Korean vegetable pancake 🥕

Name: Korean vegetable pancake 🥕
Total time: 1500 s
Yield: 2 servings
Cuisine: British
Ingredients: 50 g corn flour; 50 g plain flour; 2 eggs; 1 portion vegetables (carrot, cabbage); pinch salt; few drops of sesame oil

Shu @_shu

Bristol

Korean vegetable pancake 🥕

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Ingredients

25 minutes

2 servings

50 gcorn flour
50 gplain flour
2eggs
1 portionvegetables (carrot, cabbage)
pinchsalt
few drops of sesame oil

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Steps

25 minutes

1

Mix all flours and eggs in a large bowl, drop a pinch of salt and some sesame oil and mix til smooth. It should give a thick but droppable texture as in the video.
2

Slice some vegetables and add to the bowl. I only use onions and carrots this time as a refrigerator-clearance recipe. The thinner sliced the better.
3

Use a pan on medium heat, drop a moderate amount of frying oil (I use sunflower oil）and let it cover the entire surface.
4

Add the mixture to the pan. Use a spatula to press the mixture firmly. A layer of firm surface will form at the bottom side of the pancake due to contacting hot iron.
5

When you can easily move the pancake around, flip to the other side. Cook for another 3-5 minutes then Serve to a plate.