Korean Vegetable Pancakes
This tasty snack is so easy to make and everyone enjoys them. Once you start making them you can make them with many variations. Best served with kimchi.
Ingredients
For the sauce
- 1/4 cup soy sauce
- 2 tbsp garlic – finely chopped
- 2 tbsp spring onions finely chopped
- 1 tbsp green chillies finely chopped
- sugar to ttaste
- 1 cup spring onion greens cut in 2 inch lengths
- 1/4 cup sliced onions
- 1 cup wheat flour
- water
- salt to taste
- oil for cooking
Mix all the ingredients of the sauce together and let them sit. This sauce can also be stored for a few days.
Mix the wheat flour with water till you get a thick consistency which is suitable for pancakes (can be poured on a pan and not run). Add the spring onion greens and onions and salt and let it sit for 1/2 hour. Heat a non stick pan or a hot iron griddle. Pour the pancakes in the size desired. Mini pancakes of 2 inch diameter is nice too. Add a little oil at the sides to prevent sticking and cook on both sides. Serve with the sauce and kimchi.
Variations
Instead of the spring onions and onions use:
Sweet potatoes that have been blended in a blender to make a paste. Add less flour to get the right consistency.
Mixture of zucchini, carrot and onion or spring onion shreds.
Radish shreds.
Pumpkin Shreds with spring onions.
Vegetables of your choice.
