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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Dancan Muhadia
[email protected]I love the way these pancakes look. They're so colorful and appetizing.
Joydeb Bepari
[email protected]These pancakes are a great way to show off your cooking skills. They're sure to impress your guests.
Audrey Denise
[email protected]I'm always looking for new and exciting ways to cook squid. These pancakes are a great addition to my repertoire.
afzalmollik Afzalmollik
[email protected]These pancakes are a great way to use up leftover rice. I always have leftover rice in my fridge, so this recipe is perfect for me.
Anuradha Jachak
[email protected]I made these pancakes for a party and they were a huge hit. Everyone raved about them.
Shahzaib But
[email protected]These pancakes are a bit time-consuming to make, but they're worth the effort.
Imran cox
[email protected]I'm not sure what went wrong, but my pancakes didn't turn out crispy at all. They were more like soggy crepes.
Scout Porter
[email protected]These pancakes are a great way to get your kids to eat squid. My kids love them!
Mdjabed Khan
[email protected]I've never had scallion pancakes before, but I'm definitely a fan now. These pancakes are crispy, savory, and addictive.
dzugwe bwz
[email protected]These pancakes are so versatile. I've served them with everything from soy sauce to sweet and sour sauce.
Desmond Samuel
[email protected]I'm not a big fan of squid, but I really enjoyed these pancakes. The scallions and other ingredients helped to mask the flavor of the squid.
Nazishfarooq M farooq
[email protected]These pancakes are a great appetizer or snack. I also like to serve them as part of a main meal.
Cole Robinson
[email protected]I had a hard time finding squid, so I used shrimp instead. The pancakes still turned out great!
Prince Rayi
[email protected]These pancakes were a bit too oily for my taste, but the flavor was good.
Keyera Ard
[email protected]I love the combination of flavors in these pancakes. The scallions and squid complement each other perfectly.
Sani Bhitrikoti
[email protected]These pancakes are so easy to make, and they're a great way to use up leftover squid.
Stacy Raphael
[email protected]I've made these pancakes several times now and they're always a crowd-pleaser. The squid adds a nice briny flavor.
Breeze Taylor
[email protected]These scallion pancakes with squid were a hit at my last dinner party. Everyone loved the crispy texture and the savory filling.