This recipe is inspired by Korean vegetable pancakes (pan fried vegetables dipped with a thin layer of batter). When out in the woods foraging wild garlic this year, we found out the smell is just the same as Chinese chives (韭菜). So we decided to experiment using wild garlic in some Chinese chives dishes. As a strong flavored vegetable, it must be great at simple dishes. That made us wonder if it could be a good replacement for Korean cabbage pancakes, where the cabbage is the focus, batter and salt was only there to bring out sweetness of cabbage. So we gave it a go. It turned out to be a sucesss. It's delicious! So delicious that the next day I made it again with a colleague in the office kitchen.