Pajun with Dipping Sauce
Scallion Pancakes-Korea

Makes 4 servings

This scallion pancake is incredibly easy to make, and it's an unusual appetizer that delights most everyone. If you prefer, sliced mushrooms or other vegetables can be substituted for the scallions.

• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup water
• 1 egg
• 2 tablespoons vegetable oil
• 1 bunch of scallions, trimmed
• 1/2 small bell pepper, sliced
       (optional)
• 1 batch Pajun Dipping Sauce (below)

Combine the flour, salt and pepper.

Whisk in the water and egg until smooth. Cover and set aside for 30 minutes.

Heat the oil on a griddle on medium-high heat.

Arrange all of the scallions in a single layer on the griddle and ladle half the batter over and around the scallions.

Place the bell peppers on top of this batter, and pour the rest of the batter over the bell peppers. (If you do not use the bell peppers, simply pour all the batter on top of the scallions.)

Cook the giant pancake until it is golden on the underside (2 to 3 minutes).

Flip the pancake carefully, using two spatulas.

Reduce the heat to medium-low and cook for 4 to 5 minutes until golden brown.

Cut into quarters and serve with Pajun Dipping Sauce.

 

Pajun Dipping Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar

In a small bowl, combine the soy and rice wine vinegar.

 

• from:
• Honga's Lotus Petal
• Pan-Asian Cuisine
• by Honga Im Hopgood
• Gibbs Smith, Publisher 2007
• Hardcover: 224 pages; $29.95
• ISBN 978-1586858933 (1586858939)
• Recipe reprinted by permission.

Buy Honga's Lotus Petal

 

Honga's Lotus Petal

• Recipes

  • Ohitashi (Spinach Appetizer—Japan)
  • Som Tam Salad (Papaya Salad—Thailand)
  • Pajun with Dipping Sauce (Scallion Pancakes—Korea)

 

• Cookbook Profile Archive

 

---

---

 

This page created August 2007

---

 

The Global Gourmet^®
Main Page

 

Irish Recipes for
St. Patrick's Day

 

 

Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

 
 

Copyright © 1994-2010,
Forkmedia LLC

 

---