Korean Pajeon

• total time: 5 minutes

Ingredients

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Ingredients, serves 1

For the pancake:

5-6 stalks of spring onions, roughly chopped

1 small onion, thinly sliced

1 small carrot, julienned

1 tbsp Yondu Vegetable Umami sauce

65g (1/2 cup) all-purpose flour

1 tbsp cornflour/cornstarch

120g (1/2 cup) water

1 tbsp gochugaru (Korean chilli flakes), optional

For the dipping sauce:

1 tsp Yondu Vegetable Umami sauce

1 tsp sesame oil

1 tsp rice vinegar

1/2 tbsp water

Directions

Combine the dry ingredients together in a bowl and mix in the wet ingredients until a thin batter is made.

Stir in the chopped vegetables (along with gpochugaru, if using)

Heat up a large frying pan with cooking oil, and spread the pancake mix evenly in the pan.

Cook on both sides for 5-6 minutes each, until cooked on both sides. Flip a few times to help cook evenly.

Serve with a dipping sauce and enjoy immediately.

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