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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from the February 11, 2009 edition of the New York Times, describing several immigrants in the area and their weeknight go-to staples. Ji Yoon Yoo suggested a Korean savory pancake. A tasty and easy way to use up leftover veggies. If you want, try a little sesame oil in the dipping sauce. Ingredients:
3 tablespoons rice wine vinegar |
3 tablespoons soy sauce |
1 1/2 teaspoons sugar (optional) |
1 pinch hot red pepper flakes |
2 teaspoons vegetable oil |
2 large eggs |
1/2 cup all-purpose flour or 1/2 cup rice flour |
1/2 teaspoon salt |
1/2 cup vegetables, finely chopped (asparagus, broccoli, green beans, scallions) |
Directions:
1. In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
2. Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
3. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend.
4. Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.
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