Crispy Korean Pancake
Here’s a video for those who would like to see how it all comes together!
Ingredients
- Any vegetables of your choice, sliced into 3-inch long, thin strips (I used a half-bunch of Chinese leeks and a quarter of a sliced onion)
- Toasted sesame seeds, 1 tbsp
Dry Mix
- Flour, 60 grams
- Potato or corn starch, 40 grams
- Salt, 1 tsp
Wet Mix
- Soy sauce, 2 tsp
- Miso or Korean soy bean paste, 1 heaping tsp
- Water, 150 ml
Dipping Sauce
- Soy sauce, 2 parts
- Rice wine vinegar, 1 part
- Sesame oil, .5 part
- Korean chili powder (or cayenne pepper), .5 tsp
- Toasted sesame seeds, 1 tsp
- Sliced green onions, 2 tsp
Instructions
- In a large mixing bowl, add the wet mix and mix well until most of the soybean paste has been dissolved.
- Place the mixture into the freezer for 5 minutes, or in the refrigerator for 10 minutes. Keeping the wet mix cool will slow the formation of gluten, which will keep the final texture of the pancake from becoming gluey.
- In another bowl, add the dry mix and mix well
- Create the dipping sauce by mixing soy sauce, rice wine vinegar, sesame oil, Korean chili powder, and toasted sesame seeds in a bowl. Sprinkle the sliced green onions on top right before serving.
- Remove the wet mix from the bowl and add about one-third of the dry mix and stir to combine. Continue adding the dry mix in thirds and mixing until no dry mix is left.
- Add in the sliced vegetables and stir well to coat in the batter
- Bring a pan up to medium heat and add 1 tablespoon of oil
- Add half of the mixture to the pan, spreading it out into an even thickness
- Sprinkle a tablespoon of toasted sesame seeds over the pancake and allow it to cook for two minutes.
- Flip the pancake over and press it down with a spatula. Allow it to cook for another two minutes.
- Remove the pancake from the pan, turn the heat to high, and add 2 teaspoons of vegetable oil
- Place the pancake back into the pan and cook it for 30 – 45 seconds, being careful not to let the underside burn.
- Flip the pancake over and let it cook for another 30 – 45 seconds.
- Remove the pancake from the pan and slice into squares. Serve immediately with the dipping sauce.