Korean Pancake Recipe - Korean Scallion Pancake Recipe
Korean Pancake is a delicious Korean Breakfast recipe! These pan-fried vegetarian Korean pancakes are perfect for an appetizer breakfast or side dish for any meal.
Print
Pin
Servings: 4
Ingredients
- 250 gram All purpose flour
- pinch Baking soda
- 500 gram Zucchini coarsely grated
- 3 Spring onions sliced
- 1 teaspoon Green chili
- 2 tablespoon Oil
- Salt to taste
- 1 teaspoon Sesame seeds
- Coriander leaves chopped
Instructions
- To make the recipe, we will start by cutting the zucchini first. For that, we will first cut both the ends of zucchini and wash it under running water.
- Now, on a flat surface, or counter cut the zucchini into thin stripes. When done, take it out on a plate and keep it aside.
- Similarly, cut spring onions and add it in the same zucchini bowl. In the same bowl add chopped green chilies and coriander leaves. Mix well and keep them aside.
- Now, we will take another mixing bowl and add all-purpose flour, salt, and baking soda.
- Now, mix the batter well. Add water in small batches to make a batter of thick consistency.
- Leave the batter to rest for 10-12 minutes. Then add the vegetables (we kept aside in a bowl) and sprinkle some sesame seeds and mix well.
- Now, heat oil in a pan and, when it’s hot, take a ladle full of the mixture and gently pour them in the pan.
- Keep the heat from low-to medium and cook the pancake until the underneath is set.
- When one side of the pamcake is cooked, flip and cook it from the other side as well.
- When the pancake is cooked, switch off the heat and serve the pancake with dipping sauce.