Korean Garlic Chive Pancake

Shake excess water from 150 g garlic chives, then cut them into even 5 cm lengths so the pancake flips cleanly.

Julienne 40 g carrot into thin matchsticks and slice 1/4 onion thinly along the grain for sweetness and color.

In a bowl, combine 0.75 cup Korean pancake mix, 140 ml cold water, and 0.25 teaspoon salt.

Stir only until the lumps disappear and the batter stays loose, because overmixing makes the cooked pancake heavier instead of crisp.

Add the chives, carrot, and onion to the batter, then fold with a spatula only 2 or 3 times.

Stop while the vegetables still look separate and springy, since bruised chives clump together and cook less evenly.

Heat a pan slightly above medium heat, then spread 2 tablespoons cooking oil evenly across the surface.

Spoon in smaller portions rather than one large pancake, and press each portion out to about 0.4 cm thick for crisp edges.

Cook without moving for about 3 minutes, until oil bubbles actively at the edges and the underside sets to a deep golden color.

Do not press repeatedly, because that can squeeze out moisture and make the surface uneven.

Turn in one motion and cook the second side for 2 more minutes until golden.

Remove immediately and serve warm while the edges are crisp.