Recipe: Pajun with Dipping Sauce (Scallion Pancakes-Korea)

the appetizer:

Honga's Lotus Petal by Colorado restaurateur Honga Im Hopgood features Asian recipes like Ohitashi (Spinach Appetizer—Japan), Som Tam Salad (Papaya Salad—Thailand), and Pajun with Dipping Sauce (Scallion Pancakes—Korea).

Cookbook

Pajun with Dipping Sauce
Scallion Pancakes-Korea

Makes 4 servings

This scallion pancake is incredibly easy to make, and it's an unusual appetizer that delights most everyone. If you prefer, sliced mushrooms or other vegetables can be substituted for the scallions.

1 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
1 egg
2 tablespoons vegetable oil
1 bunch of scallions, trimmed
1/2 small bell pepper, sliced
(optional)
1 batch Pajun Dipping Sauce (below)

Combine the flour, salt and pepper.

Whisk in the water and egg until smooth. Cover and set aside for 30 minutes.

Heat the oil on a griddle on medium-high heat.

Arrange all of the scallions in a single layer on the griddle and ladle half the batter over and around the scallions.

Place the bell peppers on top of this batter, and pour the rest of the batter over the bell peppers. (If you do not use the bell peppers, simply pour all the batter on top of the scallions.)

Cook the giant pancake until it is golden on the underside (2 to 3 minutes).

Flip the pancake carefully, using two spatulas.

Reduce the heat to medium-low and cook for 4 to 5 minutes until golden brown.

Cut into quarters and serve with Pajun Dipping Sauce.