Savory scallion pancakes are a favorite snack and appetizer in Korea, and often enjoyed in restaurants. This version is studded with clams—jogae—and demonstrates just how easy it is to make at home.
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup flour
- 1/4 cup rice flour
- 2 egg whites
- 1 cup water
- 1/2 cup fresh cherrystone clams, chopped
- 2 bunches scallions (white parts only), cut into batons
- 2 tablespoons serrano or green Thai-bird chilies, sliced
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/4 cup soy sauce
- 1 clove garlic, chopped
- 2 teaspoons chopped scallion
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon vinegar
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden.
- To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 192 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 6 mg |
| Sodium | 721 mg |
Reviews
I must say this recipe was good, but something was missing to give it a WOW. The sauce was great with sushi. Overall, this being my first time making this pancake, it was easy and my family enjoyed having different meal. I will try this recipe again, but I will try to ask what the missing ingredient was.