KOREAN GREEN ONION PANCAKE
1 large pancake; 2 or 3 servings

This hearty pancake turns tender green onions into a substantial side dish or appetizer.

Whisk together in a medium bowl:

  • ½ cup all-purpose flour
  • ½ cup water
  • ¼ teaspoon salt

Heat in a medium skillet (preferably nonstick) over medium heat:

  • 2 tablespoons vegetable oil

Add to the skillet in a single layer:

  • 4 green onions, trimmed and halved lengthwise

Cook until lightly browned, 4 to 6 minutes. Pour the batter over them and cook until golden brown on the bottom, about 5 minutes. Flip the pancake and brown the second side, about 4 minutes more.

Combine in a small bowl and serve with the pancake:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or distilled white vinegar
  • 1 teaspoon toasted sesame oil

If desired, serve with:

  • (Kimchi)
Own a physical copy? Find this recipe on page 257.

Vegetables