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| Mixed Meat and Vegetable Pancakes |
| This is a traditional accompaniment to Korean barbecue: light, savory, meat-and-vegetable pancakes, flavored with sesame oil and served with a rich dipping sauce. Keep warm in oven until serving time. |
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| Base SKU: |
437 |
| Cuisine: |
Korean |
| Prep Time: |
30 Minutes |
| Cooking Time: |
15 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Prepare batter by mixing eggs, flour, salt, and ; teaspoon sesame oil; reserve in refrigerator. Meanwhile, saut; meat for about 5 minutes; drain fat. Add scallions and zucchini and saut; to soften; cool. |
| 2. |
Combine cooled meat and vegetables with batter. Heat peanut oil until hot, but not smoking. |
| 3. |
Drop 1 heaping tablespoonful of batter into oil for each pancake. Try to make uniform 3-inch pancakes. Flip and fry uncooked side until golden, adding oil as needed. Reserve pancakes on a warm platter, until all are cooked. |
| 4. |
Combine soy sauce, sugar, vinegar, and remaining sesame oil for dipping sauce. Serve pancakes over rice with sauce on side. |
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