1. Chop the veggies you wish to add. In this recipe I used buchu, enoki mushrooms, onions, and korean zucchinies. Adding carrots would be nice for the color and texture.
2. Add 1.5 cups of Korean pancake mix (부침가루), 1 cup of water and stir. ***(You do not want your mix to be pasty). Add in all the veggies, tbsp. of curry powder, and good pinch of salt for seasoning and mix well.
3. Heat the pan with oil.
4. Use a ladle to scoop a generous amount of the yummy mix and spread out the the veggies evenly. You want to make sure it's not spread out too thick, you want to keep it thin to keep it crispy.
5. Flip it over to the other side when you see that the bottom has a nice yellow-glow (like the picture above). Make sure you add more oil when you flip it over. Cook until it's nicely crisp.
To suit your pallette, make a mini sized pancake to see if you need more salt or curry powder. Or you can keep it as is and use soysauce as dipping sauce when served.
ENJOY!
No comments:
Post a Comment