Korean Vegetable Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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They are called panjeon and there are many different kinds. The base is flour, water and an egg. From there you can add any vegetable, meat or seafood you'd like. This is my favorite combination. The last four ingredients are for the dipping sauce. Ingredients:
1 1/2 cup zucchini, shredded |
1 large egg |
1 cup all-purpose flour |
1/2 cup onion, sliced |
56 grams kimchi |
1 tsp hot pepper paste |
1 oz. pork tenderloin, chopped |
1 tsp black pepper |
1/4 cup vegetable oil |
1/4 cup soy sauce |
1 tbsp rice vinegar |
1/4 tsp red hot pepper flakes |
1/2 cup scallions |
Directions:
1. In a large bowl combine all ingredients except for the last five.
2. Add enough water to bind all the ingredients together. It should be pliable to work with but, not too runny.
3. In a frying pan add a little bit of oil and set the burner to low heat. Once the pan is heated, thinly spread a little bit of the mixture like a pancake.
4. It will take several minutes for each side to cook and it will remain flat, you don't want it to puff up like an American pancake.
5. While you are frying the pancakes, take the soy sauce, vinegar, pepper flakes and scallions and combine them. For an added kick, add one clove of mashed garlic. Let the sauce sit to bring the flavors together.
6. Now, once you've finished making the pancakes, tear off little pieces and dip in the sauce and enjoy! Often served as an appetizer.
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