SCALLION PANCAKES WITH SQUID
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn't sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.
- In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.
- Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.
- In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.
- Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.
Nutrition Facts : @context http, Calories 881, UnsaturatedFat 43 grams, Carbohydrate 79 grams, Fat 49 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1406 milligrams, Sugar 2 grams, TransFat 0 grams
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Gamini Nimal
g26@gmail.comThese pancakes are a great appetizer or snack.
Neeta Budhu
bneeta66@gmail.comI will definitely be making these pancakes again!
Mohammad Wakil Amiri
amirim24@hotmail.comThe dipping sauce really made the dish. I highly recommend making it.
rahul prasad
prasadrahul95@yahoo.comThe pancakes were crispy on the outside and fluffy on the inside, just the way I like them.
Glory Moses TV
m.glory2@hotmail.frI'm not a big fan of squid, but I actually really enjoyed these pancakes.
Parkash Kumar
p-kumar@gmail.comThese pancakes are a great way to use up leftover squid.
Tonya Chavers
c-t@yahoo.comI would definitely recommend this recipe to anyone who loves scallion pancakes or squid.
Sm Mymona
msm8@hotmail.comOverall, I really enjoyed this recipe. The pancakes were delicious and the squid was cooked perfectly.
CRAZY FUN
f-crazy49@gmail.comI had some trouble getting the pancakes to flip without breaking, but they still tasted great.
Kaylisa Davis
d-kaylisa@aol.comThe pancakes were a little too oily for my taste, but the flavor was still good.
S.K. OMOR41
s_o33@yahoo.comThese pancakes were a hit at my party! Everyone loved the unique flavor combination of scallions and squid.
Angela Trezza
angela-trezza79@aol.comI love scallion pancakes, and this recipe with squid is a new favorite. The squid adds a delicious briny flavor to the pancakes.
Khwezi Gule
g_khwezi@yahoo.comThe pancakes were easy to make and turned out great! The squid added a nice touch of seafood flavor.
Buabeng Desmond
b-d@hotmail.frThese scallion pancakes with squid were absolutely delicious! The pancakes were crispy and flavorful, and the squid was tender and perfectly cooked. I will definitely be making this dish again.