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Korean Style Corn Pancakes

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Korean Style Corn Pancakes

Ingredients

  • 1½ cup whole wheat pastry flour
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups ice cold water
  • 2 eggs, beaten
  • 2½ cups fresh (or frozen) corn kernels
  • 6 green onions, finely chopped
  • 4 birds eye chilis, finely chopped
  • ¼ cup soy sauce (japanese, or tamari)
  • 4 tsp rice vinegar
  • 1 tbsp roasted sesame seeds
  • 2 tsp sesame oil
  • 2 garlic cloves, minced
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