Korean Crisp Vegetable Pancake

Ingredients

• 1 cup flour
• 1 cup rice flour
• 2 large eggs
• 1 tablespoon canola oil
• 1 1/2 cups water
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 5 scallions, green only, cut into 3" lengths & sliced lengthwise
• 20 chives, roughly chopped
• 2 medium carrots, grated
• 1 small yellow summer squash, grated
• Dipping Sauce:
• 1/2 cup soy sauce
• 2 teaspoon each onion, green onion, red bell pepper,
• carrot, cut rough
• 2 teaspoons each sugar, red pepper flakes, sesame oil
• 1 teaspoon toasted sesame seeds

Method

• Mix everything together up to the scallions. Let it rest while you prepare the vegetables. Then place the vegetables into the pancake batter.
• Heat a non-stick pan and coat the bottom with oil. Spread about 1/4 of the batter out evenly into a circle. Cook until the bottom is brown, about 5 minutes. Flip and cook the other side. Repeat with the remaining batter.
• As they cook, drain on paper towels. Cut into small triangles and serve with Dipping Sauce.
• Dipping Sauce: Place all ingredients into a food processor and mix.

Notes

• Description:
• "A wonderful starter or side dish."
• Source:
• "Korean Cuisine"
• SERVINGS: 8
• SOURCE: Adapted from Young Sook Choi