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