Recipe by Kumquat the Cat's friend
This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight "go-to" staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce.
Top Review by Sarah_Jayne
I really liked these. They were different from anything I had made before which is always a plus. They were pretty easy to make too. I am sure they could be adapted to any number of vegetable fillings. I used broccoli, cauliflower, sweetcorn and green onions. I used more veg than the recipe suggested and they still turned out well. I recipenapped this from the vegetarian tag game.
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 1⁄2 teaspoons sugar (optional)
- 1 pinch hot red pepper flakes
- 2 teaspoons vegetable oil
- 2 large eggs
- 1⁄2 cup all-purpose flour or 1⁄2 cup rice flour
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions)
Directions See How It's Made
- In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
- Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
- In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
- Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.