This Man's Cook's Crispy Chives Pancake
A secret recipe that achieves extreme crispiness by using tempura flour and carbonated water for the batter, then placing soaked rice paper on top of the pancake to create an unforgettable crunch.
Ingredients needed 2 servings
Recipe
Cooking tips
- The starch in tempura flour combined with the bubbles in carbonated water makes the batter much lighter and crispier.
- Avoid over-mixing when combining ingredients—excessive stirring can bring out the raw smell from chives.
- Always spread the pancake very thin so moisture evaporates easily and the synergy with rice paper creates maximum crispiness.
Recommended for
- Those who want the entire pancake—especially the edges—to be as crunchy as a snack.
- People looking for a super simple appetizer that pairs perfectly with makgeolli on rainy days.
- Anyone curious about this unique, fail-safe pancake technique using rice paper.
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