Way back in 2018 I ended up in Seoul in South Korea and had the time of my life discovering Korean cuisine. I was actually on a work trip commissioned to write about an on-going halal food festival with the tourism board but spent a lot of my free time discovering local eats. One of the things I chanced upon was Korean pancakes much before it became trendy on tik tok and Instagram reels.
This is a simple recipe but incredibly delicious. I noticed a lot of pancakes had vegetables and bits of shrimp or squid but never exclusively just seafood. So vegetables play a huge role in this pancake. Later I discovered that most of the pancakes consist of only vegetables in fact one is dedicated to just scallions or spring onion. Either way they are wonderful and worth making for a quick breakfast or fuss free snack.
Recipe
Ingredients
½ sliced carrot
1 sliced zucchini
2 – 3 sliced or chopped spring onions
1 cup of maida or all-purpose flour
1 cup of water
½ cup of corn flour
1 teaspoon salt
Oil
1 teaspoon vinegar
2-3 teaspoon dark soya sauce
1 teaspoon sesame seeds
Method
For The Dipping Sauce
In a bowl add the vinegar, soya sauce, sesame seeds (gochujang or chilli sauce is optional) and mix well. Set aside for use once the pancakes are ready.
In a bowl add your flour corn flour and salt and add half the water to mix together. Half way through add the rest of the water to get a thick but running batter consistency. To this batter add all the cut vegetables and mix well.
In a skillet or non stick pan add your oil and spoon the batter into the pan. You can make them as big or small as you like I think two spoonfulls is a good size. Flatten it out as much as possible and let it cook on one side for 4 to 5 minutes.
Once the pancake cooks and moves easily in the pan when you shake it, it’s cooked on that side so gently flip over and cook for another 4 to 5 minutes till it’s got some colour on both sides.
Cut the pancake into smaller pieces and serve with the dipping sauce or any sauce of your choice.
How To Serve Korean Pancakes
You could eat these as is but a sauce adds a whole level of flavour. Serve these with the simple dipping sauce mentioned in the recipe above or any sauce of your choice.
How To Store Korean Pancakes
Ideally these need to be eaten fresh hot off the pan. Due to the corn flour and all-purpose flour it does get gelatinous when it’s cooled so while you can refrigerate and re heat them I don’t recommend it at all. Serve it hot freshly made and enjoy.
Can These Korean Pancakes Be Made With Meat?
A popular choice for Korean pancakes are seafood, specifically shrimp and squid. Though most of the pancakes are made with vegetables or just scallions. You can choose to add whatever you like. If you do want to add meat I’d recommend processed meat as it cooks fast.
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