Easy, healthy and very delicious Korean pancakes are a great light snack or a starter. It is best enjoyed with this special soy/vinegar dipping sauce.
Vegetables with crunchy texture like carrots, courgettes and bell peppers work really well. Julian-cut them and they still remain crunchy in the soft pancakes. I usually make these with leftover cooked chicken. But any meat or seafood that don't requiore lengthy cooking time like salmon bits , prawns, or quids are suitable .Key to this is the dipping sauce and some spring onions.
Korean pancakes were my secret weapon when doing baby weaning all those years.
I introduced lots of different vegetables and meat to the children through these pancakes. ( no salt & dipping sauce) I cut them in strips, roll in pinwheels, slice in small cubes so it is easy for little hands to pick and feed themselves.
For the pancakes ( you will soon remember this off by heart !!)
Serve 6 as a starter
2 cups of plain flour
1 1/2 water
1 large egg
a pitch of salt
Make this first by mixing all ingredients together into a thick batter, while you chop up the vegetables, allowing the batter time to rest.
Then add vegetables , cooked meat or seafood of your choice and mix well. Don’t forget some thinly sliced spring onions.
For the dipping sauce
1/2 cup Japanese soy sauce
1/4 cup water
1 tbsp rice vinegar
2 tbsp sugar
1 tbsp sesame oil
1 cloves of garlic, minced
1 tsp toasted white sesame seed
Whisk everything together and warm it up gently for 1 min in the microwave until sugar dissolves.
Heat a tablespoon of oil in a non-stick frying pan on hight heat. Once hot, pour a ladle of the pancake batter in the pan. Flatten and spread the filling around using the back of the ladle.
Lower the heat to medium and let it cook for 2-3 minutes on each side.