This was a quick snack last weekend, and one I will make again soon. It's incredibly filling and delicious. We tasted a version of this at Trader Joe's and decided to try making it ourselves from Eating Korean. It was worth it. My eight year old inhaled the pancakes and threw four bunches of green onions into the cart the next time we went shopping. Next time I make this I'm going to try it with a gluten free flour mixture. I tried three different dipping sauces, and the ingredients for those are listed below, so don't forget to scroll down and pick one or two.
We tried it with some shredded carrot the second time, and maybe next time we'll try bell pepper or something else, but the green onions are wonderful alone.
1/4 cup rice flour
3/4 cup flour
five green onions chopped up into 1-2 inch lengths (or 4 green onions and a shredded carrot)
oil for frying
In a bowl, stir together the flours and add a little bit of water at a time until the mixture has the consistency of a thin pancake batter. Stir in the green onions and a pinch of pepper. Heat a skillet over medium heat and add a little oil. When the oil gets hot, turn the pan so it is all lightly coated and the pancake won't stick. Too much oil and the pancake will be disgustingly greasy, so if you have too much pour it out.
Pour in half the batter, and when the bottom has browned, flip it over to cook the other side. When it's done cooking, slip it onto a cutting board and cut it into wedges. Serve it with one of the dips.
The sour cream based dip was delicious, and leftovers would have been good with beans and tortillas. The other two dipping sauces we combined to dress leftover roast chicken breast.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!