Korean side dishes have great flavor, are easy to make and can increase your vegetable intake. If you're a vegetarian this is an ideal dish for you especially when you have some left over veggies and you want to make something more than a stir-fry. Crispy Korean pancake is a hearty dish for a main meal or a snack.
Veggies, a dash of salt, flour, Korean pancake mix, a frying pan and some oil is all you need. Even if you can't find the Korean pancake mix, you can still make this dish. The only difference is that if you don't have the Korean pancake mix it won't be as crispy but you could use only flour. You can use any type of potato.
- 1½ Cups potato (any type, including: russet, red or sweet potatoes)
- 1 Cup onion
- 1 Cup zucchini
- ½ Cup carrot
- ½ Cup green onion
- 1/2 cup fresh mushroom
- 2 Tbsp red hot pepper (Optional)
- 1 tsp kosher salt
- Some cooking oil (For Frying)
Directions: after cutting (julieanne cut) all vegetables, place in large bowl, toss with salt and let sit for 3 minutes while preparing batter.
- 1 Cup all-purpose flour
- ½ Cup Korean Frying Mix (no MSG or use more flour)
- 1 Cup cold water
- 2 Eggs (or egg substitute)
- ½ tsp Kosher salt
Directions: mix all ingredients in mixing bowl (separate from vegetables) when you have mixed the dry and wet ingredients the batter should be runny, not thick. You can now add the batter to the vegetables and prepare a cast iron fry pan on medium heat with oil to fry so the pancake does not stick to pan. If you do not use a cast iron pan, the pancake will cook but may not get as brown but still will be tasty.
Cut like a pizza and use your favorite dipping sauce. I like an Asian sweet chili sauce, but you can use ketchup or soy sauce. Recipe adapted from Aeri's Kitchen.
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