Pajeon Korean Pancakes

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Updated: 3/05/2013 3:20 pm Published: 3/01/2013 1:28 pm

Pajeon Korean Pancakes Recipe

Makes about 4 pancakes

2 large eggs
½ cup rice flour
Pinch of kosher salt
½ cup assorted vegetables (thinly sliced green onions, grated carrots, etc)
½ cup ice water

In a medium bowl, whisk eggs. Add rice flour and salt and stir well until combined. Add vegetables and stir to combine.
Heat oil in medium sized sauté pan over medium-high heat .
Add ice water to rice flour/vegetable mixture and stir well until you have a thin batter. Pour ¼ of the batter into the sauté pan. Cook for two minutes then flip and cook for an additional 1 – 2 minutes until set. Continue this process until the batter is gone. Stir before pouring out each pancake.
Serve immediately with dipping sauce.

Dipping Sauce:
¼ cup hoisin
1 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp rice wine
1 tbsp grated ginger
½ tsp Sriracha sauce

Combine all ingredients. Taste and adjust to your preference.

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