Korean Spinach Pancakes

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Korean

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 250 gram spinach (I use baby spinach), washed and drained
• 75 gram shallot, thinly sliced
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 3/4 cup water
• Ponzu sauce
• 2 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon toasted sesame seeds

Instructions

1. In a mixing bowl, place spinach, shallot, salt, and flour. Pour the water and gently toss and mix until the spinach is well coated with the batter.
2. Heat 1 tablespoon of oil in a non-stick frying pan (or skillet) on a medium heat. Place about 1/4 cup of spinach mixture to the pan, cook until the batter turns slightly golden brown, about 3 minutes, then flip and cook the other side until golden brown, another 3 minutes. Repeat until all the spinach mixture is used up.
3. Serve immediately with the ponzu sauce.