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 track the history of recipes way back into distant history, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During Roman times 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef informs us how the ancient chefs made use of a good variety of herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Closer to modern times, there were a couple of interesting cookery books dating from the 1300s ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that we all know today, but rather recipes for the types of meals served to the nobility of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as parsley and basil. The introduction of these new culinary ideas created an outbreak in recipe publications, the majority of which are now in private libraries. By the time we get to the twentieth century, cookery publications were increasing in popularity due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Korean Home Style Scallion Pancakes recipe.
