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–+ servings

Korean Pancake (Haemul Pajeon)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side dish
Cuisine: Korean
Servings: 1 pcs

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.

Video