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

MMMMM
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Hi Ben,

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

Sounds like something we have to try. We've made the seafood pancake a
number of times, getting better with each attempt. There's a local
Korean place (mom and pop type, the best kind we've found) that does a
really good seafood pancake but when we found a big bag of mixed
seafoods at Sam's Club, we decided to try making our own. When we were
up in VT, one of the moms at our Vacation Bible School gave me a bag of
home grown garlic scapes; we've been using them instead of the green
onions for a different flavor twist. I'll hunt up our recipe and post it shortly.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Korean vegetable pancakes
By: Ruth Haffly to Ben Collver on Mon Nov 07 2022 12:15:35

Title: Korean Vegetable Pancakes

Sounds like something we have to try. We've made the seafood pancake a number of times, getting better with each attempt.
I'll hunt up our recipe and post it shortly.

Cool, i'd like to see that recipe. My mother gave me the recipe for the vegetable pancakes. I like Sunrise, a Korean grocery in Eugene. They have ingredients for many Asian cuisines including Indian. My favorite aisles are produce and tea. The produce aisle has interesting greens and vegetables. They sell kaenip (perilla mint leaves) at an affordable price. I chop them up and throw them in soups or stir fries as a substitute for basil.

-Ben
--- SBBSecho 3.15-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Korean vegetable pancakes
By: Ruth Haffly to Ben Collver on Mon Nov 07 2022 12:15:35

Title: Korean Vegetable Pancakes

Sounds like something we have to try. We've made the seafood pancake a number of times, getting better with each attempt.
I'll hunt up our recipe and post it shortly.

Cool, i'd like to see that recipe. My mother gave me the recipe for

OK, we found several versions on line but I'll dig out the one we've
used several times.

the vegetable pancakes. I like Sunrise, a Korean grocery in Eugene.
They have ingredients for many Asian cuisines including Indian. My

The closest Asian products stores to us are in Raleigh; we're in Wake Forest--where the university started as a college, then took tobacco
money and moved to Winston Salem, becoming a university but keeping the
WF name, as my husband says, "just to confuse everybody". We have a
daughter out in the Phoenix area that has a good sized Asian supermarket
near where she lives--and is a frequent shopper there. Other daughter
lives just south of Salt Lake City but doesn't do as much ethnic
cooking; don't think her husband is that fond of it. We raised our
daughters to be very ethinically diverse in their eating; it helped that
their dad spent 26 years in the Army in equally diverse places.

favorite aisles are produce and tea. The produce aisle has
interesting greens and vegetables. They sell kaenip (perilla mint
leaves) at an affordable price. I chop them up and throw them in
soups or stir fries as a substitute for basil.

The produce can be very interesting. When we were in HI, we encountered
bitter melon, a favorite ingredient in Philippino cooking. I never tried cooking with it as, after trying it (at a pot luck), Steve didn't like
it. OTOH, I did like it but I just had it at church pot lucks and such
like. He tried durian at a Cooking echo picnic and likes it; I can just
as soon not have it, given a choice which now makes me wonder if he's
changed his mind about bitter melon. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)