Name: Korean Veggie Pancake With Soy Dipping Sauce recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: For pancake:; Maida or all purpose flour 1/2 cup; Carrot 1 small, sliced into juliennes; Green Capsicum 1/2, sliced into julienne; Red Capsicum 1/2, sliced into julienne; Spring Onion 1 cup, chopped finely; Green chilli 1, chopped finely; Water around 1/3 cup; Chilly Flakes 1 tsp or as per your taste; Egg 2; Salt to taste; Oil 2-3 tsp; For Dipping Sauce:; Soya sauce 2 tsp; Vinegar 2 tsp; Sugar 1 tsp; Salt a pinch

ABOUT Korean Veggie Pancake With Soy Dipping Sauce RECIPE

Korean Veggie Pancake is made of flour with vegetables and egg and then pan fried to perfection. It is served as a breakfast, meal or snacks.

Ingredients Serving: 2

For pancake:
Maida or all purpose flour 1/2 cup
Carrot 1 small, sliced into juliennes
Green Capsicum 1/2, sliced into julienne
Red Capsicum 1/2, sliced into julienne
Spring Onion 1 cup, chopped finely
Green chilli 1, chopped finely
Water around 1/3 cup
Chilly Flakes 1 tsp or as per your taste
Egg 2
Salt to taste
Oil 2-3 tsp
For Dipping Sauce:
Soya sauce 2 tsp
Vinegar 2 tsp
Sugar 1 tsp
Salt a pinch

Instructions

Mix all the ingredients for the dipping sauce and keep aside.
Take the veggies in mixing bowl and keep aside.
Break the egg in a bowl, add salt, whisk nicely and keep aside.
Take the flour, salt and chilly flakes in a bowl. Add water and make it into a smooth batter.
Pour the batter over the veggies and mix well.
Drizzle some oil over the nonstick pan.
Pour a ladle full of batter and spread it thinly.
Cook for 2-3 mins till the bottom crisps up, now pour some egg mixture in and cook for around 2 mins.
Now flip over and cook till the bottom turns golden.
Again flip over and cook for a min. Continue the same process with the remaining batter.
Remove into a serving plate and serve with dipping sauce.

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