Korean Chive and Pork Pancake
A crispy, golden pancake loaded with fresh chives and tender pork belly. Inspired by the Japanese drama "Yesterday's Food", this savory Korean-style dish makes a satisfying main course or shared appetizer.
Story
This hearty vegetable pancake features a crispy exterior with a soft, flavorful interior. The combination of fresh chives, sweet onion, and savory pork belly creates a delicious balance of textures and flavors.
Ingredients
all-purpose flour
60g
cornstarch
40g
large egg
1
chicken broth powder
1 teaspoon
granulated sugar
1/2 teaspoon
water
80ml
fresh chives
200g, chopped
yellow onion
1 small, sliced thin
pork belly
100g, thinly sliced
sesame oil
1 tablespoon for frying
Instructions
1
Make the batter
In a large bowl, whisk together the flour, cornstarch, egg, chicken broth powder, sugar, and water until you have a smooth, slightly thin batter.
2
Prep the fillings
Wash and chop the chives into 2-inch pieces. Slice the onion into thin strips along the grain. Cut the pork belly into small, bite-sized pieces.
3
Combine
Add the chives, onion, and pork belly to the batter. Toss everything together until the vegetables and meat are evenly coated with the batter.
4
Cook the pancake
Heat a 28cm (11-inch) non-stick pan over medium heat. Add the sesame oil and swirl to coat. Pour in the batter mixture, spreading it into an even layer. Cook for about 4-5 minutes until the bottom is golden and crispy.
5
Flip and finish
Carefully flip the pancake (it helps to slide it onto a plate, then slide it back into the pan). Cook another 4-5 minutes until the other side is golden and the pork is cooked through. Slide onto a cutting board, slice into wedges, and serve warm.
