Garlic Chive Pancakes

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When it starts raining, without fail, my mind is auto-directed to seeking foods I’m supposed to eat on rainy days – slurp the hearty yet light soups like kalguksu (칼국수; noodle soup), potato sujebi (수제비; gnocchi soup) and bite into crispy, savory pancakes like scallion pancakes (파전; pa jeon) and mung bean pancakes (빈대떡; bin dae tteok) dipped in soy sauce.  Not that I’m complaining about my set cravings for this rainy day repertoire.

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Another kind of savory pancake that seems to be more reserved for homes than restaurants is chive pancake (부추전; bu chu jeon) which is made with garlic chives, also referred to as Chinese chives.  The flavor of strong garlic chive is mellowed out in flour-egg batter and complimented with the crispy outside – soft inside contrast.

Instead of commonly used flour for the batter, or even easier pre-packaged batter mix, I used sweet rice flour (찹쌀가루; chap ssal ga ru or glutinous rice flour) to add tender-chewiness inside.

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I also had some leftover baby beets – red, yellow and candy – from salad the other day, so I made use of them to brighten up the usually green spread.

KOREAN WORDS

garnish         고명  (go myeong)

batter/dough  반죽  (ban juk)