| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Korean |
Breads, Beef, Vegetables, Oriental |
2 |
Pancakes |
INGREDIENTS
|
|
-cut into 2" lengths 1 1/2 c Cold water, |
|
|
Corn oil for frying 2 tb Soy sauce 1/2 ts Dried |
|
|
1 ts Thinly sliced green onion 1/2 ts Toasted sesame seeds |
INSTRUCTIONS
DIPPING SAUCE
1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
or enough to 2 oz Sweet red or green peppers, ~make moderately
thin batter -in 2" juliened strips 3 oz Ground beef
hot red chili flakes 1/4 ts Korean sesame oil
In a large mixing bowl, combine flour, salt, water and beef. Add scallions
and peppers; mix thoroughly but gently. Heat an 8-inch skillet over
medium-high heat. Pour in a little oil and reduce heat to medium. Add half
the batter mixture. which should make a pancake about 1/4-inch thick. Fry
for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes.
Remove pancake and keep warm. Heat a little more oil in the skillet and add
remaining batter. Fry on both sides and remove from skillet. Slip pancakes
onto a cutting board and cut each into 3-inch pieces. Quickly reassemble
pieces in their original pancake shapes or present uncut pancakes which are
then divided at the table. Serve warm with traditional Dipping Sauce.
DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table
with pancakes. Makes about 3 tablespoons.
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