KOREAN SCALLION PANCAKES -- PA JUN
Korea is not officially part of the Silk Road, but East-West trade extended there, and as a result, Korea's cuisine influenced and was influenced by the travelers on the Silk Road. Pa Jun is a Korean pancake that can be served as a snack, appetizer, or side dish and is commonly found in Korean street markets. It's a crispy scallion pancake that is chewy and moist on the inside, with fillings of carrots, mung beans and seafood. Today you can find it made in many different variations in most Korean restaurants, where it is served as a starter with a dipping sauce. Though Pa Jun is typically made with a pancake like batter, my Pa Jun is gluten free, made with rice flour. It's speckled with zucchini and carrots and served with a ginger-soy dipping sauce--all together, a sure recipe for no leftovers. These pancakes can be eaten alone without the dipping sauce, just make sure to add some salt to taste to the batter.
Provided by Vegetarian Hostess
Categories Onions
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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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Riz Ahamed
[email protected]These pancakes were a bit too thick for my taste. I think I'll make them thinner next time.
Junaid khan Qureshi
[email protected]I followed the recipe exactly and my pancakes turned out perfectly. I'm so happy with how they came out.
ART MADNESS
[email protected]These were so easy to make and they turned out great! I served them with a dipping sauce and they were a hit.
ALS
[email protected]I've never had Korean pancakes before, but these were really good! I loved the crispy texture and the savory flavor. I'll definitely be making these again.
Neelam Cheema
[email protected]These pancakes were a bit too oily for my taste. I think I'll use less oil next time.
Las Born
[email protected]I'm not a big fan of scallions, but I thought I'd give these pancakes a try. I was pleasantly surprised! They were really delicious and the scallions didn't overpower the other flavors.
kausar kausar
[email protected]These were really good! I made them for my family and they all loved them. The scallions added a really nice flavor.
Md.Shohe. Mahmud
[email protected]These pancakes were a bit bland for my taste. I think I'll add some more seasonings next time.
SL YAKA Gaming
[email protected]I love these pancakes! They're so flavorful and versatile. I've had them for breakfast, lunch, and dinner.
Prakash Bhatta
[email protected]These were delicious! I made them for a party and everyone loved them. They were so easy to make and they disappeared in minutes.
morad mousatni
[email protected]I've been making these pancakes for years and they are always a crowd-pleaser. They're so easy to make and always come out perfect. I love that they can be served as an appetizer or a main course.
Hasan Antor
[email protected]These pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with a delicious savory flavor. The scallions added a nice pop of flavor and texture. I will definitely be making these again.