
Spicy Korean Scallion Pancakes
Get ready to cook
Method
1. In a large bowl, add flour, rice flour, egg and water; mix well into a pancake batter consistency. Stir in pork, carrot, onion, spring onion, Pink Pepper Paste and sweet chilli sauce.
2. Heat some oil in a non-stick pan to medium-high heat. Ladle enough batter to form a large pancake. Cook for 2-4mins until edges are golden and crispy. Flip over and cook for a further 2-3mins until cooked, adding more oil if needed. Repeat with remaining batter. Cut into wedges and serve with Dipping Sauce.
3. For Dipping Sauce, mix Pink Pepper Ginger Paste with sweet chilli sauce
Ingredients:
100g Dongan Pink Pepper Ginger Paste
150g all-purpose flour
75g rice four
1 large egg
360ml cold water
85g minced pork
50g shredded carrot
50g sliced white onion
50g sliced spring onions
50g sweet chilli sauce
Optional Dipping Sauce
60g Dongan Pink Pepper Ginger Paste
60g sweet chilli sauce
Photo Credit: Maggie Hoffman - creative commons
About this dish


4-5 portions
2 Medium
