Monday, March 25, 2013

Scallion Pancakes

Today at lunch I was talking Korean food with a Korean colleague and remembered these delicious little treats I meant to write about earlier. In our quest to go vegetarian at least half of the week, this is one of the recipes I used to change things up. One of the highlights of my visits to Korean restaurants is the scallion pancakes they give you. The only caveat? You usually only get one for a whole table of people! For a light and easy weeknight dinner, these are super simple, and you can have as many as you'd like.

Given that I'm not Korean, I can't make any claim as to the authenticity of this recipe except that it tastes pretty close to what we get in a restaurant. I adapted this recipe from Kimchi Mom to suit my taste and the amount of work required. Mine don't look as beautiful as hers, but that does not negate the fact that you should try these. Pair this with a little dipping sauce and some Miso Soup, and you've got a delicious dinner on the table in less than 30 minutes. A serious accomplishment in our neck of the woods!

Korean-Style Scallion Pancakes
2 bunches green onions, sliced diagonally
1 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon sugar
1 1/2 cups cold water

Mix all the dry ingredients except the onions together in a bowl. Add the green onions and stir to coat evenly with the flour. Add the cold water and stir until the batter is relatively smooth. Heat oil over med-high heat and ladle some of the batter into the pan. I swirl it around a bit to get the pancake thinner. Flip once the edges begin to get some color and cook the other side through. When fully cooked, slice into little pie wedges perfect for dipping!

Note: If you're looking for extra protein in the meal, you could add an egg to the batter without altering the taste or texture too much.

Dipping Sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 teaspoon sugar
Splash of water

Mix thoroughly to dissolve the sugar. Adjust the amount of water to accommodate the saltiness of your soy sauce.

1 comment:

  1. Funny, I just had some leftovers for breakfast this morning. Thanks for the mention! - Amy @ Kimchi Mom