MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Vegetable Pancakes
Categories: Asian, Korean
Yield: 4 Eight-inch

MMMMM-----------------------PANCAKE BATTER----------------------------
2 c All-purpose flour
1 2/3 c Ice cold water
1 Egg; beaten
1 ts Salt
Vegetable oil for pan
-frying; (approximately 1
-1/2 tablespoons for
Pancake)
2 md Potatoes; peeled and
-julienned
1 Carrot; peeled and
-julienned, (or grated)
1 Green pepper; cut into thin
-slices
1 Red pepper; cut into thin
-slices
1 bn Scallions; sliced

MMMMM-----------------------DIPPING SAUCE----------------------------
2 tb Soy sauce
1 tb Water
1 ts Sugar
1/2 ts Rice or white vinegar
1/4 ts Sesame oil
1 pn Roasted sesame seeds
1 pn Chopped scallion
1 pn Crushed red pepper;
-(optional)

Pancake batter:

In a medium bowl, mix flour, egg, salt, and 1 1/2 cups water until a
smooth batter is formed. If batter is still thick, add a little more
water (you want it to be the consistency of pancake batter). Stir in
the potatoes, carrots, peppers, and scallions.Place an 8-inch
nonstick skillet over medium-high heat. Let it heat for 15-20
seconds, and then coat bottom with vegetable oil. Ladle in about a
quarter of the batter and spread it out evenly into a circle. Cook
for 5 minutes until edges start browning. Then flip and cook for
another 3-5 minutes. When completed, transfer the pancake on a plate
lined with a paper towel to drain oil (if necessary) and then place
on serving plate. Repeat steps 1 to 3 with remaining batter.

When pancakes are all finished, cut into wedges and serve with dipping
sauce.

Dipping sauce:

In a small bowl, mix together soy sauce, water, vinegar, sugar, and
sesame oil. Sprinkle in sesame seeds, chopped scallion, and if
desired, pinch of red pepper.

(I use this sauce for pajeon and dumplings)

From:
http://www.mothersmementos.com/2011/01/korean-vegetable-pancakes_26.html

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