MMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
Categories: Breads, Vegetables, Herbs
Yield: 3 servings
MMMMM--------------------------PANCAKES-------------------------------
1/2 c A-P flour
1/2 c Potato starch (or 1/4 c ea
- white rice flour and
- corn starch)
3/4 ts Fine sea salt; more as
- needed
1/2 ts Baking powder
1/4 c Ice water
1 lg Egg
1/4 c Kimchi; finely chopped
4 c Mixed vegetables; fine
- chopped or grated
4 Scallions; in 2" long
- sections, thin sliced
- lengthwise
2 tb Grapeseed or peanut oil;
- more as needed
MMMMM-----------------------DIPPING SAUCE----------------------------
3 tb Soy sauce
2 ts Rice wine vinegar; more to
- taste
1 ts Fresh ginger or garlic;
- finely grated (optional)
1/2 ts Sesame oil; more to taste
1 pn Granulated sugar
Prepare The Pancakes:
In a large bowl, whisk together all-purpose flour, potato starch,
salt, and baking powder.
In a medium bowl, combine water, egg, and kimchi. Whisk kimchi
mixture into flour mixture, and whisk until smooth. Fold in
vegetables and about three-quarters of the scallions. (Save the
rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tb oil. Scoop
1/4 cup portions of batter into the skillet, as many as will fit
while not touching, flatten, and fry until dark golden on the
bottom, about 2 to 3 minutes. Flip and continue to fry until other
side is browned, 2 to 3 minutes. Transfer to a paper towel-lined
plate and sprinkle with a little more salt. Continue with remaining
batter.
Before serving, make the dipping sauce: In a small bowl, stir
together soy sauce, vinegar, ginger or garlic (if using), sesame
oil, and sugar. Sprinkle sliced scallion over pancakes, and serve
with dipping sauce on the side.
Recipe from: Sohui Kim
Adapted by: Melissa Clark
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
