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Korean Scallion Pancakes with Vegetables

Let me introduce you to my new favourite thing! I made this last night for dinner and then again today for lunch. Pretty sure I'd be happy to eat this every frikkin day. It's all the things; crispy on the outside, soft in the middle, yet all kinds of different textures from the veggies, it's got that fried goodness about it and is made completely irresistible after a salty/tangy dunk in some dipping sauce. This is serious comfort food for me and way better than ordering take out.

Recipe Notes

  • you really do need to find some potato flour or rice flour, this recipe won't work with just plain all-purpose flour. I found rice flour at Bulk Barn.

  • It'll seem like there isn't enough batter for all the veggies, but somehow it all works out - don't worry about it.

  • the recipe instructs you to make a number of small pancakes, but that was way too fussy for me, so I made two large ones and then cut into wedges, it worked well.

Vegetable Pajeon (Korean Scallion Pancakes with Vegetables)

½ cup all-purpose flour

½ cup potato flour (or ¼ cup each rice flour and corn starch)

¾ tsp fine sea salt

½ tsp baking powder

¾ cup ice water

1 large egg

¼ cup finely chopped kimchi

4 cups finely chopped mixed veggies (carrots, zucchini, bell pepper, kale, kohlrabi, white turnip, beans, eggplant, whatever you’ve got)

4 scallions, cut into 2-inch-long sections and thinly sliced length-wise

2 Tbsp grapeseed or peanut oil (a neutral, high heat veg oil), plus more as needed

Dipping sauce

3 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 tsp finely grated fresh ginger (or garlic)

1 tsp sesame oil

½ tsp sugar

In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.

In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)

In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. OR make one large pancake by adding half the mixture to the pan, flatten and fry until dark golden, about 2-3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.

Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

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