Recipe from my favourite Maangchi
Ingredients (for 6×7 inches rectangular pancake)
- 10 stalks of green onions:
- ½ cup of flour
- ½ cup of water
- 1 tsp of soybean paste
- ½ tsp of sugar
- 3 tbsp of vegetable oil
Sauce: Mix these ingredients in a small bowl
- 1 tbsp of soy sauce
- 1/2 tbsp of vinegar
- 1/2 tsp of sugar or honey
- 1 chopped shallot or 1/2 chopped yellow onion
- Chopped green or red chili peppers
- 1 tsp of roasted toasted sesame seeds (toasted sesame seeds give a very fragrant and enhance the taste of this sauce)
- Clean, wash, and drain a handful of green onions
- Cut them into 4 inch long
- Make batter by mixing flour, water, soybean paste and sugar in a bowl. Mix well until the batter is smooth.
- Heat up a non-stick pan
- Add vegetable oil to the heated pan.
- Put the green onion on the pan parallel to each other, in the shape of a rectangle.
- Pour the batter over the green onion evenly.
*tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
- While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
- A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
- Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again and flip/turn it over.
- Cook another minute and transfer it to a serving plate.
- Serve hot with sauce.