Recipes

Korean Scallion Pancakes

Many Korean restaurants serve a traditional scallion pancake called Pa Jun. Our version is gluten-free and has extra root vegetables.

First, mix the batter:

3 eggs, lightly beaten
1 1/2 cups water
1 Tbs Braggs Liquid Aminos
1 Tbs sesame oil
3/4 cup brown rice flour
3/4 cup tapioca flour

At the same time, make the dipping sauce:

1 clove garlic, crushed
3 Tbs Braggs Liquid Aminos
1 Tbs rice vinegar
1 tsp sesame oil
1 tbs sugar
1 pinch ground red chilies

Let the batter thicken while you prepare:

2 medium carrots, shredded
2 medium turnips, shredded
5 scallions (green onions), cut into inch long pieces
20 chives or 5 more scallions, cut into inch long pieces

We use a hand-held cheese grater to shred the carrots and turnips; cleaning a food processor takes up as much time as the food processor saves.

Mix the vegetables into the batter.

Heat a non-oiled frying pan on sub-Medium heat (on our stove the correct temperature is halfway between Medium-Low and Medium heat).

Initially try small pancakes, because the contrasting consistency of hard vegetables in runny batter takes some getting used to. We make pancakes from half a ladle of mix. Press down on the pancake after pouring it into the frying pan, and after flipping it.

Cover the pancakes while they cook. The first side will cook longer than the second. Flip the pancake when a side is brown but not burned (about 3 1/2 minutes on the first side and 1 1/2 minutes on the second side).