MSGID: 1:396/45.0 66f4a186   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegetable Pajeon (Korean Scallion Pancakes w/Vegetables)   
    Categories: Breads, Vegetables, Herbs   
         Yield: 3 servings   
       
   MMMMM--------------------------PANCAKES-------------------------------   
       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   
     powder.   
        
     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   
        
     Uncle Dirty Dave's Archives   
       
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