Korean Pancakes
A recipe by Mariela Nordel.
Ingredients
| — | rice flour |
| — | sunflower or sesame oil |
| — | green onion or leek (according to the season) |
| 2 | egg whites |
| — | ice cube (or ice water) |
| to taste | salt |
| to taste | red pepper (paprika), for sprinkling |
| — | carrot, in tiny pieces (for colour) |
Instructions
By Mariela Nordel.
Separate the egg whites, add ice water and salt and beat. Lightly. It does not need to become foam. Just beat it a little so that air gets in. Add the rice flour little by little.
While I prepare, I'll tell you about Korea. I worked in Korea for several months. Watch the film and you'll learn many details. Just be careful of one thing — dog meat! It is their favourite and the greatest delicacy! As a tourist you will surely be invited to a dog-meat dinner. Come up with a tactful way to decline. I told them I was a vegetarian…
Let's get back to the pancakes. So, I add a little rice flour at a time and beat. I prepare the vegetable mix — finely chopped green onion, a little old (dry) onion and very small pieces of carrot for colour.
Here is one detail that makes them different from our understanding of pancakes. The filling is put right into the batter itself. It is stirred in well and fried that way. Otherwise the frying is no different from our pancake-frying traditions.
Take a flat pan and add a little fat. As we agreed — sesame oil is best. The pan must be heated very well. Go for it. At the end, sprinkle with a little red pepper (paprika) and fold it over!
And the perfect Korean pancake is ready!