Ho Dduk Korean Pancakes Recipes

Steps:

• Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.
• After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
• Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
• When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
• Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
• Preheat the frying pan for 20 seconds and add some oil.
• Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).
• Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.

Steps:

• Put the two flours in a bowl.
• Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
• To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
• When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
• stir and fry for 1 minute.
• Sprinkle very lightly with salt and mix quickly.
• Now remove the vegetable mixture and turn the heat to medium low.
• Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
• Arrange 1/3 of the vegetable mixture over the sesame seeds.
• Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
• Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
• Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
• Uncover, turn the pancake over and cook for 2 minutes.
• Turn again and cook, uncovered, another minute or so.
• Remove the pancake.
• Cut it into wedges.
• DIPPING SAUCE:.
• Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.

Steps:

• In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
• Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
• In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
• Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.