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.
- 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)
- 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.
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.
Made it with scallions, green beans and corn. Matches very well with the dipping sauce. Used to make the same thing just with scallions, but I liked the addition of other veggies. I used regular vinegar and flour.Thanks for sharing.