Bettina Campolucci Bordi's Korean pancake with sliced roots and tamari
One of my dearest friends, Soljee, is from South Korea, and I have spent quite a lot of time there. One of my favourite and quickest dishes to make is the Korean pancake – crispy on the outside and filled with veggie goodness on the inside, it is wonderful dipped in the best tamari dressing ever! This is such an easy dish to serve as a starter, sharing platter or quick solo meal after a long day at work; this recipe makes one big pancake, which should be enough to serve two people.
Ingredients
For the pancake
For the dressing
Method
Step 1
Start by mixing all the ingredients for the dressing in a small jar, pop the lid on, give it a shake and set aside.
Step 2
In a bowl, mix the flour, water and bicarbonate of soda and set aside.
Step 3
Heat some oil in a frying pan over medium heat. Add all the veggies and fry for five minutes until brown.
Step 4
Spread the veggies out evenly in the pan and pour over the batter until you have a big pancake. Cook for 5 minutes on each side until crispy and golden brown.
Step 5
Serve immediately, cut into slices, topped with spring onions, sesame seeds, coriander and the amazing dressing alongside.
