Its best when served with korean rice wine on a rainy day

Hello everyone! My name is Karen Bunal. Please bare with me as I am new here and still trying to figure out how to use this app properly.In the meantime, allow me to share this Korean pancake recipe I made recently.Living in Korea 🇰🇷 is one of the most beautiful blessings anyone can ever experience. Just like your friend here, 👉 🙋‍♀️ #grateful 💖 So while I'm still here, I want to learn as many delicious dishes as I possibly can. One of them is this Korean pancake. It is one of my favorite Korean foods. I bought the batter at a Korean store that even if I didn't understand what the label said (because it is in Hangul), I still bought it. Cooking and learning different cuisines can be very complicated sometimes but we should be patient, be imaginative, and be more productive if you really want to learn. Since this recipe of mine was successfully done, I am excited to share this with you as well.This is my own version of Korean pancake. I hope you will like it too. Have a great one! It's really good to be here and share my recipes from now on!

You could buy premade flour mix, but I wanted make it with ingredients I had at home.I added Chinese chives to the first one and added sakura shrimp to the second. You could also add your favorite ingredients. Recipe by Setsubunhijiki

Cheese melts deliciously in this addictive, chewy, and crispy pancake. It's great for toddlers to grab and eat with their hands! The origin of this recipe: Feel free to make your own variations! Try replacing or adding spinach or komatsuna for the garlic chives, or add carrots or ground meat, etc. As long as you only add a small amount of extra ingredients, the batter will hold together. My 3-year-old son loves it too!

Spring is the peak season for chives. They’re vibrant green, full of flavor, and have a unique aroma. Chives are packed with nutrients and dietary fiber. In season, they taste their best.

My friends love it, it's easy to make

Spring is here, bringing a variety of fresh fruits and vegetables that lift your spirits.While watching Korean dramas, enjoy these delicious zucchini pancakes and savor the simple pleasures of life.Crisp, refreshing zucchini paired with a golden, savory egg coating creates a tender yet crunchy texture. These pancakes make a satisfying snack or side dish with rice—an irresistible treat you'll never get tired of.

Have fun improvising with different ingredients as well!You can add or replace Chinese chives with spinach or komatsuna greens, or you can also try adding carrots or ground meat.Adding a small amount of ingredients will not affect the batter and should hold together fine.My 1 year-old son enjoys this as his favorite finger food.Leftovers can be stored in the freezer. I recommend using onion for sweetness. Measurements doesn't have to be accurate. If you cook over medium heat, it'll come out nice and gooey. If you brown it more over high heat at the end, it'll be crispy on the outside and gooey on the inside. Recipe by Tsukushion

As a child, I remember eating these light, flaky, crispy pancakes and thinking I enjoyed them more than the sweet breakfast version. This is still true today as I take a bite drizzled with sesame oil. With a bit of practice, anyone can make these delicious scallion pancakes.