of ideas…
cooking is fun – whether we follow a recipe exactly or just throw something together. When throwing things together – you sometimes end up with a winner or you end up tossing it to the dogs. Mochi is grinning 
Last night was a throwing things together kind of dinner. I have a nice patch of garlic chives in the yard. When we moved here back in ‘97 my mom gave me a few bulbs and they have multiplied into a very healthy corner in one of the raised beds. (A few months back I was able to return the favor as her patch had been dug up by some kind of night creature.)
I kept thinking I have to use some of the chives up – one of my favorites ways is in Korean pancakes – Pa Jeon. Which is really scallion pancakes but garlic chives work just as well. Scallion pancakes are either made with wheat flour or ground mung beans. I like the mung bean version just fine but it is a bit more involved than the wheat flour version – soaking and grinding takes a little pre-planning. I can post about those another time.
I’ve been trying to heath-i-fy the wheat flour recipe by using whole grain flours, be gluten free, egg free and a bit higher in protein for P who is vegetarian. One day I used all buckwheat flour…it was a bit too…well, buckwheaty.
With my socca craze I decided to try replacing the wheat flour with a 50/50 garbanzo flour and buckwheat flour mix. We ate them all up so I guess we ended up with a winner.
Here is the Recipe:
Korean Vegetable & Garbanzo/Buckwheat ‘Socca’
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*Pancakes*
1/2 cup buckwheat flour
1/2 cup garbanzo flour
3/4 teaspoon sea salt
1 tablespoon sesame oil
1 cup water
1/3 cup garlic chives — cut into 1/4-1/2″
vegetable oil for pan frying
*Dipping Sauce*
1 tablespoon tamari soy sauce
1 tablespoon rice wine vinegar — unseasoned
1 teaspoon sesame oil
1 pinch chili flakes — Korean style with no seeds, optional
Whisk together all pancake ingredients so there are no lumps.
Heat a 10 inch cast iron pan over medium heat until hot. Add about a tablespoon of olive oil. Pour about 1/3-1/2 cup of batter into pan. Cook until bottom is turning brown – this should take at least 3-4 minutes so turn up or down the heat as needed. Flip and cook until cooked through and brown. Transfer to plate and keep warm in a low oven. Cook remaining pancakes – you should have enough batter for 4-6 depending on how thick or thin you made them. Serve them cut into quarters with the dipping sauce.
Variations: Add any and all kinds of thin sliced vegetables in any combination like: scallion, leeks, green garlic, spring onions, asparagus, green beans, zucchini, carrot, peppers, shiitake mushrooms, button mushrooms, etc. This batter can probably take up to a 1/2c to 3/4c of cut up vegetables. This recipe is a great way to use up any odds and ends of veggies in the frig.
Enjoy!
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2 Responses
June 25th, 2006 at 12:56 pm
As someone who loves Asian food of all types, I can say your recipes sound intriguing. I will quote them on my website at http://www.GoDairyFree.org in the recipes (if you don’t mind) on occasion, and link to your blog. Thank you!
June 27th, 2006 at 5:40 am
Hi Alisa,
Thanks for coming by and linking. I’m glad you enjoy the recipes and hope you get to try some out.
Cheers!
Sandy
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