Korean Crisp Vegetable Pancake (Pa Jun) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another great and simple recipe from Mark Bittman of the New York Times. Ingredients:
2 cups all-purpose flour |
2 eggs, lightly beaten |
1 tablespoon canola oil (more as needed) or 1 tablespoon other neutral oil (more as needed) |
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise |
20 chives or 5 chopped scallions |
1 medium carrot, peeled and grated |
1 small yellow squash or 1 small green squash, trimmed and grated |
1 tablespoon rice vinegar or 1 tablespoon white vinegar |
3 tablespoons soy sauce |
1 teaspoon sugar |
Directions:
1. In a medium bowl, mix flour, eggs and oil with 11/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.
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