All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
Nowadays, it's become so much easier to find garlic chives (also known as Chinese or Japanese chives, nara chives, or as buchu in Korea) and it has changed my kitchen forever. One of my favorite vegetables growing up, garlic chives are larger and firmer and longer than the more commonly found onion chives and is perfect for stir fry, added into dumplings, or into pancakes likes such as this one.
TIME 20 minutes
- 150g garlic chives, cut into about 3" pieces
- 1 medium sized onion, about 100g, thinly sliced
- 1 medium or 2 small sized carrots, cut into about 3" in length then into thin slices
- 1 serrano or 1 jalapeno, finely diced
- 1 cup flour
- 1 cup vegetable or dashi stock*
- 1 teaspoon sea salt
- 1 teaspoon infrared roasted sesame oil**
- 1 tablespoon ganjang soy sauce
- 1 tablespoon brown rice vinegar
*Start with 3/4 cup stock then add more if necessary. You want to achieve a pancake batter like consistency.
**You add a bit of sriracha or chili flakes into the sesame oil should you prefer heat.
- Rinse the vegetables and cut into thin slices, about 3" in length. The thinner the strips, the quicker it will cook when in a pancake format. Finely dice the japaleno or serrano pepper.
- In a bowl, add flour and then stock. Start with 3/4 cup of stock and add more if necessary. We are looking for a loose pancake batter consistency. Add vegetables in and the teaspoon of salt. If you want to forego the dipping sauce you can add more salt into the batter.
- Cook pancakes in medium heat, flipping once. Serve immediately alongside dipping sauce.
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