I've been a bad OP and haven't posted any recipe in ages. I’m sorry.
I’ll try to make it up to you in this post so bear with me.
WHAT DO WE NEED
Pancake (for 6 piece)
- 350 gr of flour (=2 ½ cups)
- 6 gr of yeast (½ bag)
- 30 cl of boiling water (1 cup)
- 1 teaspoon of salt
- 1 tbs of sesame oil
- 5 spring onions (scallions) finely chopped
- 1 teaspoon of sesame seed
- Cooking oil (I used sesame oil)
Ginger dipping sauce
- 2 tbs of soy sauce
- 1 tbs of red wine vinegar
- 2 spring onions (scallions) finely chopped
- 5 cm of grated ginger
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
Cream and mint dipping sauce
- 10 cl of crème fraiche liquide (liquid cream – I’m not sure about the translation here)
- 10 leaves of mint finely chopped
- 1 teaspoon of balsamic vinegar
HOW TO :
First some visual aid
In a bowl pour the flour, yeast and salt.
Add sesame oil, then boiling water, mix everything with a spatula. Once the dough begins to form, knead a few minutes so that it is well blended and smooth.
Cover the bowl and let the dough rest for an hour (do not refrigerate, a hot and humid place is preferable).
Cut into 6 pieces.
Roll out the dough into a flat disk, using flour to prevent it from sticking to the rolling pin.
With a brush, brush the dough with sesame oil, then sprinkle with scallions and sesame seeds (first picture).
Roll up like a jelly roll, then twist roll into a tight spiral so that it looks like a snail (second and thrid picture).
Flatten once more to form a pancake (fourth picture).
Repeat 5 times.
Pour some sesame oil in a frying pan (at least 3 cm). When the oil is hot, dip the pancakes and cook 2-3 minutes per side; they should be golden brown.
Drain the pancakes on paper towels, they are ready.
You can cut into triangle (handy for a drink) or serve whole with salad (for a full meal).
For the sauce it’s pretty easy, you just have to combine everything
BONUS RECIPE: LEMON TART
To be perfectly honest, today is my better half’s birthday and lemon tart is his favorite dessert. And since I made both recipes today I tought it’d be a good idea to share this one as well.
I know it’s not a korean recipe but the shortcrust pastry (I think that’s the accurate translation, feel free to correct me) is a basic so… yeah
WHAT DO WE NEED
Shortcrust pastry (for 7 to 8 little tart)
- 250 gr of flour (=1 ¾ cups – I think…)
- 125 gr of butter – cut into cubes and softened (½ cup)
- 3 tbs of sugar
- 1 egg yolk
- 8 cl of warm water/milk
- A few grain of salt
- 150 gr of sugar (=¾ cup)
- 30 gr of butter – cut into cubes and softened ( 1/8 cup)
- 2 eggs
- 2 big lemon
- 1tbs of cornflour
HOW TO :
For this recipe I like to use my mixer/ food processor because I’m just lazy like that.
Mix flour, sugar and salt in food processor.
Add the butter and egg yolk and let knead.
Once the mixture looks like semolina, gradually add the water/milk until a ball forms.
Wrap the dough in clingfilm and let it rest for at least 30 minutes before using.
Preheat your over at 200°
Roll out the dough, using flour to prevent it from sticking to the rolling pin.
Cut out 7 small disk.
Leave in the oven for 15 minutes.
In a bowl, beat the eggs with the sugar.
Wash the lemons and zest them. Add the zest to the eggs and sugar and stir.
Squeeze the lemons and put the juice in the pan over low heat.
Dilute the cornflour with the lemon juice
Add the eggs/sugar, stir again.
Once the preparation is smooth add the butter cut into cubes.
Cook over low heat for about 10 minutes.
The mixture will begin to thicken.
Stir until it has the desired texture.
Fill you little tart with lemon curd and store in the fridge for at least 1 hour.
Source: cuisinemetisse, foodnetwork, my kitchen