Kid to me when they got home: Dad was really worried about what you might concoct.
Husband after dinner: thank you for making that.
So, yeah I had no idea what I’d make tonight, but I knew I’d be picking up a farm share and while I was very busy at work, a tweet caught my eye that said “Korean pancakes.” And it was perfect, in part because the form of martial arts (Kuk Sool Won) that the family does is from Korea. Plus, we’re going to Korea in the fall. It seemed to be fate.
This week, the farm share has:
- Radishes (MORE??)
- Green onions
- Garlic scapes
- Beets and beet greens
Even more proof that it was fate: the recipe called for carrots, scallions and zucchini, as well as pepper and potatoes. I had half a pepper in the fridge, so I went to the store and picked up another pepper and two potatoes, and I was set to make this meal, for an additional $4, my pantry and the farm share.
Like the original post said, it’s a three part meal. And, bonus! I used three beautiful cast iron pans for this meal. Have I mentioned how much I love my cast iron? It’s so much better than non-stick. It cleans up easily, it cooks amazingly and you get the good fats PLUS the iron (a big bonus for vegetarians) instead of … teflon. Do you want to eat teflon? I didn’t think so.
THE SAUCE: make this first and let it meld while you do the rest.
- 1/3 cup low-sodium soy sauce (or tamari for my gluten-free friends)
- 3 Tb. water
- 1 Tb. rice vinegar
- 2 Tb. sugar
- 1 Tb. sesame oil
- 1 minced garlic clove
- 1 tsp. sesame seeds
- 1/4 tsp. crushed red pepper
Put all of this in a little saucepan. (Teeny saucepan makes an excellent serving dish.) Heat until the sugar melts, set aside.
- 2 cups all-purpose flour (or rice flour or whatever gluten-free substitute works here)
- 1 1/2 cups water
- 1 large egg
- 1 1/2 tsp. salt
Whisk the eggs, add the flour, water and salt and mix. Set aside until you have chopped veggies.
Heat your pans. I used two skillets and heated up some oil. Are you afraid of oil? Don’t be. I mean, don’t go crazy with the oil and all that, but you need some oil for your health. And, your pancakes need it to taste good. The oil is good for your hair and nails and general health, so if you can learn to love oil and avoid cheese, your body will thank you.
Note: all the veggies are julienned, or at least chopped up very fine. The original post recommended a mandolin. Lovely, I’m sure, but so is my food processor. It mandolined for me, except the peppers and the onions. The first peppers I put in turned to juice, so I chopped those up by hand.
- 1 cup carrots
- 2 cups potatoes (I used a baking potato)
- 1 cup zucchini
- 1 cup red pepper
- Green onions, sliced up. I actually sliced these up like I always do, but you should do them in lengths if you’re looking for the way they are usually made.
Add this to the batter and stir. Then, start frying up your pancakes! I covered the pans with these babies and it took me TWO spatulas to flip them. I think they might have been a LITTLE thick, so next time I will add a little water, which was actually suggested.
I also doubled the recipe, which while I did it, I thought “YOU KNOW BETTER! NEVER DOUBLE A RECIPE WHEN YOU MAKE IT FOR THE FIRST TIME!” but it worked out as I have a big ol’ stack of these things and that made the family happy. In fact, the husband is going to make himself some Korean barbecue to eat with the rest of the pancakes tomorrow night. Also fortunate is the gigantic bowl I bought to hand out Halloween candy that was able to hold my vast amount of batter I’d concocted.
Now what to do with the rest of the farm share …