CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66938f88   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Savory Korean Pancakes (Jeon)   
    Categories: Korean, Main dish, Appetizers, Sean dennis   
         Yield: 2 Servings   
      
   MMMMM------------------SPICE SOY DIPPING SAUCE-----------------------   
         2 tb Soy sauce   
         2 tb Water   
         1 tb Rice vinegar   
         1 ts Sugar   
       1/2 ts Gochujang chili pepper paste   
       1/2 ts Sesame oil   
         1 ts Toasted sesame seeds   
      
   MMMMM----------------------SAVORY PANCAKES---------------------------   
         1 c  All-purpose flour   
       1/2 c  Rice flour, potato starch,   
              -- or cornstarch   
         1 ts Baking powder   
         2    Or 3 garlic cloves, minced   
       1/2 ts Kosher salt   
       2/3 c  Cold water plus more as   
              -- needed   
              Oil for frying   
         2    Bunches small scallions   
              -- (green onions), ends   
              -- trimmed halved lengthwise   
              -- as needed   
         1    Small zucchini, shredded   
         1    Medium carrot, shredded   
      
     1) First, make the dipping sauce.  In a small bowl, combine the soy   
     sauce, water, rice vinegar, sugar, gochujang, sesame oil, and sesame   
     seeds.  Whisk well, set aside.   
      
     2) In a large bowl, combine the all-purpose flour, rice flour, baking   
     powder, garlic, and salt.   
      
     3) Add cold water to the dry ingredients anjd whisk until evenly   
     combined. Add splashes of ice water as needed; the batter should be   
     on the thin side, but not too watery.   
      
     4) In a non-stick pan or a well-seasoned cast iron pan, heat 2   
     tablespoons of oil over medium heat.   
      
     5) Arrange half of the scallions, zucchini, and carrots in a neat   
     layer in the pan.   
      
     6) Ladle 1/2 cup of pancake batter over the scallions and tilt the   
     pan to coat the scallions in batter.   
      
     7) Cook until the underside is crispy and golden brown, but the top is   
     still loose, about 3-4 minutes.   
      
     8) Flip the vegetable pancake and cook the other side until crisp.   
     Transfer the pancake onto a plate lined with paper towels and repeat   
     with the remaining scallions, egg batter, and vegetables.   
      
     9) Serve with dipping sauce on the side.   
      
     From: https://shorturl.at/uPNcW (masterclass.com)   
      
     Converted to MealMaster format by Sean Dennis   
     (1:18/200@Fidonet * 618:618/1@Micronet) on 26 October 2025.   
      
   MMMMM   
      
   -- Sean   
      
   ... How do you steal a coat? You jacket.   
   --- MultiMail/Win   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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