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

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