Korean Pancakes

Korean pancakes-- I didn't know what to think, but our KLBK Cafe guest chef had this to say, and I think I'm officially on board!<br><br>Brenda Olden: These pancakes are comfort food and a cure for a bad day of school when I came home as a kid. They are not sweet like the American kind, but savory...crispy on the outside<br>and soft on the inside. My mom used shreds of pork or seafood, but you can honestly add<br>whatever protein source your heart desires. I hope these will be a favorite for you too!
Korean Pancakes

makes 3 10 inch pancakes

1 1/2 C all-purpose flour
1/2 C rice flour (not glutinous rice flour)
2 C water (ice cold)
1 egg
1/2 tsp kosher salt
8 oz chopped seafood mix or shrimp, peeled, deveined, and chopped OR 8 oz chopped
1 zucchini, grated
3 green onions, thinly sliced
or substitute a handful of Chinese chives cut into 2 inches

In a large bowl add the all-purpose flour, rice flour, and salt. Whisk to combine. Add
the egg and start with 1 1/2 cups of water. Whisk until smooth. If the batter is looking
too thick, add a little more water. The consistency should be like heavy cream, not too
watery. Add in the chopped meat (if using), grated vegetables, and green onions or

Heat a tablespoon and half of vegetable oil in a nonstick or cast iron skillet over medium
high heat. Use plenty of oil, enough oil to cover the bottom of the pan, for a crispy
pancake. Ladle one third of the mixture into the pan and spread it evenly in the pan. Cook
until the bottom is crisp and golden brown. Flip and cook on the second side until crisp
and golden brown. Repeat with the rest of the batter.

Cut the pancakes into 8 wedges and serve with dipping sauce.

Dipping Sauce
1/4 cup soy sauce
1/2 tbsp vinegar (distilled white)
1 stalk scallion, minced
1 clove garlic, minced
1/2 tsp Korean dried hot chili pepper flakes, slices, or powder (optional)
1/2 tsp sugar
1 tsp sesame oil

Mix all the ingredients together. Enjoy it with the delicious pancakes!
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