Followed various recipes to make Korean Scallion Pancake. My mom bought the flour (Buchimgae) awhile ago but wasn't opened until today. Its very similiar to Chinese Scallion Pancake. I think the chinese one is flakier.
(made so much batter that this was later for dinner)
It's an easy dish to make: just mixing the batter and adding scallion or any other bite-size veggies into it. I also put carrots. I don't think I put enough veggies. One thing important thing I learned from frying it is to not flip it right away...O:) I love the crispiness of the pancake, and I ate it right from the pan haha. And with scallion pancakes, you get the 'fresh' scallion taste and when they're fried they have this lovely aroma I like.
Usually, its dipped with soy sauce or spicy sauce. But for me.......I used:
FISH SAUCE FTW!
Sometimes I think its smelly, but it is freakken good. If I'm not wrong, it's used for Pho. My mom told me it can be used to dip Oyster Pancakes (or anything with a fishy smell you can get rid of).
So tired these days :P
5 comments:
MMMM that looks good! It sounds interesting with fish sauce!
Fish sauce is nice, but reaks if you get it on yourself!
Yum! I love Korean scallion pancakes! Authentic ones use whole scallions and it's more scallion than batter. Different texture/taste from Chinese Scallion pancakes I think but both are good.
I LOVE NUOC MAM!
sometimes i bring it to school to piss people off.
OH MAN I LOVE SCALLION PANCAKES! They're really good and pretty filling me thinks! I'm just so lazy so I really need time to make such things. =w=
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