4 cups chives, coarsely chopped
1 medium onion, chopped
1 cup shrimp, cleaned and deveined,
1/4 cup asian or jalapeno peppers,
finely chopped (optional)
2 stalks green onions, chopped
1 cup flour
1/4 cup water or chicken stock
1/4 cup Korean chili paste (GoChuJang))
1 teaspoon kosher salt
2 large eggs
*Available in Korean or Asian markets.
Combine the vegetables and shrimp in a large bowl. Mix in flour, water (or stock), chili paste, salt and eggs.
Heat a nonstick pan on medium heat. Pour enough canola oil to lightly coat the pan. There should be a thin film of oil, if too much, you can wipe off the oil with a paper towel.
Put a spoonful of the mixture in the pan and flatten to form a round cake. Repeat to cover the pan. Add more oil as needed.
Cook until golden brown, about 2 minutes per side, turning once. Serve warm.
Substitute all or portions of chives with fermented napa cabbage kimchee for Kimchi pancakes.
Prep: Rinse the kimchee in water, drain and chop then squeeze out the water.