Curry Chive Pancake: An Exotic Treat for Rainy Days
A Unique Blend of Fragrant Chives and Exotic Curry: The Perfect Fried Dish for a Rainy Day
Drizzling rain outside, perfect weather for a savory, crispy pancake, don’t you think? Especially in the countryside, this rain is precious after a long drought. Today, we’re sharing the ‘Curry Chive Pancake’ recipe, a dish that proves you can make a wonderful meal even with leftover ingredients from your fridge. This unique pancake, enhanced with the aroma of curry powder, offers a crispy exterior and a tender interior, with a subtle curry fragrance that whets the appetite. It’s perfect as a snack for kids or as an accompaniment to makgeolli (Korean rice wine). Make some curry chive pancakes and enjoy a warm time together.
Main Ingredients
- 1 bunch chives (approx. 50g)
- 1/4 onion
- 1 red chili pepper
- 1 cup flour (approx. 120g)
- 1 egg
- A little perilla leaves (optional, for a unique aroma)
Batter Seasoning
- 1/2 Tbsp anchovy sauce (or soy sauce/salt)
- 2 Tbsp curry powder (adjust to taste)
Dipping Sauce (Optional)
- 2 Tbsp soy sauce
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- A little chopped green onion
- 1/2 Tbsp anchovy sauce (or soy sauce/salt)
- 2 Tbsp curry powder (adjust to taste)
Dipping Sauce (Optional)
- 2 Tbsp soy sauce
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
- A little chopped green onion
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly. Cut the chives into lengths of about 2-3 cm. Thinly slice the onion. Remove the seeds from the red chili pepper and finely chop it for color. If using perilla leaves, mince them finely. Cutting the vegetables into manageable sizes will make it easier to cook the pancake later. Avoid making them too long.
Step 2
In a large bowl, combine the chopped chives, onion, red chili pepper, and perilla leaves. Crack in 1 egg. Add 1 cup of flour and 2 tablespoons of curry powder. Add 1/2 tablespoon of anchovy sauce for seasoning. Gradually add about 1/4 to 1/2 cup of water while mixing until you reach a batter consistency that is neither too thin nor too thick, similar to tempura batter. Mix well until all ingredients are evenly combined.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle the batter onto the hot pan and spread it thinly. You can form it into a round shape or a long, flat pancake. Once the edges of the pancake start to turn golden brown, carefully flip it using a spatula. Cook until both sides are evenly golden brown and crispy. It’s important to cook slowly over medium-low heat to prevent burning. The pancake should be golden and slightly crispy on both sides.
