Tag Archives: green onion

Jalapeno and green onion pancake

02 Wednesday Oct 2013

Posted by in breakfast, Korean, quick and awesome, snacks, Vegetarian

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Korean green onion pancake

I mentioned I had some green onion leftover from my trip to a Korean grocery store and here you see what has become of it. I added a beautifully green jalapeno (minus the seeds) to bulk the pancakes out a bit and add some spice. All that’s missing now is some dipping sauce. Serve on it’s own or as part of a Korean meal with rice and kim chi.

Ingredients for 4-5 small green onion and chili pancake
One large green onion or three spring onions washed and chopped
1 fresh jalapeno pepper, deseeded and chopped finely
1 cup flour
1 1/2 cup water
dash soy sauce (or fish sauce)
salt
1 egg
olive oil for frying

Dipping sauce
3 tbs soy sauce
1 tbs rice vinegar
1 tsp sugar
1/2 tsp sesame oil or toasted sesame seeds
1/2 garlic clove minced
sliced red chili (optional)

jalapeno
jalapeno
1. Add all the ingredients together and whisk until blended. Don’t over blend. This is a runny pancake as you want it to be thin and crispy.
2. Heat up a tbsp of olive oil in a frying pan and ladle in the batter. Spread it around with a spatula to form a thin, even layer. Flip over when one side golden and crispy and cook the other side. Serve with dipping sauce or on it’s own.
There are many variations to these pancakes. An assortment of shredded veggies is delicious and if you are not vegetarian, shrimp or chicken can be added.
Korean green onion pancake

Farmer’s market Korean-inspired frittata

28 Saturday Sep 2013

Posted by in breakfast, eggs, healthy, the basics, Vegetarian

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bok choy frittata
Say what? Korean frittatta? Well, kind of. I got inspired from this Food and Wine magazine’s asparagus and bok choi frittata when thinking what to do with all my fresh green goodies. Two exciting things had to happen for this frittata:
1) There was a farmer’s market at my kids’ school and they brought home a load of purple bok choy, and
2) I had recently been to H Mart, a huge Korean supermarket in Edison, NJ, where I picked up (among MANY other things) Korean green onion, enough sesame oil for a year, go chu jang (Korean bean chili paste) and Korean spinach and green chili.

A word or two on Korean green onion. These babies are huge. It’s like if Jack were a spring onion, this is who would be waiting for him at the top of the beanstalk. I plan on using some of these onions for savory Korean pancakes but I could spare one for a frittata. Meanwhile, the purple bok choy… I used one bunch already for a vegetarian ramen soup and I wasn’t feeling like sauteeing or braising the other one. Into the frittata as well. Here’s a pic of my treasures (I forgot to add the ginger to my portrait!):

asian frittata
All chopped and nicely prepped:

bok choy, sesame oil
A close up the Korean green onion, chopped:

korean onion

For three people
7 or 8 eggs whisked with salt and pepper
large green onion or 2 or 3 spring onion chopped at an angle
1 bunch bok choy chopped
1 small bunch spinach chopped
2 cloves garlic sliced thinly
1/4 thinly sliced green chili or bell pepper
1 small piece ginger, minced
plain sesame oil or vegetable oil for frying
toasted sesame oil for serving
go chu jang or sriracha for serving (spicy, optional)

1. Heat up plain sesame oil or olive oil and gently warm up the garlic, ginger and chili or bell pepper for 1 minute.
2. Turn up heat slightly and add in the spring onion, bok choy and spinach. Gently fry so that the vegetables are just cooked. They should still be crunchy. Pour the egg mixture in, making sure it is even.
3. Put a lid on the frying pan to cook as much as you can on the stove. Finish the top under the broiler in the oven. Don’t burn the bottom of the egg. Don’t overcook the egg either. If you are careful, it is not hard to get it perfect. Serve with a drizzle of toasted sesame oil and go chu jang (or sriracha!) if you want spice.

bok choy frittata