Spicy Korean Scallion Pancakes

Get ready to cook

Method

1. In a large bowl, add flour, rice flour, egg and water; mix well into a pancake batter consistency. Stir in pork, carrot, onion, spring onion, Pink Pepper Paste and sweet chilli sauce.

2. Heat some oil in a non-stick pan to medium-high heat. Ladle enough batter to form a large pancake. Cook for 2-4mins until edges are golden and crispy. Flip over and cook for a further 2-3mins until cooked, adding more oil if needed. Repeat with remaining batter. Cut into wedges and serve with Dipping Sauce.

3. For Dipping Sauce, mix Pink Pepper Ginger Paste with sweet chilli sauce

Ingredients:

100g Dongan Pink Pepper Ginger Paste

150g all-purpose flour

75g rice four 

1 large egg

360ml cold water

85g minced pork

50g shredded carrot

50g sliced white onion

50g sliced spring onions

50g sweet chilli sauce

 

Optional Dipping Sauce

60g Dongan Pink Pepper Ginger Paste

60g sweet chilli sauce

About this dish

4-5 portions

2 Medium

Serves:

Pink Pepper Ginger Paste

Chilli Rating:

Product:

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