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I found this recipe for a Korean vegetable pancake on the New York Times. This item is one of my favorite things to order when I eat at a Korean restaurant. Usually, it’s called a seafood pancake or kimchee pancake because it often contains shrimp, squid or kimchee. However, I didn’t want to pay for or prepare seafood items and I didn’t have any kimchee on hand so I will stick with my vegetarian version. A few comments about this recipe: Don’t make your pancake too big. I didn’t have a grater so my zucchini and carrots were too large and hence my pancake was too big. In the future, I will use a grater. Well, actually, I should have used my food processor, DUH! Also, the recipe was too bland. I would add kimchee or salt next time.
Pancake ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tbsp peanut oil
5 scallions, cut into 3 inch lengths and sliced lengthwise
5 chopped scallions
1 medium carrot, grated
1 green squash, grated
dipping sauce ingredients:
1 tbsp rice vinegar
3 tbsp soy sauce
1 tsp sugar
(I also added sesame oil, but that’s not necessary)
Instructions:
In a medium bowl, mix flour, eggs and oil with 1.5 cups water until smooth batter is formed. Stir in scallion greens, carrots, and squash into batter. Use a nonstick skillet over medium-high heat and coat bottom of pan with oil. Ladle in a quarter (or less) of the batter and spread it evenly into a circle. I used too much batter and my pancake took 20 minutes to cook. If you use smaller pan and less batter, the recipe says it should only take 3 minutes on each side. After pancakes are finished (nice golden brown on each side, if possible), drain on paper towels. To make dipping sauce, mix vinegar, soy sauce, sugar (and sesame oil, if desired) in a small bowl. Cut pancakes into triangles and serve with dipping sauce.