Hi there
Following the quick and simple recipe for Japanese savory pancakes called Okonomiyaki, this is the second part of the recipe, this time I am pairing it with kimchi to make Korean savory pancakes.
For Korean pancakes, to attain the best chewiness and crispiness, I will recommend you to buy the korean pancake flour which is selling in all major supermarkets. You can definitely know it is for Korean pancakes because you can find the pictures of some lip smackingly good panckes on the yellow packaging. 🙂
However if you do not have time to go and get the powder or you still have quite a big pack of flour yet to use, you can always use it to cook these really yummy treats. 🙂
Ingredients is optional, but I usually make it either vegetarian or seafood style just like what you can get from restaurant.
For vegetarin style, I recommend using below ingredients, as the combination of these can create a sweetness in the pancakes. You can check out the amount needed in my Okonomiyaki posting, but just a rule of thumb, make sure the dough is nicely coated on all the vegetables and finely sliced all below ingredients.
- Onions
- Carrots
- Spring Onions
- Chives
- Corn kernels (althou it is not very Korean, but who cares, it taste good 🙂 )
For Seafood Korean pancakes, you can opt for below ingredients :
- Squid
- Mussels
- Shrimps
- Carrots & Onions
- Chives
Finely slice all vegetables and also diced up the seafood and mix into the dough.
Add any condiments you like, I always add more kimchi and chilli powder and sesame seeds to give it a more fragrant bite. Pan fry on high heat and flip only when you see bubbles foaming on the pancakes.
Serve it with a dipping sauce make of below :
- Japanese Soya sauce (not recommend to use chinese, kikkoman is good, as chinese soya sauce is too salty) x 1 table spoon
- Sesame oil x 1/2 table spoon
- Sesame seeds (preferably grinded)
- Chilli powder
As a rule of thumb, ratio of soya sauce and sesame oil is 1 : 1/2. 🙂
Try this out when you have a Korean theme night dinner or party, great as finger food, and you can play around with the flavour however you like. 🙂
Happy Cooking!
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Cheers,
Dawn
