Tonight my theme is Korean. All items chosen are comforting and repeats requested by my family. Kim Chee Pork and Spicy Tofu will be the main event with Korean green onion pancakes as the appetizer.
These deliciously light and chewy pancakes make for a wonderful appetizer as well as a quick and easy snack. You can add a lot more things than the green onions such as finely sliced kim chee, shrimp, onions, carrots or bell peppers. For tonight I am sticking with the basics.
My basic recipe is the 1 by 4, which translates into 1 cup flour, 1 cup water, 1 tsp. kosher salt and 1 egg. Well, almost… Tonight I found two cracked eggs in my bin and needed to cook them or toss them. So I decided to toss out the 1 X 4 rule and add the extra egg in the batter. I was quite pleased with the results, a chewier less floury texture that held up well cooking and plating. This simple non leavening mixture cut into wedges and dipped into a light tangy sauce made for a perfect start to my comfort meal.
The dipping sauce is sweet, tart and lightly spicy all at the same time which compliment each other perfectly. If you don’t have Korean red pepper flakes available, sub half the amount of cayenne.
KOREAN GREEN ONION PANCAKES
1 cup flour
1 cup water
1 tsp. kosher salt
2 large eggs
1 bunch green onions, cut into 3” lengths
2 Tbsp. soy sauce
1 Tbsp. white vinegar
1 Tbsp. sugar
¼ tsp. Korean red pepper flakes
Place the flour and water in a bowl and mix. Add the eggs and salt and mix to blend. Stir in the green onions.
Heat a 12 inch non stick skillet over medium heat and add 1 Tbsp. oil. Pour about 1/2 cup of batter into the pan and spread out evenly to make a thin round pancake. Let cook for 2 – 3 minutes or until a light golden brown; flip and cook other side for another 2 – 3 minutes. Repeat until all the batter is used.
Cut into triangles and Serve with dipping sauce.