• Korean vegetable pancakes

    From Ben Collver@bencollver@tilde.pink to tilde.food+drink on Sat Nov 5 16:01:36 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Korean Vegetable Pancakes
    Categories: Asian, Korean
    Yield: 4 Eight-inch

    MMMMM-----------------------PANCAKE BATTER----------------------------
    2 c All-purpose flour
    1 2/3 c Ice cold water
    1 Egg; beaten
    1 ts Salt
    Vegetable oil for pan
    -frying; (approximately 1
    -1/2 tablespoons for
    Pancake)
    2 md Potatoes; peeled and
    -julienned
    1 Carrot; peeled and
    -julienned, (or grated)
    1 Green pepper; cut into thin
    -slices
    1 Red pepper; cut into thin
    -slices
    1 bn Scallions; sliced

    MMMMM-----------------------DIPPING SAUCE----------------------------
    2 tb Soy sauce
    1 tb Water
    1 ts Sugar
    1/2 ts Rice or white vinegar
    1/4 ts Sesame oil
    1 pn Roasted sesame seeds
    1 pn Chopped scallion
    1 pn Crushed red pepper;
    -(optional)

    Pancake batter:

    In a medium bowl, mix flour, egg, salt, and 1 1/2 cups water until a
    smooth batter is formed. If batter is still thick, add a little more
    water (you want it to be the consistency of pancake batter). Stir in
    the potatoes, carrots, peppers, and scallions.Place an 8-inch
    nonstick skillet over medium-high heat. Let it heat for 15-20
    seconds, and then coat bottom with vegetable oil. Ladle in about a
    quarter of the batter and spread it out evenly into a circle. Cook
    for 5 minutes until edges start browning. Then flip and cook for
    another 3-5 minutes. When completed, transfer the pancake on a plate
    lined with a paper towel to drain oil (if necessary) and then place
    on serving plate. Repeat steps 1 to 3 with remaining batter.

    When pancakes are all finished, cut into wedges and serve with dipping
    sauce.

    Dipping sauce:

    In a small bowl, mix together soy sauce, water, vinegar, sugar, and
    sesame oil. Sprinkle in sesame seeds, chopped scallion, and if
    desired, pinch of red pepper.

    (I use this sauce for pajeon and dumplings)

    From:
    http://www.mothersmementos.com/2011/01/korean-vegetable-pancakes_26.html

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