Steps
How to make it
Prep 22 min · Cook 22 min
- Prep: Peel loofah 150 g and cut into fine shreds; toss with a pinch of salt, rest 5 minutes, then squeeze out moisture. Cut carrot 30 g into fine shreds; slice onion ½ thinly.
- In a large bowl, mix all-purpose flour 150 g, egg 1, salt pinch, and cold water 120 ml into a slightly thick, lump-free batter; rest 10 minutes so the flour hydrates.
- Fold the vegetables into the batter and gently mix until evenly coated (do not over-stir or the batter will thin from released moisture).
- Preheat a 26 cm skillet over medium heat for 2 minutes; add toasted sesame oil 1 Tbsp and swirl to coat. When ripples appear in the oil, the pan is hot enough.
- Pour in all the batter and spread from the center outward with a spatula into a round pancake about 20 cm across. Pan-fry over medium heat 3–4 minutes until the bottom is golden and set and the edges lift slightly.
- Carefully flip with a wide spatula and cook 3 minutes more; press lightly with the spatula so the center cooks through. When both sides are golden and crisp, transfer to a board.
- Cut into pieces and serve hot with soy-vinegar dipping sauce or Korean dipping sauce.
