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Korean pancake in 15 mins! - With any leftovers
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KanaanekoKorean pancake in 15 mins! - With any leftovers
I almost always have spring onions and carrots in my fridge, so this is a quick and easy recipe which I can make anytime with ingredients that I have at home.
Ingredient
Food ration :
2 peopleCooking time :
15 mins
1
Egg
130 ml
Water
2 stalks
Spring onion
1
Carrot
2 table spoon
Soy sauce
1 table spoon
Rice vinegar
1/2 table spoon
Sesame oil
1 pinch
Salt
Cooking instructions
* Step 1
Prepare a bowl and add all the ingredients for the pancake batter(plain flour, potato starch, egg, water, soy sauce, dashida powder).
* Step 2
Cut spring onion into thin slices and cut carrot into strips. Put these ingredients in the bowl and mix with the pancake batter.
* Step 3
Place some sesame oil in a frying pan and wait until the pan becomes hot. Drop a bit of pancake batter into the pan. If it sizzles, it is ready to start cooking. Pour all the pancake batter and spread it evenly and thinly around the pan. Cook under the medium heat. Turn the pancake over when you see the surface of the pancake is cooked. When both sides are cooked and become crispy, it's ready to serve!
* Step 4
Mix all the ingredients for the dipping sauce. The pancake is tasty as it is, but you can enjoy with the sauce too!
Note: if there is a photo you can click to enlarge it
Tag
big spoonfuls Plain flour (I didn’t measure properly, but please see the step photo below. Also, you can add rough amount for this recipe!)
table spoons Potato starch (or corn starch)
Egg
water
Korean dashida stock powder (or Chinese chicken stock powder)
spring onion
Carrot
soy sauce
rice vinegar
sesame oil
Salt
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