Cong you bing, also known as scallion pancake, is a Chinese dish. I did not make scallion pancakes! I repeat, I did not make scallion pancakes!
I followed the instructions on the package, and ended up making haemul pajeon, which is a Korean savory pancake mixed with scallions and seafood.
I guess you could say I cheated a little with this recipe. After a trip to our favorite Korean grocery store (*cough cough* H Mart *cough cough*), we bought a package of pancake flour with simple instructions: mix with water, scallions, seafood, etc., and fry. Maybe that's not “authentic” enough for you, but oh my goodness I don’t have all day to stand in front of the stove! Yes, the peppers were frozen, yes the seafood was frozen too, but that doesn’t mean the food was inedible!
Frozen ingredients = time savers
This was super easy to make, thanks to the flour and the frozen ingredients. Here's the brand of flour I used--I'm sorry the quality isn't very good, but maybe you can find something like this in your local Korean grocery store:
We also have a green onion plant thanks to the onion my mom planted a few weeks ago. It was already sprouting some scallions (actually I learned these aren't scallions, they're onion sprouts...sorry...never said I knew everything):
You will need:
1 c. Korean pancake flour (highly recommend store-bought to save time)
Cold water (amount determined by package)
scallions (amount to liking)
Optional: veggies, seafood, etc.
minced ginger (about 1 tbsp)
2 tbsp sugar
3-4 tbsp soy sauce
Chop up the scallions and set them aside. Fry your fillings in a separate pan (if you’re taking that route) and start mixing the flour with water. Add the scallions and other fillings, mix, and start frying! You should have delicious pancakes in about 10-20 minutes!
For the dipping sauce, mix together minced ginger, sugar, and soy sauce until sugar granules have disappeared.
Makes about 10 medium-sized pancakes