KOREAN PANCAKES
Categories Bean Side Fry Vegetarian Hot Pepper Carrot Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 19
Steps:
- Make dipping sauce:
- Stir together all dipping-sauce ingredients in a small bowl.
- Make pancakes:
- Rinse mung beans in a sieve under cold running water until water runs clear. Cover beans with cold water by 2 inches in a bowl and soak, chilled, at least 2 hours.
- Cut carrots into thin matchsticks, preferably using slicer.Halve scallions lengthwise and cut into 2-inch pieces. Combine carrots, scallions, chile, and garlic in a large bowl.
- Drain mung beans and purée with water in a food processor until smooth, about 1 minute. Add eggs, flour, and salt and blend until smooth, about 30 seconds. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.)
- Heat 1 tablespoon oil in a large heavy nonstick skillet (at least 8 inches across bottom) over moderate heat until hot but not smoking, then swirl to coat. Stir batter, then ladle 1 cup batter into skillet, pressing down lightly with a large spatula to flatten and evenly distribute vegetables, to make an 8-inch pancake (less than 1/2 inch thick). Cook until edges begin to bubble and turn golden, 1 to 2 minutes, then turn over with spatula and cook until other side is golden, 1 to 2 minutes more. Transfer pancake to paper towels to drain. Make 3 more pancakes in same manner, stacking them (after draining briefly) if desired. Transfer pancakes, 1 at a time, to a cutting board and cut each into 6 wedges. Serve warm or at room temperature with dipping sauce.
9 DELICIOUS KOREAN PANCAKE RECIPES: CRISPY SPINACH PANCAKES
If you have some fresh spinach, onion, and flour, you can make this Korean style spinach pancakes with very little effort. You will love the crisp texture outside. This might inspire a spinach hater to reconsider their preference. Serve with a lemon soy dipping sauce.
Provided by Holly Ford
Time 20m
Number Of Ingredients 9
Steps:
- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- Serve the pancakes hot with the dipping sauce.
- To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.
KOREAN PANCAKES
Provided by Craig Claiborne
Categories side dish
Time 20m
Yield about 24 pancakes
Number Of Ingredients 5
Steps:
- Put the flour in a mixing bowl, and add the salt, sesame oil and 1/2 teaspoon peanut oil. Blend with a wire whisk while adding the water.
- Line another mixing bowl with a sieve and pour the batter into the sieve, pushing any solids through with a rubber or plastic spatula.
- Rub a Teflon skillet with oil, and heat.
- Spoon about 1 tablespoon of the batter into the hot skillet, and spread it out quickly and gently with the back of a spoon to make a round, thin, almost transparent pancake. Add a second and third batch, rounding out each. Let each pancake cook about 20 seconds on one side without browning, turn, and cook the second side about 1 minute without browning. As the pancakes are cooked, transfer them to a plate. Rub the skillet between batches with a small amount of oil. Continue until all the batter is used.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
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