Korean Chive Pancake Recipe & Video - Seonkyoung Longest (2024)

Korean Chive Pancake Recipe!

Do you like pajeon, Korean green onion pancake? Then this recipe is for you!

Honestly, Korean pancakes can be made with anything – any vegetables or any protein you want! You just put your choice of veggies and protein in the batter, mix and cook! Super simple right?

Even though I called today’s recipe Korean Chive Pancake, but this recipe is very versatile. You can substitute the chive and other veggies I used in this recipe with whatever vegetables you have! Such as green onion, carrot, potato, onion, beansprouts, mushrooms… you name it, use it! There is no rule here, so feel free to use whatever veggies you want. You can even use grated broccoli if you wish to! Broccoli cheddar pancake sounds so good! Lol!

I personally love my Korean pancake with less batter and more veggies. But it can be personalized by your taste. So if my Korean Chive Pancake recipe doesn’t have enough batter to your taste, go ahead and add more batter ingredients! Personalizing the recipe, that’s the beauty of Korean Pancake. I have many more Korean pancake recipes, so I will add the link below!

https://seonkyounglongest.com/potato-pancake-dipping-sauce/

https://seonkyounglongest.com/kimchi-pancake/https://seonkyounglongest.com/pajeon-korean-seafood-pancake/

https://seonkyounglongest.com/korean-pickled-onion/

I love serving my Korean Chive Pancake with this Korean Pickled Onion or Both are pretty much the same only thing that is different is one is much quicker to make! Lol, Are we ready to start cook Korena Chive Pancake? Let’s get started it!

Cut chive into 1 to 2″ long pieces, julienne one medium size zucchini. I also used a few leaves of Kkaetnip, Korean wild sesame leaves. You can omit them if you don’t have them. I just used it since I had them a handful, but it’s not nessasaary ingredient for this recipe. I also used some Hawaiian chilis since I love those spicy bites in my pancake. If you’re like me, you could use Thai chili, serrano, or jalapeno too!

Combine the chive, zucchini, kkaetnip, and chili in a large mixing bowl. Add 2 cups of Korean pancake mix, 1/4 cup of
Korean frying mix, and 2 1/4 cups of cold water.

You can find Korean pancake mix and frying mix very easily from Amazon or your local Korean groceries. I love mixing them two, so my pancake is extra crispy. The frying mix can be substituted with tempura flour. Check out my Korean Seafood Pancake recipe for the Korean pancake mix recipe!

Mix everything well.

Heat a large skillet over medium heat. Add enough cooking oil to cover the bottom of the skillet. I like to use a cast iron pan since it makes my pancake nice and crispy, but you can use any skillet you prefer! When the oil is preheated, add a scoop of vegetable pancake mix. You can make it big or small however you like. Cook for 3 to 4 minutes or until the edges are crispy and golden brown, then flip it over. Cook another 2 to 3 minutes. Remove from the heat and repeat with the rest of the pancake batter. You can make about 6 to 7 medium size pancakes with this recipe.

Serve with your choice of dipping sauce. I like to serve it with my Pickled Onion and Chili Dip or Tomato Kimchi.

Enjoy!

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