I love Korean cuisine. And if I were to rate my favourite Korean dishes in order, it would probably look like this: dol sat bibimbap, kimchi jjigae, and pa jeon, or seafood pancake. Now I know there are many different types of Asian-style pancakes all across Chinese, Korean, Japanese, and Taiwanese cuisines, but sadly, I have only ever tried the Korean pa jeon and the Japanese okonomiyaki. And they are both so good and I figure, a cinch to make even though the first and only time I’ve ever made a proper pancake (buttermilk, made from scratch…and then topped off with slow cooked maple mustard pulled pork and maple syrup, mm) was earlier this year in the summer.
Continuing on with the theme ingredient of the week, baby bok choy, I decided to throw a spin on both the Korean and Chinese versions of the green onion pancake. How about a baby bok choy and green onion pancake? Yes?
YES! This recipe is right down my alley – simple, quick and delicious. It’s also really perfect for using up leftovers, raw or cooked. I’d definitely make different version of this using kimchi, leftover stir fries, broccoli, meat, bean sprouts, pasta noodles – you name it. The whole recipe comes together very quickly – only 15 minutes – prep and cook time included. Also, since the actual pancake batter is already flavoured, there is really no need to have a dipping sauce on the side as I have seen in most Korean restaurants where I’ve ordered the seafood version of this dish.
Baby bok choy and green onion pancake (adapted from Mastering the Art of Chinese Cooking, Eileen Yin-Fei Lo)
What you’ll need:
– 1 1/2 cups fresh baby bok choy, washed, dried, and chopped into 1/2″ pieces
– 2 stalks green onion, chopped
– 2 free range eggs, beaten
– 2 tbsp mirin
– 4 tbsps soy sauce
– 6 tbsps all purpose whole wheat flour
– 2 tbsps ghee, or vegetable oil
What you’ll need to do:
1. Beat eggs, mirin, soy sauce, and flour together. Gently fold in bok choy and green onion. Set aside.
2. On medium-high heat, melt 1 tbsp ghee or vegetable oil in a medium saucepan until hot. Pour batter in pan (in either one huge batch or two small batches, I did two) and cook for 2 to 3 minutes until the bottom is browned and crisped.
3. Slide pancake off into a plate, get another plate so that the cake is inbetween and flip. Heat the other tbsp of ghee/vegetable oil in the saucepan and slide the cake back into the saucepan so that the cooked/brown side is on top and the uncooked part is on the bottom. Cook for 1 1/2 minutes.
4. Slide back onto plate and cut into wedges. Makes 4-8 servings (entree, side dish).