Korean Egg Pancakes With Sesame Dip Recipe

About this recipe

Savory Korean-style egg pancakes packed with vegetables and served alongside a flavorful sesame dipping sauce.

Ingredients

• 6 pcs White Eggs
• 250 g Carrot
• 2 pcs Zucchini
• 1 bunch Spring Onion
• - Rice Flour
• 90 g Dark Soy Sauce
• 200 ml Sesame Oil
• 50 g White Sesame Seeds
• 100 g Garlic
• - Red Chilli
• 1pc Watermelon

Instructions

1. 1. Wash, peel, and julienne the carrot and zucchini into thin strips.
2. 2. Chop the spring onions finely and set them aside for garnish and mixing.
3. 3. Crack the eggs into a bowl, add rice flour, water, and whisk until smooth.
4. 4. Mix the julienned vegetables and half the spring onions into the egg batter.
5. 5. Heat a non-stick pan, grease lightly with sesame oil, and pour a ladle of batter.
6. 6. Cook the pancake on medium heat for 2-3 minutes until golden, then flip and cook the other side.
7. 7. Repeat the process with the remaining batter to make all pancakes.
8. 8. Toast sesame seeds in a dry pan until lightly browned and fragrant.
9. 9. Prepare the dipping sauce by mixing soy sauce, sesame oil, garlic, chili flakes, and toasted sesame seeds.
10. 10. Arrange the pancakes on a plate, garnish with remaining spring onions, and serve with the sesame dip.