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Archive for the ‘Korean’ Category

Oh my, it’s been ages since I posted a recipe here! Lately I haven’t been very creative with my meals, instead I’ve kept coming back to my old favorites. These savory pancakes clearly belong to those favorites, especially when I’m invited to potluck parties.

Savory carrot zucchini pancakes

Carrot Zucchini Pancakes

Serves 4

  • 2 medium-sized zucchini
  • 2 medium-sized carrots
  • 2 green onions
  • 1 garlic glove
  • 1 tsp salt
  • 3/4 cup or 100 g all-purpose flour or potato starch
  • 1/2 cup or 100 ml water
  • 1 egg
  • 1 Tbsp roasted sesame seeds
  • salt and pepper
  • vegetable oil for frying

Wash and coarsely grate zucchini, mix with one teaspoon of salt and set aside. Peel and grate carrots into a separate bowl. Trim and chop green onions, peel and finely mince garlic.

Thoroughly squeeze out excess water from the zucchini, then mix them with carrots, onions and garlic. Add flour, egg, and water and stir to form a thick batter. If the batter is too thin and runny, add more flour. Mix in sesame seeds and season with salt and pepper to taste.

Heat up some vegetable oil in a large pan, scoop batter into pan, about one heaping tablespoon per pancake. Fry pancakes for a few minutes on medium high heat until they are slightly browned. Put them onto a kitchen towel, to get rid of some of the frying oil.

These pancakes can be served hot or cold, either plain or with a dip.

Spicy Soy Sauce Dip

  • 3 Tbsp soy sauce
  • 1 Tbsp dark sesame oil
  • 2 tsp honey or agave syrup
  • 2 tsp lemon juice or vinegar
  • 1 tsp ginger, powdered or fresh
  • 1 garlic glove
  • 1/2 tsp red hot pepper flakes
  • salt and pepper

Mix all the ingredients together and season to taste with salt and pepper.

Enjoy!

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I just got this recipe from the Guy’s mother and had to try it right away. This delicious gooey cake is incredible easy to make, contains no eggs and no wheat, and could probably made vegan by using non-dairy milk and cream.

Sticky rice cake

Sticky Rice Cake (Chapssal Tteok)

  • 2 cups glutinous rice flour
  • 1 cup milk
  • 1 cup cream
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup chestnuts, chopped
  • 2 Tbsp walnuts, chopped
  • 2 Tbsp raisins

Line a 9-inch brownie pan with parchment paper. Preheat oven to 375 °F.

Pour the first seven ingredients into a big bowl and mix until fully combined. Then stir in the remaining ingredients. Pour batter into the pan and bake for 45 minutes.

Let the cake cool for about 5 minutes, then remove from pan and cut into small squares.

Cover leftovers tightly in plastic wrap and store them in the fridge.

Enjoy!

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