Korean Scallion Pancakes
KOREAN SCALLION PANCAKES
By Dana Calicchio, 2021
www.inthekitchenwithdana.com
Korean Pancakes are something that my tastebuds crave. The flavors and so vibrant and comforting.
We love combining a good Korean Style Kimchi with fresh veggies and Gochujang paste. It becomes what is called Unami!
And we always make enough for leftovers for one of the most amazing omelets you will ever have.
Also, I am not affiliated with one of my favorite Chefs, David Chang or his business Momofuku, but these natural sauces and fantastic so I have to share the link. Just click on the highlighted word Soy Sauce in the ingredients list and you will be taken to the website. Love all of their products and the Chili Sauce is to die for.
INGREDIENTS
FOR THE PANCAKES:
• 1 cup all-purpose flour
• 1 /2 cup white rice flour
• ½ cup cornstarch
• 1 Tablespoon salt, plus more as needed
• 1 Tablespoon baking powder
• 1 1/2 cup ice water
• 3 large eggs
• 2 Tablespoons Gochujang paste
• 1 Tablespoon Momofuku soy sauce
• 1 cup finely chopped kimchi
• 2 cups finely grated zucchini
• 2 cup finely grated carrots
• ½ cup chopped cilantro (optional)
• 8-10 scallions, half chopped and the other half thinly sliced into 2 inch long pieces
• ½ cup peanut oil, plus more as needed
FOR THE DIPPING SAUCE:
• 6 tablespoons soy sauce
• 4 teaspoons rice wine vinegar, plus more to taste
• 2 teaspoon finely grated fresh ginger
• 2 teaspoons chopped garlic
• 1 TBS finely sliced scallions
• 1 teaspoon sesame oil, plus more to taste
• Pinch of sugar
PREPARATION
1. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, rice flour, corn starch, salt and baking powder.
2. In a medium bowl, combine water, egg, soy sauce, and Gochujang paste. Whisk wet mixture into flour mixture, and whisk until smooth. Stir in kimchi and vegetables, cilantro and scallions.
3. In a large cast iron skillet over medium high heat, heat ½ cup peanut oil. Scoop ½ cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until medium golden on the bottom, around 3 to 5 minutes. Flip over and continue to fry until other side is browned, 2 to 3 minutes. Turn again and again if you need to to cook inside fully without burning pancake Flatten with spatula to ensure insides are cooked well. I use a metal fish spatula to scoop up pancake and a silicone spatula on top side to easily flip pancake without splattered oil or batter. Transfer to a paper towel-lined plate. Continue with remaining batter until all pancakes are cooked.
4. 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 pancakes with dipping sauce, sriracha, garlic chili sauce and other condiments on the side.
Leftovers:
We love to make omelets with the pancakes. I take 2 or 3 eggs and beat well. Heat up a large 14 inch skillet, coat pan well with butter. Add beaten eggs and turn pan to cover bottom of pan. Moving wet egg so it all cooks evenly. I pre heat up pancakes in pan before I make omelet or microwave. When egg is cooked or dry I place pancake along middle and flip sides over pancake. Place on plate. Serve with Gochujang paste.