Pajun with Dipping Sauce
Scallion Pancakes-Korea

Makes 4 servings

This scallion pancake is incredibly easy to make, and it's an unusual appetizer that delights most everyone. If you prefer, sliced mushrooms or other vegetables can be substituted for the scallions.

• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup water
• 1 egg
• 2 tablespoons vegetable oil
• 1 bunch of scallions, trimmed
• 1/2 small bell pepper, sliced
       (optional)
• 1 batch Pajun Dipping Sauce (below)

Combine the flour, salt and pepper.

Whisk in the water and egg until smooth. Cover and set aside for 30 minutes.

Heat the oil on a griddle on medium-high heat.

Arrange all of the scallions in a single layer on the griddle and ladle half the batter over and around the scallions.

Place the bell peppers on top of this batter, and pour the rest of the batter over the bell peppers. (If you do not use the bell peppers, simply pour all the batter on top of the scallions.)

Cook the giant pancake until it is golden on the underside (2 to 3 minutes).

Flip the pancake carefully, using two spatulas.

Reduce the heat to medium-low and cook for 4 to 5 minutes until golden brown.

Cut into quarters and serve with Pajun Dipping Sauce.

 

Pajun Dipping Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

In a small bowl, combine the soy and rice wine vinegar.

 

• from:
• Honga's Lotus Petal
• Pan-Asian Cuisine
• by Honga Im Hopgood
• Gibbs Smith, Publisher 2007
• Hardcover: 224 pages; $29.95
• ISBN 978-1586858933 (1586858939)
• Recipe reprinted by permission.

Buy Honga's Lotus Petal

 

Honga's Lotus Petal

• Recipes

  • Ohitashi (Spinach Appetizer—Japan)
  • Som Tam Salad (Papaya Salad—Thailand)
  • Pajun with Dipping Sauce (Scallion Pancakes—Korea)

 

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• Cookbook Profile Archive

 

This page created August 2007

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