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1 c Flour 4 Scallions, root ends trimmed 1 ts Salt -cut into 2" lengths 1 1/2 c Cold water, or enough to 2 oz Sweet red or green peppers, ~make moderately thin batter -in 2" juliened strips 3 oz Ground beef Corn oil for frying 2 tb Soy sauce 1/2 ts Dried hot red chili flakes 1/4 ts Korean sesame oil 1 ts Thinly sliced green onion 1/2 ts Toasted sesame seeds In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat. Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about 1/4-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm. Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce. DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.
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