Last Saturday I decided to get rid of the bunch of scallions wilting in the fridge, along with leftover fried chicken and assorted other veg by making pajeon, a Korean pancake.
1 cup (70g) all-purpose flour
1 cup (125ml) ice-cold water
1 teaspoon salt
1 bunch of scallions
a spoonful of soy sauce
vegetable oil, for frying
Stir together the flour, water and salt until just mixed. Or cheat and use one cup of Korean pancake mix and one cup water. Chop the scallion into long pieces. Heat a thin layer of vegetable oil in a large non-stick skillet and cook the scallions until they start to soften. If you're using additional ingredients, add them now and warm through. Pour the pancake batter over all, spreading to cover the goodies in the pan. Cook until browned underneath. Now comes the fun part - attempting to flip the thing. After making a mess of that, press the pancake down with your spatula to cook the other side. Slide cooked pancake onto a cutting board and pretend it looks pretty. Cut into wedges and serve with a dipping sauce made of soy sauce, rice vinegar, and a few drops of sesame oil.
Sunday's dinner was going to be a riff on David Chang's short ribs, but I decided to add a big spoonful of some random Thai curry paste that was in an unmarked container in the fridge. This necessitated the addition of coconut milk to mellow the spices and the heat. Served with rice and asparagus, it was delish.
I love short ribs.
yummm, Korean pancakes. So where is my dinner invitation?
Post a Comment