• NYT E-Z Dinner - 80

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:56:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetable Pajeon (Korean Scallion Pancakes w/Vegetables)
    Categories: Breads, Vegetables, Herbs
    Yield: 3 servings

    1/2 c A-P flour
    1/2 c Potato starch (or 1/4 c (ea)
    - white rice flour and
    - cornstarch)
    3/4 ts Fine sea salt; more as
    - needed
    1/2 ts Baking powder
    1/4 c Ice water
    1 lg Egg
    1/4 c Finely chopped kimchi
    4 c Fine chopped or grated mixed
    - vegetables
    4 Scallions; in 2" long
    - sections, thin sliced
    - lengthwise
    2 tb Grapeseed or peanut oil;
    - more as needed

    MMMMM-----------------------DIPPING SAUCE----------------------------
    3 tb Soy sauce
    2 ts Rice wine vinegar; more to
    - taste
    1 ts Finely grated fresh ginger
    - or garlic (opt)
    1/2 ts Sesame oil; more to taste
    pn Granulated sugar

    PREPARE THE PANCAKES: In a large bowl, whisk together
    all-purpose flour, potato starch, salt and baking

    In a medium bowl, combine water, egg and kimchi. Whisk
    kimchi mixture into flour mixture, and whisk until
    smooth. Fold in vegetables and about three-quarters of
    the scallions. (Save the rest for garnish.)

    In a large nonstick skillet over medium heat, heat 2
    tablespoons oil. Scoop 1/4 cup portions of batter into
    the skillet, as many as will fit while not touching,
    flatten, and fry until dark golden on the bottom, about
    2 to 3 minutes. Flip and continue to fry until other
    side is browned, 2 to 3 minutes. Transfer to a paper
    towel-lined plate and sprinkle with a little more salt.
    Continue with remaining batter.

    Before serving, make the dipping sauce: In a small bowl,
    stir together soy sauce, vinegar, ginger or garlic (if
    using), sesame oil and sugar. Sprinkle sliced scallion
    over pancakes, and serve with dipping sauce on the side.

    Recipe from: Sohui Kim

    Adapted by: Melissa Clark

    Yield: 3 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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