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KOREAN HOME-STYLE SCALLION PANCAKES

You can use a mixture of any meats or vegetables...green onions, octopus and peppers being the most popular. Its very easy to make these pancake...simply mix flour and water and add what you wish and cook...and they are tasty.

Amount Measure Ingredient --

-------- ------------ --------------------------------

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.

DAK COCHU JANG BOEKUM (CHICKEN IN A HOT CHILI SAUCE)

Categories: Chicken, Korean

Yield: 6 Servings

2 lb Chicken parts; loose skin

-& fat discarded

5 tb Sugar

1 tb Garlic; chopped

1 Scallion; chopped

1 tb Ginger, fresh; chopped

2 tb Soy sauce

5 tb Gochu jang; hot fermented

-chili paste

2 tb Korean sesame oil

2 tb Toasted sesame seeds

1/2 c Water

“Koreans in the southern part of the country like salty and chili-hot

foods. The cities of Kwangju and Chongju in the southwest Korea,

are centers for this hot salty dish

1. Cut the chicken into 3-inch pieces. Divide the wings. Mix the

parts with the sugar and marinate for 1 hour or more (the sugar is a

tenderizer).

2. Mix together all the other seasonings -- garlic, scallion, ginger,

soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to

the chicken, and marinate for another hour.

3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the

chicken and marinade and simmer, covered, over low heat for about 1/2

hour, which is enough to cook the chicken and evaporate nearly all

the liquid. Stir the mixture once or twice during this process.

Serve warm with rice, salads and kimchi.

Source: “The Korean Kitchen” by Copeland Marks