Vegetable Pancake Korean Style

by Susan Wills

Ingredients

An easy, delicious vegetarian meal with a side of greens:
Pancake:
2 cups flour (or substitute Korean pancake mix for the flour to make a lighter pancake)
2 cups water
2 eggs
3 spring onions
1/4 finely shredded cabbage
1 large grated carrot
Vegetable oil
Salt & pepper to taste
Dipping sauce:
¼ cup soy sauce
½ tbs white vinegar
1 spring onion, finely chopped
1 clove garlic, crushed
½ tsp hot chili flakes (optional)
½ tsp caster sugar
1 tsp sesame oil
Seafood version: omit the cabbage and carrot and replace with prawns, mussels squid or your choice of seafood

Directions

In a large bowl, whisk flour, water and egg until smooth and the consistency of a thin pancake batter - add more water or flour if necessary. Stir in the carrot, half the spring onions and cabbage and season with salt and pepper. Set aside for 10 minutes. Sprinkle some of the reserved spring onions into a lightly oiled medium-hot pan, then pour ¾ cup batter into the pan, sprinkle over some of the reserved cabbage and cook for 6-7 minutes until the bottom has browned. Flip the pancake and cook for another 7 minutes. Repeat with the remainder of batter and vegetables. Mix all dipping sauce ingredients together and serve the pancakes warm, sliced in pieces with a side of steamed Asian greens.

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