Korean Pancakes with Spicy Dipping Sauce
Total Time: 00h 45m
Hands-on Time: 00h 35m
Makes: 1 serving
Savory Korean Pancakes made with egg, scallions and carrots meet a spicy sauce featuring red chili peppers in this unique recipe.
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Ingredients
- Dipping Sauce:
- 1/3 cup soy sauce
- 2 tablespoons Frontier Co-op® Organic, Fair Trade Cane Sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 cloves garlic, pressed
- 1/2 teaspoon Frontier Co-op® Crushed Red Chili Peppers
- 4 tablespoons vegetable oil, divided
- Pancakes:
- 1 cup flour
- 2 tablespoons Frontier Co-op® Cornstarch
- 1 teaspoon Frontier Co-op® Onion Powder
- 1/4 teaspoon Frontier Co-op® Organic, Fair Trade Cane Sugar
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 8 ounces cold sparkling water (seltzer)
- 1 egg, slightly beaten
- 6 (about 2 cups) scallions, cut into 1-inch pieces, divided
- 2 (about 1 cup) small carrots, cut into matchsticks, divided
Directions
- In a small saucepan over medium heat, combine soy sauce, sugar, vinegar, water, sesame oil, garlic and red chili pepper. Bring to a simmer, stir well, turn off the heat, and set pan aside to cool.
- In a large bowl, combine flour, cornstarch, onion powder, sugar and salt. Whisk until well combined. Add sparkling water and egg, gently stirring until well combined. Fold in 1 cup scallions and ½ cup carrots.
- In a 12-inch skillet over medium heat, place 3 tablespoons vegetable oil. Once hot and simmering, place half of the pancake batter into the pan. Use a spatula to spread the pancake out in a circle toward the edges of the pan. Cook for 2 to 3 minutes, until golden brown.
- Scatter 1/2 cup scallions and 1/4 cup carrots onto the raw side of the pancake. Flip and cook for another 2 to 3 minutes until golden brown. Remove from pan and place on a paper-towel lined plate to drain.
- Pour the remaining tablespoon of oil into the pan and repeat the cooking process (Step #4) with the rest of the pancake batter and vegetables. Serve with dipping sauce.
