Korean-Style Scallion Pancakes with Cucumber Salad
2 Kirby Cucumbers
1 Bunch Scallions
1 Clove Garlic
2 Tablespoons Soy Sauce
1 Tablespoon Chinese Black Vinegar
2 Teaspoons Sesame Oil
1 Teaspoon Sambal Oelek
1 Cup Club Soda
1 Cup All-Purpose Flour
1 Farm Egg
1/4 Cup Cornstarch
1 Teaspoon Baking Powder
1 Prepare the ingredients: Wash and dry the fresh produce. Cut the cucumbers in half crosswise, then lengthwise into ¼-inch thick slices. Trim off and discard the roots of the scallions, then cut the scallions into 1-inch pieces. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste.
2 Make the cucumber salad: In a medium bowl, toss the cucumbers with the sesame oil, half the soy sauce, half the black vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the salad to be. Let stand, tossing occasionally, as you continue cooking.
3 Make the dipping sauce: In a small bowl, combine the remaining soy sauce and remaining black vinegar.
4 Make the pancake batter: In a large bowl, combine the flour, cornstarch, baking powder, garlic paste, egg and club soda. Mix until smooth. Gently fold in the scallion pieces; season with salt and pepper.
5 Cook the pancakes: In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add half the pancake batter to the pan to make 1 large pancake. Cook 2 to 4 minutes per side, carefully flipping with a spatula, or until cooked through and browned. Transfer the cooked pancake to a paper towel-lined plate and season with salt. Repeat with the remaining batter.
6 Plate your dish: Cut each pancake into quarters and divide between 2 dishes. Serve with the cucumber salad and dipping sauce on the side. Enjoy!