Korean Scallion Pancakes
We came across this Melissa Clark recipe in the New York Times. It's so good, and easy to make. We weren't too crazy about the dipping sauce that came with the recipe so we serve with sauces we have on hand. Notes about that below.We've made a few changes to the recipe, but not many. Here's how we make it.
- 1/2 cup flour
- 1/2 cup potato starch
- 3/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup ice water
- 1 large egg, lightly beaten.
- 1/4 to 1/2 cup kimchi, finely chopped
- 4 cups mixed vegetables, finely chopped or grated. For example: carrots, zucchini, bell peppers, kale, whatever you have on hand.
- 4 scallions, thinly sliced (New York Times recipe says to slice lengthwise, but it seems fine just slicing widthwise.)
- 2 T peanut oil
- In large bowl, whisk together the flour, potato starch, salt, baking powder.
- In another bowl, combine water, egg, kimchi.
- Whisk the kimchi mixture into the flour mixture — until smooth.
- Fold in vegetables and the scallions.
- Heat the oil in large skillet over medium heat.
- Spoon and flatten 1/4 cup portions of batter into the skillet, as many as will fit without touching.
- Fry 2 or 3 minutes until golden brown. Flip and do the same on the other side.
- Transfer to a plate lined with a paper towel.
- Serve with a dipping sauce. You can buy Asian dipping sauces at places like Trader Joe's. Or make your own: some combination of coconut amines, soy sauce, etc.