It's the perfect excuse to have healthy savory pancakes for dinner, because there are a lot of vegetables (green onions) and seafood. Also, it's a good dish to eat when it's cold and rainy like a soup that I posted a few days ago.
Here is a tip, make a lot of Korean pancakes, you can store them in the freezer. From the freezer, you can always microwave it to heat up. But, to bring back its crispiness, heat it up in a pan over low heat without oil until warm and crispy. You can eat more crispy pan cakes. Yum!
Ingredients
A handful green onions
1 C frying powder
1 C potato starch
2 C water
1 C seafood, thawed frozen octopus
2 t garlic powder
2 eggs, beaten
cooking oil
potato starch to taste for top
dipping sauce
1 t soy sauce
1/3 t water
1/2 t Korean hot pepper powder
1/3 t sesame oil
Mix all.
Directions
Clean and cut in half green onions.
Rub thawed octopus with salt and rinse and pat dry.
And cut octopus into bite size.
In a bowl, add frying powder, potato starch, garlic powder and water and mix well.
Beat eggs in a bowl and set aside.
Preheat the pan on medium to medium high until the bottom is heated and reduce the heat to medium.
Spread green onions in the pan and pour 3 T batter then add seafood with more batter.
When the food is cooked a little bit, pour eggs in and cover about 2-3 minutes.
Sprinkle with 2 t potato starch and flip the pancake and cook about 1-2 minutes.
Serve with dipping sauce.
Enjoy!
Recipe is inspired by
https://www.youtube.com/watch?v=yINCF_Nj-dI
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