Jen Naylor finds that the ingredient she uses the most in her authentic Korean food is the scallion, also called spring onion. Jen grows her own scallions in containers just outside of the kitchen door so that she always has a fresh supply on hand.
You can grow spring onions easily by planting the root section of a plant you would buy in the grocery store. They will grow throughout the year and only need to be covered or brought indoors during a freeze. Just cut the stalks at the soil line to harvest and the plant will regrow to use again and again throughout the year.
Enjoy this recipe for a savory scallion pancake with dipping sauce:
Ingredients:
Pancake Batter:
- 1 cup flour
- 1/2 tablespoon baking powder
- 3 tablespoons potato starch
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups scallions cut diagonally 2” length
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon red chili flakes
- 1 teaspoon toasted sesame seeds
- 2 tablespoons thinly chopped scallion
- 4 tablespoons vegetable oil
Directions:
- Thinly slice fresh scallions diagonally into 2” sections. In a large bowl mix the flour, baking powder, potato starch, and salt with one cup of water. Stir in the scallions and place the mixture in the refrigerator until cold.
- Add vegetable oil to the frying pan and heat. Ladle the chilled batter into the hot pan. Fry until golden brown and crispy on the bottom then flip and press with a spatula. Remove from the pan when both sides are golden and crisp.
Mix soy sauce, rice vinegar, sugar, red chili flakes, and toasted sesame seeds to create a sauce. Stir in chopped scallion.
Keep up with Jen Naylor and everything delicious that she is growing and cooking at Sussex Farm.