Korean home-style scallion pancakes

2 Pancakes

Ingredients

Quantity Ingredient
-cut into 2\"
Corn oil for frying 2 tb
1 ts Thinly sliced green onion 1/2 ts

Directions

DIPPING SAUCE

1 c Flour 4 Scallions, root ends trimmed 1 ts Salt lengths 1½ c Cold water, or enough to 2 oz Sweet red or green peppers,

~make moderately thin batter -in 2" juliened strips 3 oz Ground beef Soy sauce ½ ts Dried hot red chili flakes ¼ ts Korean sesame oil Toasted sesame seeds

In a large mixing bowl, combine flour, salt, water and beef. Add scallions and peppers; mix thoroughly but gently. Heat an 8-inch skillet over medium-high heat.

Pour in a little oil and reduce heat to medium. Add half the batter mixture. which should make a pancake about ¼-inch thick. Fry for 3 to 4 minutes, then flip pancake and fry another 3 to 4 minutes. Remove pancake and keep warm.

Heat a little more oil in the skillet and add remaining batter. Fry on both sides and remove from skillet. Slip pancakes onto a cutting board and cut each into 3-inch pieces. Quickly reassemble pieces in their original pancake shapes or present uncut pancakes which are then divided at the table. Serve warm with traditional Dipping Sauce. DIPPING SAUCE: Combine ingredients in a small bowl and serve at the table with pancakes. Makes about 3 tablespoons.

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