Savory Korean Pancakes With Peppers and Mushrooms

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READY IN: 30mins
SERVES: 2-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the two flours in a bowl.
  • Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
  • To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
  • When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
  • stir and fry for 1 minute.
  • Sprinkle very lightly with salt and mix quickly.
  • Now remove the vegetable mixture and turn the heat to medium low.
  • Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
  • Arrange 1/3 of the vegetable mixture over the sesame seeds.
  • Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
  • Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
  • Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
  • Uncover, turn the pancake over and cook for 2 minutes.
  • Turn again and cook, uncovered, another minute or so.
  • Remove the pancake.
  • Cut it into wedges.
  • DIPPING SAUCE:
  • Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.
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