Wednesday, May 23, 2007

Korean Vegetable Pancakes

Every once and a while you come across a recipe that is just so good you can't hardly stand it.  This is one of those recipes.  It is incredibly easy, takes well to quick substitutions, and is a never fail wonderful result.  It is good hot - or cold the next day.

Korean Vegetable Pancakes and Dipping Sauce (as printed in Eating Well Magazine, May/June 1993)

3 large eggs
4 large egg whites
1 1/2 cups flour
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
1 cup water
1/4 lb small cooked shrimp
10 green onions, trimmed, quartered lengthwise and cut into 3-inch lengths
1 small zucchini, ends trimmed and sliced int fine julienne, 3-inch long
1 large carrot, peeled, cut into fine julienne 3-inch long
1/4 cup fresh chives, chopped

We don't use the shrimp (shellfish allergy), and we switch out what ever veggies we have on hand.  The last time we made it we subbed grilled (then thinly sliced) pac choi for the zucchini.

For the pancakes, beat together 1 whole egg and 2 egg whites, flour, water, and 1 Tbs oil.  Set this batter aside for 20-30 minutes to rest while you make the dipping sauce and cut the veggies.

Julianne the veggies and set aside.  Beat together remaining eggs and egg whites.  Set them next to the veggies.

Working over medium low heat,  cook the pancakes -  put a small amount of oil in the skillet and pour enough batter to make a thin 6-8 inch pancake in the pan.  Then spread some of your veggies around on top of the batter.  Take your beaten eggs end drizzle (I use a fork) some of the eggs over top of the veggies (it holds them on - you don't need a lot).  When the pancake seems set and every so lightly browned, flip and cook for just a few minutes more to set the eggs all the way.  Remove from pan and set aside while you cook the others.

Dipping Sauce  (I usually double this)

3 tablespoons reduced sodium soy sauce
2 tablespoons cilantro, finely chopped
1 green onion, finely chopped   
1 1/2 teaspoons rice vinegar (or cider vinegar)
1 teaspoon sugar
1 teaspoon sesame seeds, toasted and ground

Again - always tasty!  Just dump and mix.  If you are in a hurry - you can use the tiniest splash of toasted sesame oil in place of the toasted and ground seeds.  We have also subbed garlic chives for the onions before and had great results.  It is pretty goof proof.

Serve pancakes cut into wedges with individual bowls of dipping sauce.