Cheongyang Pepper and Chives Pancake: A Spicy and Flavorful Special Recipe
Deliciously Spicy Cheongyang Pepper and Chives Pancake, Perfect with Makgeolli!
This chives pancake is generously packed with Cheongyang peppers, delivering a wonderfully spicy kick! It’s an ideal snack to pair with makgeolli (Korean rice wine) for adults. If you’d like to enjoy it with children, simply omit the Cheongyang peppers. The exhilarating heat of the peppers combined with the fragrant chives will awaken your appetite for a truly special culinary experience.
Main Ingredients
- Approx. 200g chives, cut into 2-3cm lengths
- 5-7 Cheongyang peppers (adjust to taste), seeds removed and finely chopped
- 1 red chili pepper (for color), seeds removed and finely chopped
- A handful of perilla leaves (approx. 10g), finely chopped (optional)
- 1/4 onion, halved and thinly sliced
- 1 Tbsp minced garlic
- 1 cup pancake mix or all-purpose flour
Seasoning & Batter
- 1-2 Tbsp soup soy sauce (or regular soy sauce, adjust to taste)
- Approx. 1/2 cup water (adjust as needed for batter consistency)
- 1-2 Tbsp soup soy sauce (or regular soy sauce, adjust to taste)
- Approx. 1/2 cup water (adjust as needed for batter consistency)
Cooking Instructions
Step 1
First, thoroughly wash the chives and cut them into 2-3cm pieces. Halve the onion and slice it thinly lengthwise. Remove the seeds from the Cheongyang and red chili peppers and chop them finely. If using perilla leaves, wash them and chop finely. Mince the garlic. Preparing all the vegetables in similar sizes will ensure even cooking.
Step 2
In a large bowl, combine the pancake mix or flour with the minced garlic, sliced onion, chopped Cheongyang peppers, red chili peppers, and perilla leaves. Gently mix them together so the vegetables are coated with the dry ingredients.
Step 3
Ensure there are plenty of vegetables in the batter. Add the water gradually, starting with about 1/2 cup, and mix until you achieve the desired batter consistency. Avoid making it too runny; the batter should cling well to the vegetables. Be mindful that the vegetables will release moisture, so adjust the water accordingly. Season the batter with soup soy sauce (or regular soy sauce), adding 1-2 tablespoons and tasting to adjust the flavor.
Step 4
Heat a pan over medium-low heat and add a generous amount of cooking oil. Ladle portions of the prepared batter onto the hot pan and spread them thinly. Cook until golden brown and crispy on both sides. Ensuring the edges are nicely browned and crispy makes the pancake more delicious.
Step 5
If you don’t plan to eat all the pancakes at once, store any leftover batter in an airtight container in the refrigerator. It will remain delicious for the next day. (This recipe was made in a larger batch for entertaining guests; the key is to adjust the batter consistency based on the amount of vegetables, rather than strictly following precise measurements.)
