- Ingredients:
- 1 1/2 cups Korean pancake mix
- 1 3/4 cups water
- 1/2 zucchini, julienned
- 1 small carrot, julienned
- 1 handful Chinese chives, chopped
- 2 green onions, chopped
- 1 red chili pepper, sliced
- 1/2 cup shrimp – peeled, deveined, and halved lengthwise
- 1/2 cup squid, sliced
- cooking oil
- Dipping Sauce Ingredients:
- 2 Tablespoons soy sauce
- 1 Tablespoon vinegar
- a pinch of red pepper powder (gochugaru)
- Recipe:
- chop all the vegetables and seafood
- whisk together the pancake mix and water
- mix in the vegetables and seafood
- heat a pan with about 3 Tablespoons of oil on medium-high heat
- add the pancake batter and spread evenly across the pan – the thinner you can get it, the crispier and tastier it is
- lower to heat to medium-low – you want to lower the heat so that the inside cooks thoroughly without burning the pancake
- cook and flip over until both sides are golden brown
- serve with dipping sauce!
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