I was taking my Saturday morning coffee in bed (alright, I will be honest: it was closer to midday, but it was my wake up coffee), scrolling through Youtube channels I am subscribed to when I saw Maangchi’s vegetable pancake. It looked so good, about 15 minutes later I was in the kitchen preparing my own variation of this pancake for brunch! Apart from the taste and texture I loved, there are so many reasons I’ll be making this pancake again and again and again… It’s quick, it’s easy, it can be made with any vegetables I have, it’s healthy, almost equally good when slightly reheated… Just have a look at the recipe and you’ll understand why I’m so enthusiastic!
TIPS: As I’ve mentioned, I have slightly modified the recipe, most of all the basic batter, adding some glutinous rice flour (appearing in some other Korean pancake recipes) because I love slightly chewy pancakes. Stick to the wheat flour if you are not a fan of chewy textures. I’ve also skipped some vegetables, replaced the mushroom and didn’t respect Maangchi’s ingredients’ amounts… in short I strongly encourage you to check here her original recipe explained in a fantastic video!
The below amounts can be changed; if you see the batter is too thin, add more flour; if you think there’s not enough vegetables add some (the pancake’s main part should be vegetables, not the batter).
You can add any vegetable you like, but make sure there’s at least one that will keep crunchy after the cooking (carrot is perfect here). The mixture of textures is very pleasant. Green onions seem to be essential to every vegetable or seafood Korean pancake I’ve seen, so don’t skip them!
This pancake can be made of course into a vegetarian dish: you can add mushroom slices instead of bacon (such is, actually, Maangchi’s recipe).
Pan size: the below amounts made two rather thick pancakes prepared on a small 20 cm pan.
Preparation: about 20 minutes
Ingredients (serves two as a very light meal, a snack, a starter or a rather filling breakfast):
8 paper thin (sliced like raw ham) slices of smoked bacon
1/2 cup/125 ml white wheat flour
4 heaped tablespoons glutinous rice flour (replace with wheat flour if you don’t like chewy textures)
3/4 cup/about 180 ml cold water
1/2 teaspoon salt
1 medium courgette
1 medium carrot
a bunch of green onions
1 medium onion (I’ve used two rather big white young onion heads from the bunch of green onions)
1 medium hot green fresh chilli (for example jalapeño)
soy sauce, preferably low-salt
rice vinegar (1/2 the amount of soy sauce)
toasted white sesame seeds
(Korean chilli flakes)
Slice finely the chilli pepper and the onion head. Cut up all the remaining vegetables to thick matchsticks (3.5-4cm/about 1 1/2 inches long and approx. 1cm/0.4 in thick). Do not peel the courgette: the skin will keep it crunchier.
Cut up the bacon slices into bite-sized pieces.
Fill a big bowl with the flour(s), water and salt. Mix well with a fork.
Add the vegetables (do not add the bacon!).
Heat 1 tablespoon of oil in a pan.
Spoon onto it 1/2 of the pancake mixture, making sure it keeps together.
Cover with pieces of bacon and put a lid on it.
Fry at medium heat for about five minutes. If you see the batter has set on top, you can flip the pancake and fry it at slightly higher heat for another 3 minutes.
Place onto a plate, bacon side up. Serve with the dipping sauce.