Ingredients
Makes 2 large pancakes or 6 small ones
- 1 cup Korean pancake mix buchimgaru
- 3 ounces garlic chives buchu
- 1/4 medium onion
- 1 teaspoon soup soy sauce or regular soy sauce or fish sauce
Optional Spicy Version
- 1 cup Korean pancake mix buchimgaru
- 3 ounces garlic chives buchu
- 1/4 medium onion
- 1 tablespoon gochujang Korean chilli pepper paste
Dipping Sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
Instructions
- Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
- Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.
- Mix in the garlic chives and onion.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium-low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
- Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.