Korean Pachanga (Vegetable Pancake)

tinala's Note:

Just got back from visiting hubby in Korea while he is serving there. A very nice Korean woman that works in his office taught me this recipe. Wow, it was so good. The ingredients are my best guess at what would be available here. Really, you can use any vegetable combination you like. These are not good reheated to me, so eat them immediately! This tastes great dipped in soy sauce!

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 carrot
• 1 large leek
• 6 green onions
• 1 large zucchini
• 1 large yellow squash
• 2 fresh jalapeno peppers, diced
• salt
• pepper
• flour
• water

Directions:

1. Start by cutting up all vegetables julienne style, about 2 inches in length.
2. In a small bowl mix flour and water together to form a thin paste.
3. No exact measurements for this, just a little thinner than pancake batter would be.
4. Whisk until smooth.
5. Add all vegetables and season with salt, pepper.
6. In a well greased nonstick skillet, drop mixture by large spoonfuls over medium/high heat.
7. Pancakes should be about 5 inches in diameter.
8. Cook on both sides until very browned.
9. Serve with soy sauce for dipping and enjoy.

Reviews

[MC Baker]

Hurray! I had something very much like these at a Korean restaurant in LA and have been dying to know how it's done. Now if only I could figure out the right combo of soy sauce and other ingredients they used in their dipping sauce.

[Dani Jean]

Thanks, this is exactly what I was looking for. In Seoul, we ate these not as browned, but considerably more 'mushy' and i prefer it that way.