Korean pancakes with spring onion
About £0.24 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Plain flour150g
- Eggs1
- Spring onions8
- Soy sauce30ml
- Rice vinegar15ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Whisk the flour (150g), egg (1), a pinch of salt and 200ml cold water into a thin batter.
Kitchen note Let the batter rest for 10 minutes if you can. And the first pancake is always rubbish. That one's the cook's.
- Cut the spring onions (8) into finger lengths and stir in.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Fry a thin layer in an oiled pan until crisp underneath (4 min), flip (3 min).
- Dip in soy mixed with rice vinegar (15ml).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.