Cheat code recipe alert! Incredibly simple and tasty, this Korean pancake recipe is one that you NEED to have in your arsenal. Perfect for last minute dinners or when you simply craving for flavourful and crunchy goodness.
Tip: Instantly achieve the taste of Seafood with this hack: Canned Razor Clams! Adding the brine to the Pancake Mix gives it a beautiful seafood flavour! Add prawns/ squid to the mix for a Seafood Party!
Cooking Time: 15 - 20 mins | Makes 3 large pancakes
Ingredients
1 Can of Razor Clams (425g) *See image above*
2 Cups Plain Flour
1 1/2 Cups Razor Clams Brine (Liquid from the Can)
1/2 Cup Water
1 Tbsp Sesame Oil
1 Tsp Red Chili Pepper Flakes or "Gochugaru"
1 Tsp Red Chili Pepper Paste or "Gochujang"
3 Stalks of Spring Onions, Cut into 2" strips
1 Yellow Onion, Cut into strips
3 Red Chilli, Cut into strips
1 Tsp Garlic Powder - Optional
1/4 Tsp Salt
Cooking Oil
(Seasoning) - Mix and set aside
2 Tbsp Soy Sauce
4 Tbsp Chinese Black Vinegar or White Vinegar or Apple Cider Vinegar
2 Tsp Red Chili Pepper Flakes or "Gochugaru"
Directions
Combine all the ingredients (except the Cooking Oil and Spring Onions) for the Pancake Batter in a large mixing bowl and mix well.
Add some cooking oil to a frying pan till the base is covered and scoop two ladle-fulls of the Pancake batter into the pan. Sprinkle 1/3 of the cut Spring Onions over the batter.
Let it fry for 2 minutes on one side and flip to fry on the other side when ready. Repeat until Pancake is crisp and a nice golden brown. *Use a spatula to press down on the pancake so that it is thinly spread across the pan
Ready to serve!
Enjoy!
Signing off, Cher
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