Korean Pancake with Nasturtium leaf

This is Nasturtium Flower!

This is Nasturtium leaf!

This is an edible flower!  The flower symbolism associated with the nasturtium is victory in battle, conquest and patriotism. Nasturtium literally means "nose-twister" or "nose-tweaker" because it is too hot to twist your nose.  
To me, it is too hot to eat, and to me, it stand out too much.  It is like the negative aspects of patriotism.
Since I wish no harm upon others, I am the No more wars and the No more violence!

One interesting thing about the Nasturtium Flower is the more the sun-exposed it gets, the hotter the taste it gets.   As we all know that patriotic zealots will die for in the name of patriotism.
I firmly believe that the patriotism brings out the most negative impact that has been against World Peace, which is an ideal of freedom, peace, and co-existance across all the beings.  We all need to learn Mutual Respect, not at the expense of others! 

So, for me, I usually add something over this flower to get the semi-partial sun. I usually put them in my salad by mixing with other greens because it tastes better with others! Or I cook with other vegetables. How about making Korean Pancake with Nasturtium leaf?

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Korean Pancake with Nasturtium leaf and Carrot

• Ingredients for vegetables

1. 1 cup of rough chopped Nasturtium leaf

2. 1 cup of carrots, grated

3. 1/2 cup of onion Julienne

4. 1/2 cup of scallions, root ends trimmed, cut into 2-inch diagonal pieces

5. Nasturtium Flowers for garnish



• Ingredients for Korean Pancake Batter

1cup of filtered water

2 cups all-purpose flour, sifted

1 ts soy sauce

½ ts salt

½ ts sesame oil

½ ts fresh grounded black pepper

Four garlic cloves, crushed and minced (I am a garlic crazy lover. So I used 4 --but you can use 1 or 2 cloves: no offense)

One egg (optional)

Combine all the ingredients and add all the vegetables to set aside at least 1 hour

• Ingredients for Dipping sauce

3 tablespoons soy sauce

1 teaspoon rice vinegar

1 tablespoon chopped scallions

1/2 tablespoon toasted sesame seeds

1/4 teaspoon dried hot red pepper flakes

1/4 teaspoon sesame oil

Coming all the ingredients to make Dipping sauce and keep it in a glass jar with lid for a few weeks in the fridge.



Preparation:

1. Heat a non-stick frying pan with one tablespoon of vegetable oil over medium and high heat.

2. Reduce to the medium heat once it is HOT.  Pour the mixture (about 1/2 cup pancake batter) into the hot frying pan and cook until you see bubbles rising on the surface. Spread or press to make sure that the pancake is spread evenly.

3. Use a spatula to slide under the pancake and flip it over carefully when you see the tiny bubbles and dry out on the pancake surface and the bottom of the pancake is browned

4. Cook on the other side until the top layer is also browned, then transferred to a paper towel to drain the oil.

5. Serve these pancakes when they are fresh and hot. Dip into the dipping sauce. Life is heaven!

Korean pancake with Carrot and Zucchini and Garlic Chives

Korean pancakes are different from the breakfast pancakes with the sweet taste of maple syrup we often refer. Combine lots of healthy vegetables, beans, and whole grains make fresh, healthy, SAVORY, and delicious Korean pancakes.

So it is a savory and healthy pancake! And very delicious and comforting! Really~~~Mmmm yummy Korean pancakes!

Bu-Chim-Gae and Bin-Dea-DDuk are also used for Korean pancakes interchangeably. There are so many different delicious Korean pancakes. Just to name a few, Pa-Jeon is green onion pancake; Hae-Mul-Pa-Jeon is seafood and green onion pancake with lots of fresh vegetables; Nouk-Doo-Jeon is ground mung-bean with bean sprouts and onion~~~sometimes we add Kimchi into the mixture. Korean Kimchi pancakes are truly irresistible~~~make me hungry anytime.

Like many different versions, they are countless different ways of making delicious Korean pancakes. My favorite way is to spread fresh vegetables on the top (or on the bottom) of the egg beaten into the flour batter. To replace the flour batter, rice flour or brown rice flour are often used. To make Korean pancakes crispy and crunch on the outside without burning them on the inside for a really good texture is to add a little extra oil to the HOT pan before adding the flour batter.

Besides adding grounded beans and Korean pancake add lots of healthy vegetables, such as carrot, zucchini, garlic, chives, sesame leaves, onion, and pumpkin! If it is non-vegetarian pancake, we add pork or beef or seafood. We eat them as for an afternoon snack or as side dishes during regular meals.

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Korean pancake with Carrot and Zucchini and Garlic Chives

For Flour Batter (mix all together)

1 cup water

1 egg

2 cups all-purpose flour (Sifting flour)

1 tablespoon minced garlic (I am garlic crazy lover--So I used 4 cloves--but you can use 1 or 2 cloves: no offense)

1 teaspoon soy sauce

2-3 drops of sesame oil

For HaPPy veggies for pancakes (add all HaPPy veggies into Flour Batter)

1 cup zucchini (squash whatever you have)

1 carrot

1/2 cup garlic chives (or chives)

1 bunch scallions

1 tablespoon minced garlic (about 3 cloves)