Korean Pancake

I have been enjoying making lunch with my son. He has been showing interest in eating healthy and cooking with me. I like his input on what to post on this blog and what dishes my readers will like.

One thing our family enjoys are pancakes. We like the sweet kind, of course, but once in awhile we enjoy savory pancakes such as Korean pancakes. These are made by pan frying a thick batter mixed with egg and other ingredients like vegetables or seafood. You end up with a delicious, thin, flat pancake.

Today I am making a simple version of Korean pancakes which have only potatoes, carrots, onions, and a few other ingredients. These pancakes are crispy around the edges and have a soft texture inside.

You can serve this with soy-based dipping sauce or any mayo-based sauce. Below I use a horseradish mayo which I think you’ll love.

This is really a wonderful tasty treat. I hope you give this a try and use whatever vegetables you have on hand!

Ingredients

Dipping sauce

  • 1/2 cup mayo
  • 2 tbsp kosher dill pickle, finely chopped
  • 2 tsp creamy horseradish sauce
  • 1/4 tsp sugar

Pancakes

  • 1 cup potatoes, coarsely grated
  • 3/4 cup carrots, coarsely grated
  • 1/2 cup yellow onion, chopped
  • 1/2 tbsp garlic, minced
  • 1 tbsp jalapeno, minced
  • 3/4 cup flour
  • 1 tsp salt
  • 1/4 tsp black ground pepper
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 cup oil to fry the cakes

Instructions

Dipping sauce

Combine all sauce ingredients in a bowl. Set aside.

Pancakes

Whisk flour, salt, black ground pepper, eggs, and water in a large bowl until thoroughly mixed.

Add the potatoes, carrots, yellow onion, garlic, and jalapeno to the batter. Combine well.

Heat 1/2 cup oil in a non-stick electric skillet over medium heat. When the oil is hot, take a scoop of the batter in a 1/4 cup and pour it onto your skillet, just like a pancake. Spread the batter to make 4-inch diameter round pancakes or your desired size. Fry until the pancake is lightly brown on both sides. Repeat with the rest of the batter.

Serve the pancakes with dipping sauce on the side!

Makes 6-7 cakes

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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