- Make batter:
- ½ cup flour,
- ½ cup water
- 1 tsp soybean paste (miso or doenjang)
- ½ tsp sugar
- Mix well until the batter is smooth.
- ** for sourdough mix 100% hydration with discard starter. in total there will be 2 cups of batter if used with the above ratios
For the greens:
about 10 stalks of green onion or a mix of chinese chives and shallots
Cooking:
heat oil in a frying pan and place the onions into the pan in the desired shape of the pancake - circle, square, rectangle.
if adding seafood add it to the top of the onions.
pour a layer of batter on top of the onions (and seafood if making).
as the pancake is cookings keep pressing it lightly and try to help keep its shape.
when the bottom of the pancake looks browned and crisped turn it over and cook for a few more minutes until the bottoms turns browned and crisped.
serve with dipping sauce
Sauce:
2 tbs soy sauce
1 tbs vinegar,
1 tsp sugar
1 tbs minced onion
1 tbs minced chili pepper dried or fresh
1 tsp toasted sesame seeds
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