Korean pancakes with vegetables are unusual and so appetizing! They contain healthy ingredients that will give the dish the unsurpassed taste and look!
- onion : 1 piece
- carrots : 45 g
- zucchini : 60 g
- bunch onion : 20 g
- chili pepper : 3 piece
- calamary : 100 g
- egg : 1 piece
- flour : 200 g
- water : 1 cup
- powdered garlic : 1 tsp
- salt : 1 tsp
- oil : 50 g
- starch : 1 Tbsp
Stages of cooking
Peel the onion, wash it with cold water, slice into semi-circles (5 mm thick) and then chop into small cubes (2 cm thick).
Wash carrots, zucchini, chili and bunch onion with cold water. Peel the carrots, slice into circles and then cut into small cubes. Add the carrots to the onion. To cook the pancakes, you will need about 1/3 cup of chopped carrots.
Peel the zucchini, slice into circles and then cut into small cubes. Add to other vegetables. All in all, you will need ½ cup of chopped zucchini.
Take the bunch onion and chop it into small pieces around 2-2.5 cm each. Add to other vegetables
Cut the chili pepper into 2 halves, remove the seeds and cut it into small pieces around 1 cm each. Add to other vegetables. Then take the calamary, wash thoroughly with cold water, remove the coat and cut into thin strips around 2 cm thick. Add the calamary to the vegetables
Add one egg into the bowl with vegetables and calamary strips, stir everything thoroughly. Add flour, starch, powdered garlic and salt. Stir the mixture once again and add some water to dissolve flour and starch.
Heat the frying pan, add some oil and spoon the batter. Fry for 2-3 minutes and turn to another side. Fry as many pancakes of the required size as you need.
Serve the Korean pancakes with vegetables hot adding the soy sauce to them. If you wish, you can eat them with mayonnaise or any other sauce you like.