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Korean Vegetable Pancake
Preparation Time : 10
Cook Time : 5
Total Time : 15
All purpose flour: 3/4th cup
Water: 3/4th Cup
Salt: 1 Teaspoon
Onion: 1 Cup (Sliced)
Potato: 1 Cup (Julienned)
Zucchini: 1 Cup (Julienned)
Green onion: 4 (Chopped)
Jalapeño or Green Chili: 1-2 (Sliced)
Mushroom: 1 (Thinly Sliced) I used Cremini
Oil: 4 Tablespoons
Makes one large pancake (12 inches) Or two medium (6 inches each).
Mix the flour & salt with the veggies except the mushroom. Add water. Mix well.
Heat 1 Tablespoon of oil in a medium nonstick skillet.
Pour half of the mixture.
Spread it evenly about 6 inches diameter.
Top with the sliced mushroom.
Cook on high heat for a minute.
Turn it when the pancake starts moving freely.
Swirl a tablespoon of oil on the edges.
Lift a little & let the oil go to the middle of the pan.
Cook on medium heat until golden.
Make one more the same way from the remaining mixture.
Cut into half or quarters & serve.
Enjoy hot with dipping sauce!
For the Dipping Sauce: Mix 2 Tablespoons Soy Sauce, 2 Tablespoons Vinegar, 1 Tablespoon Sesame Seeds & 1 Tablespoon Red Chili Powder together in a small bowl.
Mix all the above ingredients. A tangy dipping sauce is ready to be devoured with the delicious Pancakes.
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