KOREAN PANCAKES (PA JUN)
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.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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