Korean Crisp Vegetable Pancake (Pa Jun) Recipe #333540
Another great and simple recipe from Mark Bittman of the New York Times.
by blucoat
30 min | 10 min prep
SERVES 8
- 2 cups all-purpose flour
- 2 eggs, lightly beaten
- 1 tablespoon canola oil or 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 green squash, trimmed and grated
- 1 tablespoon rice vinegar or white vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 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.
- 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.
- 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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5 stars