Cook With Me: Savory Korean Pancakes

[Music]so that they will be making some Koreansavory pancakes using the Korean chivesthat I bought from the market last[Music][Music][Music][Music]and that critical moment of flipping isso important because oftentimes if youmake the batter too watery then it’sreally poor it’s really easy to breakthe pancake as you’re flipping it but ifthe batter is too thick then it’s reallydifficult to achieve the thin thicknessof it and so it you it really mattershow thick or thin the batter is and nowthat I think about it I completely skipof the prep face of this batter so afterthis video I’m gonna share that with you[Music]so here’s the whole process all overagain starting from the oil and then twoscoops of the batter stretching it thinand then the garnishing the thing aboutthe red peppers is that they’re notspicy these are long finger red peppersI think that’s what they’re calledthey’re not spicy at all they just add anice color and just a little bit of apepper flavor to the food so here’s theprocess of prep process so I washed thechives and then I cut them maybe in twoinches length and then I added thepancake mix to the vegetables and then Iadd some salt and vegetable oil thenmaybe a little bit of water just tostart this and then I add water and thepancake mix as I go there’s a beauty ofKorean cooking or at least mightis that there’s no measuring so you addthe batter and water being careful aboutthe ratio between the batter and thevegetables until it reaches thethickness of what you’re seeing and thenI add a little bit of just one egg andsome black peppers and then I mixeverything what the egg does is it keepsthe pancakes from breaking when you’reflipping themand then what I do is I add the redpeppers and put them in a separate bowland they’re just for garnishing sothanks for watchinglet me know in the comments below whatyou want to see you next week thank you[Music]