DIPPING SAUCE
Directions
1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2"
lengths 1 1/2 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
Corn oil for frying 2 tb
Soy sauce 1/2 ts Dried hot red
chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts
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 1/4-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.
Servings: 2 pancakes
Korean Home-Style Scallion Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Korean; Pancake
The History of Recipes
It is quite possible to follow the history of recipes far back into the distant past, in truth as far into history as early Egypt, and possibly even further. In practice though, generally, these early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to food historians are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. He also recounts how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later on, we find two interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of food on the menus of the rich and wealthy people of those days. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the East, such as basil and rosemary. These new culinary innovations was responsible for a surge in cookery books, most of which are kept safe in private collections. By the time we get to the 20th century, cookbooks were increasing in popularity mostly as a result of increased literacy, more free time and having more money to spend. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Korean Home Style Scallion Pancakes recipe.
