Korean Chive Pancake (Buchujeon)

Ingredients

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil
• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

Instructions

1. 1

   Mix the pancake mix, cornstarch, and water in a bowl, until smooth.

2. 2

   Add the garlic chives, garlic, salt and pepper, and mix.

3. 3

   Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.

4. 4

   Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.

5. 5

   Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].

6. 6

   Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.

7. 7

   Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).

8. 8

   Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.