Ginger buckwheat pancakes with Korean radish.
Pan-fryingIngredients
- 1 piece of Korean radish (4-6 cm).
- 2 cups of rice water.
- 1/2 teaspoon of salt.
- 1 cup of buckwheat flour.
- A pinch of ginger powder.
- 1 cup all-purpose flour.
- 2 tablespoons of soup soy sauce (guk-ganjang).
- Less than one cup of water.
- A small amount of black sesame seeds/sesame seeds/chili flakes.
- Cooking oil.
- Perilla oil.
Instructions
Cut the Korean radish into circular slices about 4-6 cm in diameter using a mandoline slicer or similar tools.
Bring salted water to a boil, then add the Korean radish and blanch for 10 seconds. Immediately rinse under cold water to stop the cooking process.
Mix the buckwheat flour and ginger powder together, coat the Korean radish with the mixture, and then shake off any excess.
Mix the remaining flour with all-purpose flour, soup soy sauce (Guk-ganjang), and water, stirring in a cross (+) motion to create a thick batter.
Generously coat a pan with cooking oil, place the batter-coated Korean radish in the pan, and then top it with your desired toppings.
Flip it over once to cook thoroughly, and then drizzle a few drops of perilla oil on top for added flavor.