For Cheese Lovers: Garlic Chive and Cheese Korean Pancake

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!
For Cheese Lovers: Garlic Chive and Cheese Korean Pancake
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!
Steps
- 1
Put all the ◇ ingredients in a bowl and mix well with a whisk until everything is combined.
- 2
Cut the garlic chives into bite-sized pieces and thinly slice the onion. Add the cut ingredients and melting cheese to the ◇ mixture and mix well to coat evenly.
- 3
Heat a frying pan and add the oil and sesame oil. Spread half of the pancake batter thinly and cook on medium heat on both sides. Flip when it gets a nice golden color.
- 4
Do not cover with a lid for a crispier texture! Cook slowly to ensure the onion is cooked through.
- 5
Once cooked, enjoy with your favorite sauce, such as ponzu + gochujang + chili oil or soy sauce + vinegar + chili oil.
- 6
By the way, I usually cook it as one large pancake instead of splitting the batter in half. It's crispy, so you can flip it quite easily!
- 7
Thank you for all the feedback! I'm glad my research paid off!
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