Hot & Sweet Scallion Pancake

Hot & Sweet Scallion Pancake

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Preparation

5 minutes

Cook Time

10 minutes

Serves

Ingredients

Pancake Batter
1 cup all purpose flour
⅔ cup water
1 egg
1 tsp salt
6 stalks spring scallions*
½ zucchini*, sliced
1 tsp Bibigo Hot & Sweet Go-Chu-Jang Sauce

* Can be substituted with cabbage or carrot

Dipping Sauce
1 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 clove garlic, minced
1 tsp sesame seeds (optional)
1 tbsp sesame oil (or olive oil)
1 tbsp soy sauce
½ tbsp rice vinegar
½ tbsp water

Go-Chu-Jang Sauce Hot & Sweet

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In a large bowl, beat together the flour, water, egg, Bibigo Hot & Sweet Go-Chu-Jang Sauce, and salt.
1
Slice the vegetables to 2 inch long, thin strips and mix into the batter.
2
Preheat a non-stick skillet to medium high heat. When the pan is hot, reduce the heat to medium low. Add oil to the skillet and swirl around. Ladle the batter into skillet to completely cover the bottom. Fry for 4-5 minutes, turn the pancake over and cook for another 5 minutes. Transfer to a medium plate.
3
Add all sauce ingredients together except sesame seeds and whisk until well combined. Transfer to a small bowl and add sesame seeds before serving.
4

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