VEGETABLE "PANCAKES"

I recently visited a Korean spa and after my treatment I stopped for lunch. I loved how beautiful the lunch was served and how many little side dishes they served in small dishes. One of those treats was Pa-Jeon a Korean style pancake which they had cut up in "pick up with your hand pieces". This is a popular dish served as a snack or appetizer but I'm thinking it would be perfect for a light dinner. These pancakes are usually made with a flour mix/batter, eggs and scallions. The dipping sauce is a mix of soy sauce and white vinegar. Translated Pa means scallion and Jeon means battered ingredient. You can find this recipe with many different vegetables but scallions are usually the main vegetable ingredient.
I have been busy in my kitchen trying this many different ways. I have decided to substitute the batter with a rice medley (or Quinoa) I used cooked brown and red rice and black barley. The mix that seems right to me is 1/2 veggies, 1/4 egg and 1/4 rice/grain mix. It comes out firm enough to be cut into pieces and served as a hand food. Your "pancake" should be crisp and firm. I'm hoping you like my spin on this Korean pancake inspired dish. This is a good idea for a light dinner and also really good for leftover veggies, left over rice or grains.
I have made these so many times and almost every time I add a different vegetable in. I really like cauliflower, broccoli or spinach in this dish. I really like that this is a use your hands -kind of dish, how fun!
In a mixing bowl whip up 2 eggs, 1/2 cup cooked rice or grain and 1 cup steamed vegetable, sea salt and pepper. In a non stick fry pan preheat on medium heat. Add in mixture for 8 minutes or until mixture is firm. Flip and cook for a few minutes on this side. "Pancake will be golden brown and firm. Place on serving plate cut into 1 inch pieces. Serve as an appetizer or as a light dinner.
Optional: any favorite dipping sauce, I like dill, cilantro or something spicy.
I have been busy in my kitchen trying this many different ways. I have decided to substitute the batter with a rice medley (or Quinoa) I used cooked brown and red rice and black barley. The mix that seems right to me is 1/2 veggies, 1/4 egg and 1/4 rice/grain mix. It comes out firm enough to be cut into pieces and served as a hand food. Your "pancake" should be crisp and firm. I'm hoping you like my spin on this Korean pancake inspired dish. This is a good idea for a light dinner and also really good for leftover veggies, left over rice or grains.
I have made these so many times and almost every time I add a different vegetable in. I really like cauliflower, broccoli or spinach in this dish. I really like that this is a use your hands -kind of dish, how fun!
In a mixing bowl whip up 2 eggs, 1/2 cup cooked rice or grain and 1 cup steamed vegetable, sea salt and pepper. In a non stick fry pan preheat on medium heat. Add in mixture for 8 minutes or until mixture is firm. Flip and cook for a few minutes on this side. "Pancake will be golden brown and firm. Place on serving plate cut into 1 inch pieces. Serve as an appetizer or as a light dinner.
Optional: any favorite dipping sauce, I like dill, cilantro or something spicy.

-and then I made it again with broccoli and I loved it even more! I used the same rice and egg mixture but added broccoli. WOW was this good. It is crisp and firm, something between a pancake and a omelet.
I'm hoping this encourages you to be creative in your kitchen.
It is so fun to put things together that are healthy and delicious.

To your good health,
Jan
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