Savory Korean Pancakes With Peppers And Mushrooms Recipe

Name: Savory Korean Pancakes With Peppers And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all-purpose flour; 3/4 cup rice flour; 1 pinch salt; 1 egg, beaten; 1 tablespoon oriental sesame oil; 6 tablespoons canola oil; 4 -5 fresh shiitake mushrooms, stemmed and caps finely sliced; 1/3 large red pepper, cut julienne; 1/3 green pepper, cut julienne; 1 fresh hot green chili pepper, cut julienne; 2 scallions, quartered lengthwise and then cut into 2 inch segments; 1 1/2 teaspoons sesame seeds; 6 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon sesame seed oil

Servings: persons

3/4 cup unbleached all-purpose flour
3/4 cup rice flour
1 pinch salt
1 egg, beaten
1 tablespoon oriental sesame oil
6 tablespoons canola oil
4 -5 fresh shiitake mushrooms, stemmed and caps finely sliced
1/3 large red pepper, cut julienne
1/3 green pepper, cut julienne
1 fresh hot green chili pepper, cut julienne
2 scallions, quartered lengthwise and then cut into 2 inch segments
1 1/2 teaspoons sesame seeds
6 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon sesame seed oil

1
Put the two flours in a bowl.
2
Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
3
To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
4
When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
5
stir and fry for 1 minute.
6
Sprinkle very lightly with salt and mix quickly.
7
Now remove the vegetable mixture and turn the heat to medium low.
8
Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
9
Arrange 1/3 of the vegetable mixture over the sesame seeds.
10
Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
11
Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
12
Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
13
Uncover, turn the pancake over and cook for 2 minutes.
14
Turn again and cook, uncovered, another minute or so.
15
Remove the pancake.
16
Cut it into wedges.
17
DIPPING SAUCE:
18
Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup unbleached all-purpose flour, 3/4 cup rice flour, 1 pinch salt, 1 egg, beaten, and more.

Yes, Savory Korean Pancakes With Peppers And Mushrooms falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Korean Pancakes With Peppers And Mushrooms

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