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Tuesday, 22 March 2011

Pa Jun
This is an authentic Korean appetizer made with flour, scallions and celery.

All purpose flour/ Maida-2cups
Egg( slightly beaten)-1
Celery( chopped)-1/2cup
Scallions( green part chopped 2" lengthwise)-1 bunch
Salt to taste
Water required
Oil for cooking

Dipping sauce ingredients
Soy sauce-1/4cup
Rice wine vinegar-1/4cup
Chilli and Garlic sauce-4tbsp
Sesame oil-2tbsp
Korean Scallion Pancakes
First in a medium size bowl mix all the dipping sauce ingredients and set aside.
Next in a large bowl add flour, beaten egg, 2tbsps oil, chopped celery, chopped scallions, required salt and water. Mix well into a smooth and thin batter. Heat 2 tbsp oil in a non stick pan, when hot add 1 to 2 scoops of batter. Swirl the pan so that the batter is well spread for thin pancakes. Cook each side of the pancakes for about 4 to 5 mins or until the pancakes are golden and crisp. Serve hot with the prepared Dipping sauce.


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