Korean-Style Crisp Vegetable Pancake (Pa jun)
Time: 30 minutes
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced
lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.
In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a
smooth batter is formed. Stir scallion greens, chives, carrots, squash and
shrimp, if using, into batter. Place an 8- inch nonstick skillet over
medium-high heat, then coat bottom with oil. Ladle in about a quarter of
the batter and spread it out evenly into a circle; if first pancake is too
thick to spread easily, add a little water to batter for remaining
pancakes. Turn heat to medium and cook until bottom is browned, about 3
minutes, then flip and cook for another 2 minutes. Repeat with remaining
batter. As pancakes finish, remove them, and, if necessary, drain on paper
towels. In a small bowl, mix together the vinegar, soy sauce and sugar.
Cut pancakes into small triangles and serve with dipping sauce.
Yield: 6 to 8 servings.
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