Recipe: Korean Pancakes – Gamja Jeon
Ingredients
- 1/2 cup shitake mushrooms chopped
- 1 clove garlic minced
- 1 medium zucchini or 2 patty pans shredded
- 2 small red potatoes shredded
- 1/4 teaspoon sea salt
- dash of pepper
- 1/4 cup brown rice flour (or any flour of choice)
- 2 eggs
- 2-4 tablespoons peanut oil
- Cho Ganjang (Soy Dipping Sauce):
- 1/4 cup apple cider vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
Instructions
- Place first six ingredients in a medium sized mixing bowl. Add brown rice flour and stir to coat. Add eggs and mix until fully incorporated. In a medium sized skillet, heat 2 tablespoons peanut oil on medium-high heat. Using 1/4-1/2 cup, measure batter and pour onto heated skillet. Fry on each side until golden brown. Serve topped with chopped cilantro and Cho Ganjang dipping sauce.
- Dipping sauce: combine all ingredients in a small dipping bowl and whisk.
- Yield: 4 medium sized pancakes
Be the first to comment