Most of the time, Korean pancake are made with pancake mix from Korean supermarket. But don't worry if you cannot find the pancake mix. I secretly obtain one of the local restaurant formula. We can make it simply with the all purpose flour. I have tried the pancake from this restaurant. The pancake is soft inside and crispy outside. Well, I have never tried this recipe. So let me try it in front of you during my live show.
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Ingredients
Batter mixture
- 60 g all-purpose flour
- 30 g rice flour (or potato starch)
- ¼ tsp baking soda
- ¼ tsp sea salt
- 140 ml ice water
- ½ tsp garlic powder (Optional)
- ½ tsp onion powder (Optional)
- ¼ tsp chicken powder (Optional)
Filling
- 10 g Chinese chives (sectioned)
- 10 g red carrots (shredded)
- 10 g green onion (sliced)
Sauce mixture
- 2 tbsp Japanese soy sauce
- 1 tsp chili garlic sauce
- 1 tsp white vinegar
- 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp roasted sesame seed
- 1 tbsp water
Instructions
- Mix well all the batter mixture. Mix well the sauce mixture and set them aside.
- Heat the non sticky pan with 4 tbsp of oil over medium high heat. Add in the batter. Add evenly the filling and push/spread out the batter evenly in the pan
- Once the pancake is firm, flip it over. Turn the heat to medium high. Pan fry until one side is golden brown
- Flip one more time. Pan fry until the other side is golden brown as well. Dish it up and slice it out. Serve it with the sauce mixture.