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Recipe

Korean-Style Scallion Pancakes

Scott Phillips

Servings: 6 to 8

Known as pa jun in Korean (pa means scallion, and jun refers to battered, fried foods), these savory pancakes are more tender than their crispy Chinese counterparts. Paired with a spicy soy dipping sauce, they make a scrumptious snack, appetizer, or side dish.

Ingredients

For the dipping sauce

  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. thinly sliced scallions
  • 1 Tbs. packed dark brown sugar
  • 1 tsp. finely grated fresh ginger
  • 1/2 tsp. finely grated garlic
  • 1/2 tsp. crushed red pepper flakes

For the pancakes

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 large eggs, beaten
  • Kosher salt
  • 6 oz. scallions (10 to 12), halved lengthwise and cut crosswise into 1-inch pieces
  • 2 tsp. vegetable oil; more as needed

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 45
      Sodium (mg): 520
      Carbohydrates (g): 30
      Fiber (g): 2
      Protein (g): 6

Preparation

Make the dipping sauce

  • Mix all of the ingredients in a small bowl; set aside.

Make the pancakes

  • Heat the oven to 200°F.
  • Whisk the flour, eggs, 1 tsp. salt, and 1-1/2 cups water in a large bowl. Using a silicone spatula, gently fold in the scallions. Let the batter sit at room temperature for 10 minutes so that the flour can fully hydrate; the batter should be thick but pourable.
  • Heat the vegetable oil in a 10-inch non-stick skillet over medium heat. Pour about 3/4 cup of the batter into the skillet, swirling the skillet and pushing the batter to the edges with the spatula. Cook until golden brown on the bottom, 3to 4minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adding more oil to the skillet as needed.
  • Cut each pancake into wedges and serve with the sauce.

Reviews

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Reviews

  • user-4441234 | 01/30/2015

    Delicious, and quick, enjoyed by all!

  • User avater
    Pielove | 06/18/2014

    The sauce was excellent and has become our go-to sauce for potstickers. The pancakes were doughy and the texture was not pleasing-- I would cut the scallion pieces a bit smaller. Also, the pancakes might benefit from a little leavening or something.

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