Wednesday, November 2, 2011

Tai-spied Korean scallion pancake

A while back I posted about some scallion-pancake type things I created in a moment of desperation and inspiration. While they were pretty delicious, there were no real measurements, limitations to ingredients (when are there ever?) and they could have used a little work in the texture department. Then I discovered Maangchi. Her recipe for Panjeon (and freakin' adorable video*) got me craving this doughy-scallion concoction all over again.

I would love to forage in the park with this lady.

The first change to my recipe I needed to make was to use a grain flour rather than the whole grain. This would instantly solve solve my textural problem and also eliminate the need for any binder (a.k.a flax egg). I chose to use oat flour because I really liked the taste of oats mixed with the scallions last time I made these. You could also use brown rice, chickpea or whole wheat flour if happen to have those. I like that Maangchi used miso paste instead of salt to add flavor. However, when you boil miso paste or put it under high heat, it looses all the nutritional properties it contains do to fermentation. Boiling the miso paste kills all the useful bacteria. I decided to add some miso paste to the dipping sauce instead, in order to keep the beneficial properties intact. I also altered the original recipe by adding lots of hot peppers to the mix. I've been trying to incorporate a new spice into one meal a day. Today it was a handful of Tai cayenne peppers for a kick of color and heat tossed in!
Tai Cayenne Peppers

Scallion Pancakes:
1 bunch of fresh scallions (a.k.a green onions)
1/2c oat flour (or any flour you like)
1/2c water
pinch of salt
Tai cayenne peppers (optional and to taste!)

Begin by placing 1/2 cup rolled oats into a blender and pulse until it turns into a flour consistency. Add any fresh herbs you like to the flour mix (cayenne peppers in my case) and a pinch of sea salt. Get your pan ready by putting the flame on high heat.
Add oil of choice (I used olive oil spray) and then add your scallions. Saute for a few minutes until they begin to brown and soften a bit.
Then add the water to the flour, wisk together and pour over the scallions. Make sure to keep the mixture moving so that it spreads evenly. Keep pressing the batter down with a spatula so that it seeps through the cracks and reaches the bottom of the pan. Once it crisps up a bit, flip it so that its scallion side up. Continue to press the pancake down onto the pan and flip every so often until it is crispy and brown. Serve with some spicy lime dipping sauce (see recipe below).

These ended up being a completely different kind of pancake, but absolutely delicious! And I'm also happy I got to incorporate another type of hot pepper ;)) You could totally add in any extra veggies (like I did last time) but I like the simplicity of this dish. I served mine up with some steamed broccoli for some extra green goodness! It tasted really great with the dipping sauce too (which I obviously poured all over everything)

Dipping sauce:
2T Braggs Liquid Aminos
Juice of 1/2 a lime
1t miso paste
1t raw honey (optional, but if you do use, try to get the good stuff-local, raw, creamed ;)
1 garlic clove
sesame seeds
1t daikon, grated (optional-buuut it helps to cut the fat of fried food :)
chili pepper flakes (optional)

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