Corn Pancake - Oksusu Jeon

Sweet, crunchy vegetables packed into a flavorful pancake.

Corn Pancake - Oksusu Jeon

Makes 1- large pancake

A delicious banchan for a meal or a snack on a lazy Saturday. The vegetables packed into the pancake give it texture and are brightened by the spice of the chili. Add the tang and saltiness from either or both the pickle and the dipping sauce to make the ultimate pairing.

“Recipe Tips:

1. The batter should just coat all of the vegetables and will look like there is more filling than batter. You may need to add a little more flour or water 1 T. at a time to create the proper batter consistency of thinner than pancake batter but thicker than crepe batter.

2. You can also cook these as individual patties rather than a single large pancake.

3. In summer, I like to use fresh corn in the place of the canned corn. Be sure to scrape the “milk” from the cob and use it in the batter.”

Ingredients

65g (0.50 c) Korean pancake flour or AP flour

1 t kosher salt

1 t sugar or maesil

0.50 t ground black pepper

0.50 t onion powder

1 egg

3 T water

340g (14 oz can) sweet corn, drained

90g (heaped .5 c) carrot, fine dice

50g (1/3 c) onion, fine dice

35g (1/3 c) scallion, fine dice

2 garlic clove, minced

1 non-spicy red chili, chopped

1 cheongyang or serrano chili, chopped

Dipping Sauce

2 T soy sauce

1 T vinegar

1-2 t gochagaru

1 t sesame seeds

Recipe Know-how

1.      In a medium mixing bowl combine the flour, salt, sugar, pepper and onion powder.

• Add the egg and water, mixing well.

• Add the vegetables to the batter and mix well.

2.      Heat 2 T vegetable oil in a large saute pan over medium-high heat.

• Pour the batter into the pan spreading evenly and pressing to compact the pancake.

• Cook for 5 – 6 minutes over, pressing occasionally.

As the pancake browns, it will begin to smell like popcorn. However, monitor the heat so that the pancake does not burn.

Continue to cook the pancake until well browned.

• Flip pancake with the aide of a large plate or cutting board.

• Cook an additional 5 – 6 minutes on the second side or until well browned.

3.      Remove to a cutting board.

Sauce

4.      Combine soy, vinegar, gochagaru and sesame seeds.

Serving

5.      Cut and serve with Korean jjangachi / Korean pickle and dipping sauce.