Korean Scallion Pancakes -- Pa Jun

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
  • Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
  • Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
  • In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
  • Cut the pancakes into small triangles and serve with the dipping sauce.
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