In Korea, these delicious pancakes are served straight from the sizzling pan, and can be picked up easily with chopsticks.
It is a simple, delicate, and tasty treat served with a home made vinegar sauce to achieve a perfect balance on the taste buds.
Recipe serves 3-4.
3/4 cup all purpose flour
3/4 cup rice flour
salt
1 large egg, beaten
1 teaspoon sesame oil
3 Tablespoons vegetable oil
6 scallions, quartered lengthwise, each length cut into 3 inch strips
Directions:
Stir together both flours and salt.
Stir in the egg, then pour in 1 cup of water, to make a smooth batter.
Stir in sesame oil.
(Let this sit for 30 minutes)
Heat 1 Tablespoon vegetable oil in an 8 inch non-stick skillet over a low to medium heat.
Sprinkle one third of the scallions evenly over the bottom and pour over one-third of the batter.
Cook and cover for 5 minutes.
Turn and cook 3 more minutes with cover on.
Remove the lid and cook for 2 minutes.
Korean Dipping Sauce:
7 Tablespoons soy sauce
2 Tablespoons rice vinegar
1/2 inch piece of fresh grated ginger
2 teaspoons crushed toasted sesame seeds
1/2 teaspoon Korean chili powder (substitute cayenne pepper mixed with paprika)
pinch of salt
Directions:
Combine soy sauce and vinegar and add the remaining ingredients.
Enjoy@sensicat