These are my four ingredients. Talk about simple.
I first added water to the pancake mix. The directions were in Korean so I really didn't know exactly how much to add. Then I chopped up everything else and threw them in the batter.
Fried um up . . .
and got this. It was really good . . .
especially with this sauce . . . ko chu jang, shoyu, honey, sesame seeds and vinegar mixed together. I wanted to add sesame oil too, but I couldn't find it. I don't know the proportions - I just eyeballed it. I had to add some water too cause at first it was too thick and potent.
6 comments:
Wow, that looks good. There's a Korean restaurant in Pacific Grove (next to Monterey) that we've been to a couple of times. They serve a Korean pancake as an appetizer. Looks like yours.
Betty, the top pieces are the good-looking ones. I also had some burnt ones that didn't make the photo. I ate those.
I love Korean pancakes, the seafood version is my favorite. Looks easy too and ONO!
Super easy Erick!
looks yum! sometimes I make it with just kimchee - so ono! I like to use the korean pancake batter as the flour when dredging pork chops or tonkatsu or chicken.
Ho da good ideas, Jocelyn! Thanks!
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