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Pa Jon (homemade scallion pancake)

1 cup flour

1 1/4 cups water

1/2 teaspoon salt

3 to 4 scallions, bottom and top quarter trimmed, cut in half and then into thin slices

1/2 red pepper, cut in thin strips

1/2 zucchini (skin on), cut into thin strips

2 to 4 tablespoons vegetable oil

1. Mix flour, water, and salt to make a thin batter.

2. Add scallions, red pepper, and zucchini to the batter and mix well.

3. Heat a nonstick frying pan on medium heat for about one minute.

4. Add 2 tablespoons of oil to the pan and let heat for about a minute until the oil is hot.

5. If you are making 2 large pancakes, ladle half the batter and vegetables into the hot oil. Distribute the batter and vegetables evenly around the pan. Fry for about three minutes before turning. Flip the pancake over and press the pancake flat with a spatula.

6. Fry for another 2-3 minutes. Flip again and fry an additional minute. Transfer pancake to warm plate. Repeat with remaining batter. You can make smaller pancakes if you choose.

7. Serve hot with dipping sauce (see accompanying recipe).

FOR THE DIPPING SAUCE

1/4 cup soy sauce

1 teaspoon sesame oil

2 teaspoons roasted sesame seeds

1 teaspoon sugar

Pepper to taste

1/2 scallion, minced (optional)

1 clove garlic, minced (optional)

1/4 teaspoon red pepper flakes (optional)

2 teaspoons vinegar (optional)

1. Mix all the ingredients, including whichever optional ingredients you like. Serve in small, individual serving bowls.

Adapted from "The Korean Kitchen; Classic Recipes from the Land of the Morning Calm" by Copeland Marks (Chronicle Books)

Scallion pancake
Korean scallion pancakes a savory comfort food
Kyong Ok Lim pokes her head out the door of her shop, New York Oriental in Cambridge, and looks up at the darkening sky. She says it's on days like these that Korean families wish for scallion pancakes. (Today's Globe)
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