut oil
- 1/2 cup wheat flour (or all-purpose flour)
Instructions
- Combine the egg, salt, and water in a bowl.
- Whisk the egg, salt, and water until well-blended
- Add in the flour and stir until there’s no more lumps.
- The batter should be smooth but not over-mixed to prevent the pancake from becoming tough and battery.
- Prepare carrots and chives
- Place a pan or wok over medium heat and add oil.
- Once the pan starts smoking, place about a quarter of the batter and let it spread, just like when making pancakes for breakfast.
- Place half of the mixed carrots and chives over the batter and wait till it sets. This will take about 2-3 minutes depending on how hot your pan is.
- Once the pancake sets, add in about 2-3 tablespoons of the batter over the veggies and cook for about 20-30 seconds more.
- Cook the pancake on this side for about a minute. For a crispier version, add about ¼ teaspoon baking powder to the mix and decrease the heat so it will be okay to cook each side of the pancake for more than 3 minutes until it becomes crispy. This recipe makes 2-3 6 inch pancakes.
- Slice pancake to wedges and enjoy with your favorite dipping sauce!
