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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Victor Filipe
[email protected]I'm so glad I found this recipe! These pancakes are delicious and they're a great way to use up leftover scallions.
Eagan Williams
[email protected]These pancakes are the perfect comfort food. They're crispy on the outside and fluffy on the inside.
Bikki Tmg
[email protected]I've never made scallion pancakes before, but this recipe was easy to follow and the pancakes turned out great! I'll definitely be making them again.
Cesar junior Gomez
[email protected]These pancakes are a great way to get your kids to eat their vegetables. My kids love them!
Nancy William
[email protected]I'm not a big fan of pancakes, but I really enjoyed these. They're light and fluffy, and the scallions add a nice flavor.
Raouf Khan
[email protected]I love the crispy texture of these pancakes. They're also very flavorful.
MD ALLI HOSSAIN
[email protected]These pancakes are perfect for a quick and easy meal. I often make them for breakfast or lunch.
Nathan Hayden
[email protected]I made these pancakes for a party and they were a huge hit! Everyone loved them.
Sheikh Shahzaib
[email protected]I'm allergic to scallions, so I substituted green onions in this recipe. They turned out great!
Shanto Chowdhury
[email protected]These pancakes are a great way to use up leftover rice. I also like to add other vegetables to the batter, such as carrots, celery, or bell peppers.
Tamim Akam
[email protected]I've made these pancakes several times and they're always delicious. I like to serve them with a variety of dipping sauces, such as soy sauce, sweet and sour sauce, or hoisin sauce.
Jae Ku
[email protected]These pancakes are so easy to make and they're always a hit with my family. I love that I can use up leftover scallions in this recipe.
Maria Morais
[email protected]I'm not sure what I did wrong, but my pancakes didn't turn out crispy at all. They were still tasty, but I was disappointed.
Asim Sohail
[email protected]These pancakes were a little too oily for my taste, but they were still very good. I think I'll try making them again with less oil.
Amir Ismeti
[email protected]I made these pancakes for lunch and they were perfect! I added a little bit of shredded cheese to the batter and they were even more delicious.
Marcela Espinoza
[email protected]These pancakes were easy to make and turned out great! I served them with sour cream and chives.
Johnny Mashato
[email protected]I'm not a big fan of scallions, but I really enjoyed these pancakes. The dipping sauce was also very good.
Sugar Foot
[email protected]These are the best scallion pancakes I've ever had! The batter is so light and fluffy, and the scallions add the perfect amount of flavor.
Rivonia Tanises
[email protected]I made these pancakes for breakfast and they were delicious! I used a little less oil than the recipe called for and they were still crispy.
qari afzal
[email protected]These scallion pancakes were a hit at my dinner party! They were crispy and flavorful, and the dipping sauce was the perfect complement.