Korean Glutinous Rice and Vegetable Pancakes Recipe
These small, springy pancakes made from glutinous rice flour and finely chopped vegetables are something between potato pancakes and pan-fried dumplings. In Korea, similar snacks appear as small side dishes to lunch or something quick after school. Thanks to the rice flour they are slightly chewy inside and crispy on the edges, which makes them disappear from the plate surprisingly fast.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- glutinous rice flour unusual, slightly sticky flour, not to be confused with regular rice flour - 200 g
- water lukewarm - 180 ml
- carrot finely chopped or coarsely grated - 1 piece
- zucchini finely diced into small cubes - 0.5 piece
- spring onion cut into thin slices - 3 piece
- egg - 1 piece
- salt - 0.5 teaspoons
- pepper - 0.25 teaspoons
- vegetable oil for frying - 4 tablespoons
- soy sauce for the dip - 3 tablespoons
- rice vinegar for the dip - 1.5 tablespoons
- sesame oil for the dip - 1 teaspoon
- garlic grated, for the dip - 1 clove
- sesame seeds toasted, for the dip - 1 teaspoon
- chives or parsley chopped, for sprinkling - 1 tablespoon
Main Ingredient:
glutinous rice flour
Preparation
- In a bowl, mix the glutinous rice flour with salt and pepper. Gradually pour in the lukewarm water, stirring with a spoon, until you get a thick, slightly sticky batter, similar to dumpling dough.
- Add the egg and mix thoroughly until it is completely incorporated into the batter.
- Add the finely chopped carrot, zucchini and spring onion to the bowl. Mix so the vegetables are evenly distributed in the batter. The consistency should be thick but scoopable with a spoon – if needed, add a little more rice flour or water.
- Heat 1–2 tablespoons of oil in a pan over medium heat. When the oil is hot, spoon the batter into the pan, forming small pancakes about the size of a saucer. Gently flatten them with the back of the spoon.
- Fry the pancakes for 3–4 minutes on one side, until the edges are golden and crispy and the bottom is well browned. Flip and fry for another 2–3 minutes. Transfer the finished pancakes to a plate lined with paper towel.
- Repeat until you use up all the batter, adding a little more oil to the pan if necessary.
- Meanwhile, prepare the dip: in a small bowl, mix the soy sauce, rice vinegar, sesame oil, grated garlic and toasted sesame seeds.
- Arrange the fried pancakes on a serving platter and sprinkle with chopped chives or parsley.
- Serve hot or warm with a small bowl of dip for dunking.
Storage
In fridge:
2 days
Freezing:
Yes
Placuszki po schłodzeniu miękną, ale łatwo je odświeżyć na suchej patelni lub w piekarniku. Do mrożenia ułóż je w jednej warstwie, a po zamrożeniu przełóż do woreczka – podgrzewaj bez rozmrażania na patelni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
