These simple savory pancakes were a part of several meals I enjoyed -- one of many banchan (side dishes) scattered about the table. The secrets to crisp pancakes are ice-cold water, a hot pan, and enough oil. Look for small green onions; they work best.
- 6 green onions, trimmed and halved to form 5-inch pieces
- 3 ounces all-purpose flour (about 2/3 cup)
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup ice water
- 2 tablespoons canola oil, divided
- 2 tablespoons Korean Dipping Sauce (see below)
1. Cut white portion of each green onion in half lengthwise; combine with green portions. Divide onion pieces into 4 even piles. Set aside.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a medium bowl. Add ice water, stirring with a whisk until almost smooth.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Arrange 2 onion piles, about 4 inches apart, in pan, keeping onion pieces parallel. Spoon a scant 1/4 cup batter over each onion pile, spreading gently into a circle that covers onions. Cook 3 minutes on each side or until crisp and golden. Repeat procedure with remaining oil, onion pieces, and batter. Serve immediately with Korean Dipping Sauce.
Korean Dipping Sauce
Serves 8 (serving size: about 1 tablespoon)
Hands-on: 3 Minutes
Look for roasted ground sesame seeds at Korean markets. They're not ground to a powder but crushed a bit. You can make your own by toasting sesame seeds until deeply golden, allowing them to cool, and crushing with a mortar and pestle. Serve this sauce with Scallion Pancakes and Shrimp Mandu.
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons roasted ground sesame seeds
- 2 tablespoons thinly sliced green onions
- 1 red jalapeño pepper, sliced
1. Combine first 5 ingredients in a small bowl, stirring until sugar dissolves. Add onions and jalapeño.