Salmon and Veggie Korean Pancake

When I say Korean pancakes you may think it's something sweet. Actually, it's savoury.
Since I have allergies to gluten and eggs among other things, I use rice flour and tapioca flour/starch for the batter. The easiest way is to buy ready-made Korean Pancake Batter (Buchimgae) from Asian food stores or in the ethnic food aisle at you local major supermarket. Just add 3/4 cup of water to every 1 cup of dry mix.


So here's how I made my version:

You can basically use any vegetables you like. I used whatever I had in the fridge: carrots, onions, shallots, scallions, radish, and cucumber (zucchini is better but I had none). Cut them into thin and small slices so they cook quickly.

The batter: I used 2 rice flour to 1 tapioca starch.
Whatever measuring spoon you use, just double the rice flour.
I added water slowly while mixing to make sure it didn't get too runny. You want it a little runnier than regular western pancakes. Add salt to taste. If it's blander than you thought it would be once cooked, you can always dip into soy sauce.

Once the batter is to your satisfaction, add the veggies. I also added a can of salmon for extra flavour and nutrients. You can almost add any seafood or meat into it and it will probably still be tasty. Mix into the batter well.




Heat your fry-pan before pouring the mix. Adding generous amount of oil will help the pancake to not stick to the pan and also make it crispier. Pour the batter in the middle and spread it until it is thin and touching the sides of the pan. Pour some oil on the top of the batter which is not cooked yet so when you flip it, you don't have to add more oil unless necessary.




Once nicely browned on both sides, transfer onto a cutting board and cut like a pizza or into smaller pieces.



Dipping Sauce: (Optional)
Soy Sauce, vinegar, sesame oil

Spicy Dipping Sauce:
http://koreanfood.about.com/od/saucesandmarinades/r/spicysauce.htm

Happy eating!