Korean Vegetable Pancakes
These exotic pancakes are a festive way to start a dinner party. Every guest gets his or her own vegetable pancake and a dish of sesame-soy dipping sauce. Follow this course, perhaps, with an Asian noodle dish.
NotesGlutinous rice flour is found in Chinese, Korean, and Vietnamese markets. It is usually sold in 10-ounce bags
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, lactose-free, peanut free, tree nut free, vegetarian
Taste and Texturecrisp, nutty, salty, savory, umami
Type of Dishdipping sauce
- 1 1/3 cups unbleached white flour
- 1½ cups glutinous rice flour (see Notes) (or more white flour)
- 1 teaspoon salt
- 3 eggs
- 1¾ cups water
- 1 bunch scallions (about 6), halved lengthwise, then cut into 3-inch lengths
- 4 medium carrots, cut into thin 3-inch sticks
- 1 red bell pepper, seeded and cut into thin julienne strips
- 1 tablespoon hulled white sesame seeds
- 2 teaspoons dark sesame oil
- 6 tablespoons soy sauce
- 2 tablespoons water
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon minced fresh ginger
- 1 garlic clove minced
- 4 to 6 tablespoons canola or corn oil
In a large bowl, mix the white flour, rice flour, and salt together. In a smaller bowl, whisk together the eggs and the water. Make a well in the flour mixture, and, slowly, stirring with a whisk, add the liquids to the flour. Continue to whisk until the mixture is smooth. The consistency should be thinner than regular pancake batter but thicker than heavy cream.
Combine the cut scallions, carrots, and peppers in a bowl. Set the bowl aside.
Place a heavy skillet over medium heat. Add the sesame seeds. Let them sit until they just start to brown, then begin shaking the pan now and then until they are uniformly toasted.
Combine all of the dipping sauce ingredients in a bowl, and stir. Set the bowl aside.
Over medium heat, heat a griddle or a heavy skillet at least 12 inches in diameter. Pour on 1 tablespoon of the oil, then scatter a handful of the vegetables into the oil, over a roughly 8-inch circular area. Immediately ladle about 2/3 cup of the batter over the vegetables, to form a large pancake. Let the pancake cook for 3 to 4 minutes, until it is browned on the bottom side, then flip the pancake (I use two spatulas for this), and cook it for 2 minutes on the other side.
Transfer the pancake to a plate. Continue to make the 5 remaining pancakes as in step 5, using about 1 tablespoon oil for each pancake. If you’d like, hold the cooked pancakes in a warm oven until all are made. Serve each pancake with a small bowl of the dipping sauce.
1997 Didi Emmons