Korean Pancakes with Dip

Summary

Ingredients

• 200 ml water
• 150 g rice flour
• 2 carrot (s)
• 2 spring onion (s)
• 1 handful sprouts
• 1 tablespoon miso paste, dark
• 1 tablespoon raw cane sugar

For the dip:

• 6 tablespoon soy sauce
• 2 teaspoon sesame seeds
• 2 teaspoons sesame oil
• 2 teaspoons raw cane sugar
• 2 teaspoons chilli flakes (Gochugaru)

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Instructions

1. Cut the white part of the spring onions into slices and the green part into strips. Pin the carrots. Mix the water, sugar, miso paste and flour into a viscous dough, then fold in the remaining ingredients. If the batter is too thick, add a little more water. If the dough is too thin, add a little more flour. Let it flow for a short time.
2. In the meantime, mix the ingredients for the dip.
3. Heat some oil in a large pan, add 1 heaped tablespoon of batter one after the other to the pan with the help of 2 tablespoons and press flat. Bake the pancakes until brown over medium heat and drain on kitchen paper. Serve warm with the dip.