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)
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.
*******************
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)
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