Korean Pancake

Ingredients

• 2 tbsp unpeeled sesame seeds
• 1 dried chili pepper
• 4 tbsp soy sauce
• 1 tsp Honey
• 75 g flour
• Salt
• 1 egg
• 1 bunch scallions
• 50 g small carrots (1 small carrot)
• 175 g baby pak choi (1 baby pak choi)
• 2 tbsp oil
• 50 g deep-sea shrimp

Instructions

1. 1.

   Crush sesame seeds and dried chili pepper together in a mortar (do not grind).

2. 2.

   Mix the sesame-chili mixture with 3 tbsp soy sauce, honey, and about 1 tbsp water in a small bowl. Set aside at room temperature until needed.

3. 3.

   Whisk flour and 125 ml water with a pinch of salt until just combined.

4. 4.

   Beat the egg and stir it into the remaining ingredients. Let the batter rest for 10 minutes.

5. 5.

   Meanwhile, trim scallions, halve them lengthwise, wash, then cut into ~3 cm pieces. Peel carrots and slice into very thin strips.

6. 6.

   Wash pak choi and cut into fine strips.

7. 7.

   Heat oil in a non-stick pan (24 cm diameter) and sauté vegetables for 2 minutes until lightly browned, deglazing with the remaining soy sauce.

8. 8.

   Add deep-sea shrimp to the pan.

9. 9.

   Pour batter over the ingredients and cook for several minutes on low to medium heat until the bottom is golden brown.

10. 10.

    Flip the pancake and cook another 2 minutes. Slice into pieces and serve with the reserved sesame dip.