I was looking for something simple and yet delicious as a side dish for my Korean Ginseng Chicken Soup, and came across this wonderfully easy recipe for delicious crispy Korean pancake. I just love the flavour of green onion, paired with succulent prawns, and golden fried batter. All of it combined, and dipped in a tangy soy sauce with vinegar sauce is just a party in the mouth! Here are the simple ingredients you’ll need:
1 bunch spring onions
1 large egg
1-2 tbsp oil
70g cake flour (1/2 cup +2 tbsp)
1/2 tsp salt
1/2 cup cold water
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp scallions
korean chili flakes
First, mix the salt and cake flour together in a bowl. Cake flour is preferred to regular four so the batter will be more fluffy and have a lighter texture instead of a thick, doughy one. Then, add cold water and mix.
You don’t want to over mix which could activate the gluten and change its texture. Just as long as its well-combined, you’re good to go.
Next, heat up some vegetable oil in a saucepan. And lay out the spring onions and prawns like so across the pan. These ingredients will hold the pancake together so make sure there’s enough of it to bind the batter together.
Once it’s slightly cooked, pour in the batter. Then, pour in the beaten egg and make sure it is well spread out so the whole pancake has a good amount of both.
Cook under high heat. Once it starts to turn golden brown and slightly crispy on one side, carefully flip it over and cook the other side till crispy. And this is the final result!
If you don’t want it with too much egg, you can use just half an egg. But I like mine with more egg and colour so i’ve used a whole one. You can cut it up in smaller slices to serve so it’s easier to share.
For the dipping sauce, just mix two parts soy sauce, one part rice vinegar, chopped spring onion and a tiny bit of sugar. It makes a super mouthwatering dip for your delicious pancake. Tuck in!