I have one Korean pancake that I’ve posted before that I quite like. But not sure of it’s what you want. Don’t know if they typically have egg, the one I make is a vegan recipe but the end result is pretty awesome. It doesn’t call for chive specifically but you can easily alter it. When I make it I always add frozen corn and spinach, sometimes I might toss some additional kind of chopped up protein.
It’s crazy easy to make. Having some kind of sauce to drizzle really rounds out the flavor, you could do some kind of gochujan mayo but I like to use soy glaze.
Last note is that getting it extra crispy without burning the pancake can be tough but I found that cooking all of the pancakes first, and then going back and rewarming them in a pan again helps a lot. Bonus they freeze and also keep in the fridge really well.
The kimchi one is so good, but i would presume any of the variations to be just as tasty. I wanna try the first one i linked to, the veggie pancake (yachaejeon). But i would definitely love to hear how yours turn out
Since I have some time at home, I’ve started baking bread. I don’t have pics, but I like the King Arthur Baking site a lot, and their brand, since they are employee owned.
I keep telling myself that i will take up bread baking some day but i do appreciate seeing your recipe rec. Also i love French onion soup, i’ve been mulling over attempting to make a vegan version for my partner.
The one I’m making right now, the No-Knead Crusty White Bread is the easier of the 2 recipes if you are looking for something very simple and beginner friendly. Though, I will say that the other recipe’s instructions were more specific.
I haven’t made this specific recipe, but Nava Atlas’s recipes are consistently excellent, and she’s had her recipes up on the web for awhile now:
My update on the bread - I liked the other recipe much better. I probably should have not added the whole wheat on my first time making it - should have made it according to the recipe first time through.
I think if I had added the extra water @chgoliz suggested, that would have helped. It is supposed to be a rustic bread, but it feels very dense. I made it to go with French Onion Soup, and I think it will be good for that; but, next time, I’ll try it with just white flour.
Ooo, that sounds like a good idea! We tend to make a double batch of pizza dough and then one batch waits in the fridge for a week. It always tests better
Definitely going to try this before it gets entirely too hot to run the oven in the house.
let me look
but i do appreciate seeing your recipe rec. Also i love French onion soup, i’ve been mulling over attempting to make a vegan version for my partner.
