KOREAN-STYLE CRISP VEGETABLE PANCAKE (PA JUN)
Number Of Ingredients 12
Steps:
- 1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter. 2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter. 3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce. Yield: 6 to 8 servings
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Liam Wood
[email protected]Highly recommend this recipe.
Ritik Thakuri
[email protected]I love this recipe!
Donavon Anderson
[email protected]This recipe is a keeper.
Muhammed Badjie
[email protected]Easy to follow recipe and the pancake turned out crispy and flavorful.
Aqsa Doll
[email protected]This pancake is crispy and flavorful. I highly recommend it.
Shahin Skhan
[email protected]My family loved this pancake. I'll definitely be making it again.
Sandrs Payne
[email protected]This is a great recipe for a party appetizer.
Majid Mosa
[email protected]This pancake is a delicious and easy-to-make dish. I highly recommend it.
Sangita Karki
[email protected]I love this recipe! It's a great way to use up leftover vegetables.
Kember Andueza
[email protected]This recipe is a keeper. The pancake is crispy and flavorful, and the dipping sauce is the perfect complement.
christian linus
[email protected]Easy to follow recipe and the pancake turned out great!
mohamed fazith
[email protected]This pancake is delicious! I used a variety of vegetables, including carrots, zucchini, and kimchi, and the pancake turned out crispy and flavorful.
Shella Lysius
[email protected]I made this pancake for my family and they all loved it. My kids even asked for seconds. This is definitely a recipe that I'll be making again.
Clint Sylvestre
[email protected]This is a great recipe for a party appetizer. I cut the pancake into small pieces and served it with the dipping sauce. Everyone loved it!
Aromibose Taiwo
[email protected]I'm not a big fan of kimchi, but I still enjoyed this pancake. The vegetables were crispy and flavorful, and the dipping sauce was delicious.
shahriar opu
[email protected]This pancake is a great way to use up leftover vegetables. I had some leftover carrots, zucchini, and kimchi, and this recipe was the perfect way to use them up.
Jamar Williams
[email protected]I love the combination of flavors in this pancake. The sweetness of the carrots and zucchini pairs perfectly with the spiciness of the kimchi.
Kalluto Zoldyck
[email protected]This is a great recipe for a quick and easy weeknight meal. The pancake is packed with vegetables, and the dipping sauce is the perfect complement.
Keke Imvuu
[email protected]I've never made a Korean-style pancake before, but this recipe was easy to follow and the pancake turned out great! I especially liked the crispy edges.
Nkamo Bogale
[email protected]This Korean-style pancake is a delicious and easy-to-make dish. I used a variety of vegetables, including carrots, zucchini, and kimchi, and the pancake turned out crispy and flavorful.