Tuesday, September 16, 2014

Seoul Food.

This is a variation on something I make a lot, only instead of pancakes, I put the chicken and slaw inside tortillas.  I wanted to do something a little more involved, so I gave these a shot. These would make a fun appetizer if you make the pancakes tiny, with a tiny bit of slaw and a tiny bit of the chicken, but they can be messy, so having a fork is a must.

Scallion Pancakes with Korean Barbecue Chick'n and Asian Slaw
makes four servings

1 package Simply Balanced meatless Korean Barbecue Chicken, prepared

For the pancakes:

1 cup all purpose flour
1/2 tsp baking soda
pinch salt
1 tsp sugar
1 flax or Ener-G egg
1 tbsp canola oil
1 tsp sesame oil
1 tbsp shoyu
1 1/2 cups water
6 scallions, trimmed and sliced
2 tsp crushed red pepper

Combine the dry ingredients.  Mix wet ingredients. Combine the wet and dry until just mixed. Fold in the scallions and red peppers. Heat skillet over low-medium heat, spray with cooking spray. With a measuring cup, pour a half cup or so of batter onto the skillet.  When edges turn dry, flip.  Cook for about a minute, and move to a plate.  Repeat with the rest of the batter.

For the slaw:

4 cups shredded cabbage
1 cup bean sprouts
3 heaping tbsp vegan mayo
1 tbsp rice vinegar
1 tsp shoyu
2 tsp sesame oil
sriracha to taste
1 tbsp black sesame seeds

Mix all that up in a big bowl.

Serve barbecue chicken with pancakes and slaw.