Korean Chicken And Vegetable Pancakes Recipe

About this recipe

Savory Korean-style pancakes made with juicy chicken, fresh vegetables, and a flavorful dipping sauce. Perfect for a hearty breakfast.

Ingredients

• - Chicken Breast
• 500 gm Eggplant
• 250 g Carrot
• 2 pcs Zucchini
• 1 bunch Spring Onion
• 200 ml Sesame Oil
• 100 g Garlic
• 30G Chili Flakes
• 1pc Watermelon
• 100G Oleo
• 6 pcs White Eggs
• - Rice Flour
• 90 g Dark Soy Sauce
• 100 g Salt

Instructions

1. 1. Finely chop the chicken breast into small cubes and set aside.
2. 2. Grate the carrot and zucchini, and finely chop the spring onions.
3. 3. In a mixing bowl, whisk the eggs, rice flour, water, soy sauce, sesame oil, garlic, and salt until smooth.
4. 4. Add the chopped chicken, grated vegetables, and spring onions to the batter and mix well.
5. 5. Heat a non-stick skillet over medium heat and add a small amount of cooking oil.
6. 6. Pour a ladleful of the batter into the skillet, spreading it evenly to form a pancake.
7. 7. Cook the pancake for 3-4 minutes on one side until golden brown, then flip and cook the other side.
8. 8. Repeat the process with the remaining batter, adding more oil as needed.
9. 9. Once all pancakes are cooked, transfer them to a serving plate.
10. 10. Garnish the pancakes with a sprinkle of chili flakes and serve warm with a dipping sauce of soy sauce and sesame oil.