What I Eat: Korean Pancake

Okay, I promise you that my dishes aren’t complicated. Otherwise I wouldn’t put them up here to help you college students. Here’s another one if you’re into the Hallyu wave lately.

Ingredients:
One cup of flour, one and a half cup of ice cold water, one egg, one teaspoon of salt, one teaspoon of Korean chili paste, vegetable oil, and a whole load of scallions.

Sift the flour into a bowl. Carefully add water to the mix. Any temperature is fine, but I find ice cold water tends to make crispier pancakes. Add the egg. Add the salt. Add the chili paste. Stir them all until they form a batter. The batter is to be runnier than the western pancake for faster cooking.

Heat a frying pan with some oil. Stir-fry some scallions until they are soft. Then make sure they spread evenly around the pan. Next, you take the batter and carefully coat over the scallions. Don’t coat too thick, or the stuff is gonna taste horrible (too doughy). Keep it light and you’ll have better results. Flip the pancake over to cook the other side.

And you’re done! A nice flavored Korean pancake. You may certainly add seafood to the batter for more variety. But I prefer mine plain and simple for sure.

Wild past,
Vonnie S.