Korean Pancakes (pa Jun)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons sugar (optional)
• 1 pinch hot red pepper flakes
• 2 teaspoons vegetable oil
• 2 large eggs
• 1/2 cup all-purpose flour or 1/2 cup rice flour
• 1/2 teaspoon salt
• 1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

Recipe

• 1 in a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. mix well and set aside.
• 2 fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. coat bottom with vegetable oil and allow to heat.
• 3 in a medium bowl, whisk eggs just until frothy. add flour and salt and whisk to combine. add vegetables and stir to blend. add 1/2 cup ice water and mix again to blend.
• 4 fill a 1/2 cup measuring cup with batter and pour into hot pan. allow to sit until browned and crispy on bottom, about 2 minutes. flip pancake and cook another 2 minutes. place on a serving plate and keep warm (or set aside to serve at room temperature). repeat with remaining batter. serve with dipping sauce.