| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 207 | 6g | 1g | 30g |
| sugars | fibre | protein | salt |
| 3g | 2g | 9g | 1.38g |
Having spent the majority of my life dishing up hearty Midwestern cuisine, a transformative shift happened when I first encountered the Korean Garlic Chive Pancakes. I was delightfully fascinated by the fusion of simplicity and exuberance in this ingenious Korean delish. Perhaps it was the harmonious blend of flavors, or its unassuming elegance; I felt an undeniable bond with this recipe, quite akin to the love I attach to my beloved corn casseroles or beef stews.
A Trip Down Flavour Lane
Vegetable-based Korean Garlic Chive Pancakes are all about balance. The gentle sweetness of red and orange bell peppers cheekily complement the assertive garlicky bite of chives, while green and red chili lend just the right amount of heat. The catalyzing role of flour and cornstarch hues the pancake its characteristic light and crispy texture, enhancing every square inch of its herbaceous expanse. As if this symphony of tastes wasn’t satiating enough, a dash of an optional ingredient can create magnificent ripples. Seafood, cut into uniform pieces, can elevate the recipe from simply delightful to outrightly magnificent.
Complementary Dishes and Health Factors
These pancakes work incredibly well with other Korean classics such as Bul-gogi (Korean BBQ beef) or Japchae (Stir-fried glass noodles). It can also serve as an appetizer to a more westernized meal, working well with a simple roast or beef stew.
The recipe beckons not just with its enticing flavours but also with its impressive line-up of health credentials. The star ingredient, garlic chives, are known for their antibacterial and antiviral properties, leading to improved immunity. The colorful array of bell peppers coaxes in the benefits of antioxidants, and let’s not overlook the provision of lean protein, if seafood is incorporated. Combined with moderate use of oil, this recipe is a healthy choice for those seeking nutrition without sacrificing flavor. This Healthline article beautifully details more benefits of such vegetable-centric dishes.
Serving these pancakes with a homemade dipping sauce will do more than infuse an extra kick; it nudges us towards mindful choices and portion control, steering clear of preservatives common in store-bought condiments.
The allure of this recipe lies not only in its mouthwatering symphony of flavors but also in its homage to the temperance of ingredients, crafting a fulfilling meal that is truly health-forward and scrumptious. A symbol of my culinary exploration, these Korean Garlic Chive Pancakes are more than just a recipe to me; they embody my enduring love for food and drive to discover exciting flavors and culinary traditions beyond the heartland of Nebraska.
What You’ll Need
- 1.5 cups of all purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of salt
- 1.5 cups of cold water
- 1 large egg
- 2 cups of garlic chives, cut into 2 inches length
- 1 red chili pepper, thinly sliced
- 1 green chili pepper, thinly sliced
- 1.5 cups of sliced squids or other seafood(optional)
- 1.5 cups of mixed red and orange bell peppers, thinly sliced
- 3 tablespoons of vegetable oil for pan frying
- For the dipping sauce:
- 1/4 cup of soy sauce
- 2 tablespoons of white vinegar
- 1 tablespoon of sugar
- 1 green onion, finely chopped
- 1 clove of garlic, minced
- 1 teaspoon of Korean chili powder
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sesame seeds
Method
Step One
In a large bowl, mix together 1.5 cups of all purpose flour, 1/2 cup of cornstarch, and 1 teaspoon of salt. Then, gradually add 1.5 cups of cold water, stirring continuously until the batter is smooth and has no lumps.
Step Two
Add 1 large egg to the batter and stir until it’s well combined. Next, fold in 2 cups of garlic chives, 1 thinly sliced red chili pepper, 1 thinly sliced green chili pepper, 1.5 cups of thin slices of mixed red and orange bell peppers, and optional 1.5 cups of sliced squids or other seafood. Mix everything together until the ingredients are coated with the batter.
Step Three
Heat a 3 tablespoons of vegetable oil in a nonstick skillet over medium heat. Pour a scoop of the batter into the skillet and flatten it with a spatula. Cook it for 3-5 minutes on each side or until the pancake is golden brown. Repeat this process with the remaining batter. Remember to add more oil as necessary.
Step Four
While the pancakes are cooking, prepare the dipping sauce. Mix together 1/4 cup of soy sauce, 2 tablespoons of white vinegar, 1 tablespoon of sugar, 1 finely chopped green onion, 1 minced clove of garlic, 1 teaspoon of Korean chili powder, 1 teaspoon of sesame oil, and 1/2 teaspoon of sesame seeds. Stir until the sugar is fully dissolved.
Step Five
Once the pancakes are done, serve them while they’re hot. They can be cut into small pieces for easy serving. Don’t forget to serve the dipping sauce on the side for added flavor.
