Buchujeon

My Korean-style buchujeon (Korean chive pancake)

Recipe:

1. Wash the chives and carrot.
2. Cut the chives into appropriately sized pieces, and julienne the carrot to roughly the same thickness and length as the chives.
3. Mix Korean pancake mix (or starch) and water in a 1:1 ratio to make the batter. *If the consistency isn't right, adjust it by adding more pancake mix or water until the batter is thick enough that it doesn't run off.
4. Mix the chives, carrot, and batter together. Add only enough batter to make the ingredients stick together (as little as possible).
5. Add cooking oil to a pan and set it to low heat.
6. Add just enough batter to spread into a thin layer in the pan.
7. Once the bottom is fully cooked, flip it using a spatula. *Pro tip: When you gently shake the pan, the best time to flip is when you hear a sharp, crisp sound.