February | Buchu buchingae (korean leek pancake)

Ingredients:

3 tbsp of Cooking Oil

6 tbsp of flour

2 leeks

2 Eggs

3/4 cup or 20cl of Milk

Soy Sauce

Sesame Oil (Optional)

Accessories:

Whisk

Pans

Knife

Wooden Spoon

Kitchen Whip

Ladle

Bowl

Instructions:

1. Clean and mince the leeks.
2. In a pan, heat the leeks in sesame oil or regular oil until the leeks soften.
3. Add a drop of soy sauce to salt the leeks
4. In a bowl, make a well with the flour, add the cooking oil, eggs, and 1/5 of the milk in the well, and stir.  
5. Add gradually the milk while wiping; I usually do 1/5 at the time.
6. The past should be smooth. If it is too liquid, keep mixing while adding flour. If it isn’t smooth enough, mix it with milk. 
7. Add the leeks to the paste, and blend with a wooden spoon.
8. Scoop the mixture onto a hot pan, one ladle at a time.
9. Cook for two to three minutes, then flip. Both sides should be brown.
10. Serve it hot or lukewarm, with soy sauce 
11. Enjoy!