Recipe for Korean Pancake with Soy & Chilli Dip | Dublin Cookery School
Slightly charred at a brisk heat, the pancake becomes deliciously crisp on the outside while the vegetables retain a tempting bite.
Ingredients
- 100g Kikkoman soy sauce
- 20g sugar
- 1 tbsp “gochugaru” or 1 tsp chilli powder
- 40g shallot, diced very finely
- 2 spring onions, sliced finely
- 2 tsp sesame seeds
- 240ml cold water
- pinch salt
- 6 spring onions
- 2 large carrots (about 220g)
- 2 medium courgettes (360g)
- 100g onion
- 2 green chillies
- sunflower oil, for frying
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