Crispy Korean Chive Pancakes Buchujeon (부추전)

1. Combine the flour, corn starch, water, egg, and salt. Combine until batter is smooth.
2. Add in your prepped chives and mix until all the chives are covered in batter. You’ll know your ratio is good if the batter doesn’t pool. (It should look like a chive-heavy batter)
3. Scoop your chive pancake batter onto a cast iron skillet or nonstick skillet and fry until about 3/4 of the way through. Once it begins to move around the pan in a single unit, you can flip it. One side will look more batter heavy. This is normal. Fry until crispy or golden brown.
4. Make the sauce. Combine soy sauce, rice vinegar, sugar, and mix well.
5. Slice your chive pancakes, dip them in your sauce, and enjoy!