Korean PancakesPrep Time:
15 mins. Cook Time:
30 mins. Serves:
A deliciously well-balanced authentic teriyaki sauce that offers a low sodium alternative to regular soya sauce. Made with a tangy blend of naturally brewed soya sauce, robust garlic, ginger and black pepper.
1/2 cup (125 mL) E.D.SMITH® Saucemaker Teriyaki Sauce
4 Carrots, grated (200 g)
2 Red pepper, grated (280 g)
2 cups (180 g) Green onion, sliced diagonally
4 cups (1 L) All-purpose flour
1/2 cup (125 mL) Rice flour
3 cups (750 mL) Water
2 tsp (10 g) Salt
2 cups (500 mL) E.D.SMITH® Saucemaker Teriyaki Sauce
1/4 cup (60 mL) Rice vinegar
2 tbsp (30 mL) Red chili paste, such as Gochujang
2 tbsp (30 mL) Sesame seeds, toasted
Pancakes: Combine Teriyaki sauce, carrots, red pepper and green onion. Let stand for 10 minutes.
Whisk together all-purpose flour, rice flour, water, salt and eggs until smooth. Let stand for 10 minutes.
On a heated, well-greased flat-top or griddle, spoon 1/3 cup (75 mL) portions of vegetable mixture; sauté for 1 or 2 minutes or until golden. Pour 1/2 cup (125 mL) batter over each vegetable portion, forming 6-inch (15 cm) freeform rounds. Cook pancakes for 2 or 3 minutes per side or until golden brown and crispy.
Dipping Sauce: Meanwhile, combine Teriyaki Sauce, vinegar, chili paste and sesame seeds.
Assembly: 1 order (1 pancake): Serve 1 pancake with 3 tbsp (45 mL) dipping sauce.