Name: Korean Style Bok Choy & Scallion Pancake 💚
Yield: 6 pancakes and 2/3 dipping sauce
Cuisine: Korean
Ingredients: For the Ceviche:; 2 cups all-purpose flour; 1/4 cup plus 2 tablespoons cornstarch; 1 tablespoon baking powder; 2 teaspoons salt; 1/2 teaspoon turmeric, optional, for color; 3 tablespoons sesame oil; 2 cups water; Vegetable oil for frying; For the Dipping sauce:; 1/4 cup soy sauce or tamari; 2 tablespoons rice vinegar; 2 tablespoons agave, maple syrup, or other liquid sweetener, such as brown rice or date syrup; 1 tablespoon sriracha; 1 teaspoon sesame seeds; 1/2 teaspoon red chile flakes

Korean Style Bok Choy & Scallion Pancake 💚

Joni Marie Newman

Servings

6 pancakes and 2/3 dipping sauce

Cuisine

Korean

Ingredients

For the Ceviche:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons cornstarch
1 tablespoon baking powder
2 teaspoons salt
1/2 teaspoon turmeric, optional, for color
3 tablespoons sesame oil
2 cups water
Vegetable oil for frying
For the Dipping sauce:
1/4 cup soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons agave, maple syrup, or other liquid sweetener, such as brown rice or date syrup
1 tablespoon sriracha
1 teaspoon sesame seeds
1/2 teaspoon red chile flakes

Directions

Add the flour, cornstarch, baking powder, salt, and turmeric to a mixing bowl and whisk to combine.
Add water and sesame oil and gently stir to combine, taking care not to overmix.
Chop the green onions and bok choy into bite-sized pieces. Add to the batter and gently fold to combine.
Heat about two tablespoons of oil in a skillet over medium-high heat.
Ladle in about one cup of batter and cook just like any pancake. (About 1 minute per side, or until edges begin to brown and lift, and bubbles are finished popping. Flip and repeat.)
Repeat with the remaining batter.
To make the dipping sauce, simply whisk all ingredients together in a small bowl.
Plate and serve while still warm.
Enjoy!

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