Korean Vegetable Pancake

Korean Vegetable Pancake

Cooking Time

Preparation Time : 10

Cook Time : 5

Total Time : 15

Ingredients

Serves 2

  • 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)

  • JalapeƱo or Green Chili: 1-2 (Sliced)

  • Mushroom: 1 (Thinly Sliced) I used Cremini

  • Oil: 4 Tablespoons

Directions

  • 01

    Makes one large pancake (12 inches) Or two medium (6 inches each).

  • 02

    Mix the flour & salt with the veggies except the mushroom. Add water. Mix well.

  • 03

    Heat 1 Tablespoon of oil in a medium nonstick skillet.

  • 04

    Pour half of the mixture.

  • 05

    Spread it evenly about 6 inches diameter.

  • 06

    Top with the sliced mushroom.

  • 07

    Cook on high heat for a minute.

  • 08

    Reduce heat.

  • 09

    Turn it when the pancake starts moving freely.

  • 10

    Swirl a tablespoon of oil on the edges.

  • 11

    Lift a little & let the oil go to the middle of the pan.

  • 12

    Cook on medium heat until golden.

  • 13

    Make one more the same way from the remaining mixture.

  • 14

    Cut into half or quarters & serve.

  • 15

    Enjoy hot with dipping sauce!

  • 16

    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.

  • 17

    Mix all the above ingredients. A tangy dipping sauce is ready to be devoured with the delicious Pancakes.

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