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RECIPE: Savory Korean Chive Pancakes



This recipe could not be simpler! It looks pretty, it comes together quickly, and it's a huge crowd-pleaser. I had these chives leftover from a batch of kimchi and used this recipe to finish off the bundle. 

Feel free to add other veggies in there, like shredded carrots or chopped, sauteed spinach! Whatever you have, it can become a savory pancake. 



7oz Korean Chive Pancakes (they look flat and wide like blades of grass)

1 egg

1.5 C AP Flour -- though you can use rice or potato flour

1 C + 2 T water (add the 1 cup and then reserve the 2 T if it needs thinning)

1 t salt 

1 t Scorpion Honey 



1/2 cup soy sauce

2 T Hoisin sauce

1 T Sweet Stinger

Sesame seeds or green onion (optional) 


1. Chop up chives in 2-3 inch pieces and set aside in separate bowl 

2. Mix up batter ingredients and pour over chives until just coated -- you do NOT want your chives swimming in batter. 

3. In a medium-high pan with plenty of oil, spread out your chive mixture into 8-10 inch pancakes. Cook until golden and batter is set. 

4. Turn out onto plate and cut into pizza slices or squares. Garnish with sesame seeds, green onion or chive blossoms.