Time: 15 to 20 minutes

1. For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.

2. For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

3. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.

4. Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

Yield: 2 to 4 appetizer servings (3 pancakes).

Go to NYTimes>

Related posts:

1. How to Make Korean Steamed Egg (Gaeran Jim) One of the best side dishes that’s provided as “service”...
2. Make David Chang’s Napa Cabbage Kimchi David Chang’s “Momofuku: The Cookbook” will be out in bookstores...
3. Food Column: Koreatown New York aka 32nd Street In New York, the melting pot of world cuisines, I...
4. Introduction to Korean Food 101 Korean food seems to be the latest hot topic. Even...
5. Banchan: Unlimited, Free Korean Small Plates Every country has its finger foods. Spanish tapas have ridden...

Related posts brought to you by Yet Another Related Posts Plugin.