Ingredients:
- 1 cup Korean leeks (or regular leeks), finely chopped
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (plus more for frying)
- Optional: Chopped green chili or red pepper flakes for heat
For the Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- Chopped scallions (optional)
Instructions:
Step 1: Prepare the Batter
- In a mixing bowl, combine the flour, water, egg, salt, and black pepper. Whisk until smooth.
- Gently fold in the chopped leeks. If using, add chopped green chili or red pepper flakes for extra flavor.
Step 2: Heat the Pan
- Heat a non-stick skillet over medium heat. Add 2 tablespoons of vegetable oil and allow it to heat up.
Step 3: Cook the Pancakes
- Pour a ladleful of the batter into the pan, spreading it into a circle about ¼ inch thick. Cook for about 3-4 minutes until the bottom is golden brown and crispy.
- Carefully flip the pancake using a spatula and cook for another 3-4 minutes on the other side until golden brown and cooked through.
- Transfer the cooked pancake to a plate and cover it to keep warm. Repeat with the remaining batter, adding more oil to the pan as needed.
Step 4: Make the Dipping Sauce
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and minced garlic. Mix well. Add chopped scallions if desired.
Step 5: Serve
- Cut the pancakes into wedges and serve warm with the dipping sauce on the side.