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Korean: Korean Spring Onion Pancakes

Source of Recipe


Kate's Global Kitchen






List of Ingredients



• -- Dipping Sauce --
  
• 3 Tbsp soy sauce
  
• 1 Tbsp rice vinegar
  
• Few drops sesame oil
  
• .
  
• -- Batter --
  
• 1/4 cup rice flour (or all-purpose flour)
  
• 3/4 cup all-purpose flour
  
• 1 tsp salt
  
• 1 cup water (approximately)
  
• Few drops sesame oil
  
• Dash white pepper
  
• (Plus vegetable oil for frying)
  
• .
  
• -- Vegetables --
  
• 4 green onions, cut on the diagonal into 1-inch lengths
  
• 1-1/2 cups fresh bean sprouts (mung bean sprouts), blanched *
  






Instructions



1. Combine the dipping sauce ingredients and set aside.
   
   
2. Mix together the batter ingredients (except the vegetable oil for frying). The batter should resemble a thin pancake batter; adjust the amount of water accordingly. Stir in the green onions and bean sprouts.
   
   
3. Heat vegetable oil in a griddle or skillet over medium-high heat. (You want just enough oil to barely film the surface.) Pour in half the batter or enough to make a large pancake about 1/4-inch thick. Fry on one side until golden brown but not scorched, then flip and cook the other side until golden. (You may need to lower the heat to prevent burning.) Remove the pancake and repeat with the remaining batter.
   
   
4. To serve: Cut the pancakes into wedges, as if slicing a pizza. Serve warm or at room temperature with dipping sauce.
   
   Serves 4
   
   






Final Comments


* If you are going to use bean sprouts raw, they should be impeccably fresh. Otherwise, blanch them for 1 minute in boiling water and plunge them into an ice bath to barely cook them. Dry thoroughly before use.