Indispensable Korean Scallion Pancakes — Plus A Food Gal Giveaway
That quarter head of cabbage lingering in the fridge. The two carrots, once the epitome of crunch, now possessed of droopy ends. That once bright-white cauliflower head starting to go sallow. And those green onions now sadly going limp.
When I peer into my crisper drawer at home, it often feels like a race against the clock. Limiting my trips to the grocery store now means loading up with perishables all at once, each with its own limited life cycle. Tick, tick, tick. When I spy things beginning to wither, like Valentine’s Day roses after the bloom of the holiday has come and gone, I slump dejectedly.
But now, thanks to a genius recipe, I perk up immediately instead to the possibilities.
Because “Korean Scallion Pancakes” or “Vegetable Pajeon” was made for those bits and ends of veggies that hang around a little too long through no fault of their own.
Think Hanukkah potato pancakes gone Korean with kimchi instead.
This genius recipe, published in 2019 in the New York Times, is by one of my favorite food writers, Melissa Clark. She learned the recipe from Chef Sohui Kim of Insa and the Good Fork restaurants in Brooklyn.
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(Avery), of which I received a review copy. When Spungen cooks, she likes to break down the prep into stages so that it can be spread out over a day or two. That way, it’s less intimidating, especially if you’re cooking for company.
