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Crispy Bitter Gourd Pancakes, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

CRISPY BITTER GOURD PANCAKES

INGREDIENTS :

130g pork belly, 1 bitter gourd (small), 1 carrot (small), 1 stalk of spring onion, 1 egg, 120ml water, 3T oil.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1t soy sauce, some ground white pepper, some Korean hot red pepper powder, 1t sesame oil.
(2) 100g all-purpose flour, 1T glutinous flour, 1t salt.

PREPARATION :

1. Rinse pork belly and drain; Trim off any excess fat; Slice thinly; Marinate in seasoning (1) for at least 30 minutes.
2. Peel, rinse and cut off both ends off both ends of a carrot; Julienne.
3. Rinse bitter gourd and drain; Cut into halves; Discard the seed; Julienne; Blanch in boiling water for 1 minute; Lift the bitter gourd up and drain.
4. Break an egg; Whisk.
5. Add seasoning (2) and the egg solution to a mixing bowl; Gradually stir in 120ml water; Stir till well mixed; Add the bitter gourd and the carrot; Stir till well mixed.
6. Add 1T oil to a non-stick pan; Heat over a high heat; Turn to a medium-low heat; Add the pork; Pan-fry over a medium-low heat till both sides have been golden brown; Set the pork aside.
7. Add 1T oil to the pan; Swirl the pan around to evenly coat; Heat over a high heat; Turn to a low heat; Ladle 2T batter into the pan; Pan-fry over a low heat for 1 minute; Arrange the pork slices; Pan-fry over a low heat till solidify; Flip over; Pan-fry over a low heat for 3 minutes; Turn to a medium heat; Pan-fry over a medium heat till both sides have been golden brown and crispy; Turn off the heat; Arrange on serving plates; Serve immediately.