soy dipping sauce

This Korean scallion pancake originated from Busan. Traditionally this pancake is made with mixed seafood, but that is optional. Using two different types of flours makes the pancakes very crisp on the outside.

Korean Scallion Pancakes with Seafood (Pajeon)

Korean pancake mix (buchim garu)

+ 2-3 tbsp rice flour

water

scallion (cut to fit in the skillet)

egg (slightly beaten)

tbsp oil (for pan-frying)

soy sauce

tbsp vinegar

Korean chili flakes (gochugaru)

sesame seeds

tbsp finely chopped green onion

Combine pancake mix and rice flour in a mixing bowl, and add ice water. Mix just until the batter is moistened. Adjust the amount of water to mimic the consistency of western pancake batter.

Heat a tablespoon of oil in skillet over medium-low heat. Place scallions to fit in the skillet. If the skillet is bigger than 9-10 inch, try to make the pancakes only 9 to 10-inch in diameter.

Drizzle the pancake batter over the scallion to just barely cover. Shake the pan gently so the pancake batter can sip though the bottom of the skillet to stabilize the green onion.

If using seafood, scatter the seafood pieces on top of scallion, and drizzle 1/3 of the beaten eggs on top.

Pan-fry the pancake for 3-4 minutes over medium heat. Flip to the other side and continue to cook for another 3 minutes. Add a little more oil if the skillet seems dry. You will want the crust to be deep golden brown in color and crisp. Adjust the heat so that you don&#039;t burn the scallions.

Transfer the pancakes onto a cutting board and cut into big bite size pieces. Serve the pancakes immediately with the soy dipping sauce

To make the soy dipping sauce, combine all the ingredients and mix well.

A tasty and simple soy dipping sauce for pot stickers, wontons and, other dumplings.

Pot Sticker Soy Dipping Sauce

tablespoon sesame oil

garlic

scallion

red pepper flakes (optional)

¼ cup rice vinegar

white sugar

¾ cup all-purpose soy sauce

Heat the oil

 In a small sauce pan, heat up sesame oil on medium high.

Sauté aromatics

 Add minced garlic, whites of scallions and red pepper flakes. Gently fry until garlic starts to brown.

Simmer the sauce

: Stir in rice vinegar, sugar, and soy sauce. Simmer on low heat for 2 minutes.

Finish with garnish

 Sprinkle with green part of scallion when ready to serve.

https://www.youtube.com/watch?v=4bQeU_v-DQA

Make your own delicious and versatile soy-based sauce at home! It's great with everything!


Soy Dipping Sauce
Makes a little over 1 cup

INGREDIENTS

1 tablespoon sesame oil
2 teaspoons minced garlic
1 scallion (slice thinly; separate whites and greens)
1 teaspoon red pepper flakes (optional)
1/4 cup rice wine vinegar
1/2 cup granulated white sugar
3/4 cup all-purpose soy sauce

INSTRUCTIONS

In a small sauce pan, heat up sesame oil on medium high.
Add garlic, whites of scallions and red pepper flakes. Gently fry until garlic starts to brown.
Stir in vinegar, sugar and soy sauce. Simmer on low heat for 2-3 minutes.
Sprinkle with green part of scallion when ready to serve.
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