Subj : Korean vegetable pancakes
To   : All
From : Ben Collver
Date : Sat Nov 05 2022 10:59:54

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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