A while ago I was watching some food travel documentary and was inspired to make this after watching old Korean women selling similar items in the street. You may wonder what I found so inspirational about it. In the show, the women were pretty decrepit, old and sweating over their griddles, mixing the ingredients with their hands and wiping them off on their filthy clothes. It all looked very unpleasant. But what I care about even more than flavor is often price, and these seemed extremely inexpensive to make, so off I went to my cupboard! I already had all the ingredients in my house. On the TV show, they made these simple pancakes out of merely flour, water, and kimchi, but obviously I didn't have any kimchi, so I decided instead to use thinly sliced onions, and the outcome was a delectable pancake with charred onions providing all the crunch I could ever have hoped for. I added a fried egg and sriracha, which it turned out to desperately need. Without the egg the pancake tastes too acrid. Without the sriracha, there is not enough vinegar to cut the saltiness of the onions, not to mention that the spice is a welcome bonus to the whole dish. Now I basically put sriracha on everything.
Butter Count: 0 Tbsp (first and last time)
INGREDIENTS:
1 cup Flour
1 cup water
1 small onion, thinly sliced
vegetable oil for frying
3 eggs
sriracha for topping
DIRECTIONS:
1. Mix all of the ingredients in a large bowl until thoroughly combined.
2. Heat about 1/4 inch of vegetable oil in a pan over high heat until shimmering.
3. Pour the whole mixture into the pan (there should be a violent sizzle) and flatten it out with a wooden spoon. Cook about 2 minutes.
4. Lower the heat to medium.
5. Lift the pancake from the center with a large spatula, pour some more oil underneath, and then flip the pancake.
6. Raise the heat to high, cover the pan, and let cook about 2 minutes.
7. If both sides are not deeply browned (I like them black because I love burnt onions), continue flipping until both sides are crispy to your liking.
8. Remove the pancake from the pan and immediately crack the three eggs into the pan. They should violently cook on the bottom. Cover the pan until the tops are cooked and then transfer the eggs to the pancake.
9. Drizzle the whole thing with sriracha.
10. Slice the pancake into 8 equal wedges, cutting through the eggs as you go so that they drip all over the pancake.
11. Serve immediately. This pancake gets soggier the longer it sits out of the pan.