Korean Pancakes (Pa Jun)

• Dipping sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons sugar (optional)
• 1 pinch hot red pepper flakes
• Pancakes
• 2 teaspoons vegetable oil
• 2 large eggs
• 1/2 cup all-purpose flour or 1/2 cup rice flour
• 1/2 teaspoon salt
• 1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)

1. In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
2. Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick 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 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 and 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.

dipping sauce, rice wine vinegar, soy sauce, sugar, hot red pepper, vegetable oil, eggs, allpurpose flour, salt, vegetables

Taken from www.food.com/recipe/korean-pancakes-pa-jun-357551 (may not work)