Korean Pancakes with Asparagus Inspired by Ottolenghi
What is a better way starting into this great season of warmer weather, shorter styles and longer evenings then the great taste of Asparagus. In this case, combined with korean ingredients on the base of pancakes. The sauce on top would be enough of a reason to read this post and try the dish. The match of the three ingredients, asparagus, pancake and the sauce offered a taste explosion.
Introduction:
Welcome to the sixth post of FlavoursbyJan. Today, I'm sharing a dish that's been on my bucket list for a while. As I lay in bed Sunday morning, scrolling through pictures of various savory treats like pancakes, I couldn't resist any longer. It was time to bring together my two cravings: salty pancakes and the refinement of asparagus.
I've noticed a trend in my cooking lately, leaning more towards vegetarian options. This dish, however, reaffirmed my belief that meat is hardly missed. It was simply perfect. Even though it's typically considered a breakfast item, I believe it's versatile enough to be enjoyed under any circumstances, offering a perfect standalone dish. I also had the fortune of sharing this meal with a vegetarian who loves asparagus as much as I do, so this truly marked the beginning of a great evening.
Why and where from?
The 'why' question should, in this case, be answered by simply looking at the picture. Asparagus in its season is a dream for any food lover.
The dish idea and 95% of the inspiration come from the Ottolenghi cookbook - Flavours. It's a fantastic book that has already fulfilled its purpose by introducing me to at least ten great dishes, each of which I've enjoyed immensely. The only times I deviated from the cookbook were in the amounts of water I added to the types of flour, the preparation of the asparagus, and the final sauce. I reduced the water by 20% because my dough was already moist enough, added a touch more salt, seared the asparagus first with some brown sugar before adding the dough around it, and also added a bit more honey than in the original recipe. I realize two of my changes involve adding sugar, but I adore the combination of salt, sugar, and the gochujang chili paste. It created a wonderfully flavorful experience. Additionally, I would recommend starting with a flat pancake, as it enhances the taste of the asparagus and provides the perfect sear.
Recipe:
• 135g flour
• 60g rice flour (not glutinous rice flour)
• 1 egg
• 325 ml ice-cold water
• 1½ tbsp Gochujang chili paste (adjust the amount according to spiciness; see p. 18)
• 5g coriander leaves, roughly chopped, plus more for serving
• ½ red chili pepper, deseeded and finely chopped (5 g)
• 75 ml sunflower oil
• 400 g green asparagus, woody ends trimmed, stalks halved lengthwise (280 g)
• 6-7 spring onions (120 g), halved crosswise and then lengthwise
• Salt
Dip:
• 50 ml light soy sauce
• 1 tbsp liquid honey
• 2 tsp sesame seeds, toasted
• 1 garlic clove, crushed
• ½ red chili pepper, deseeded and finely chopped (5 g)
Preparation:
Combine all ingredients for the dip in a small bowl, stirring thoroughly. In a large bowl, carefully mix both types of flour and ½ teaspoon of salt. In another bowl, lightly whisk the egg with the water, Gochujang, coriander, and chili. Make a well in the flour mixture, slowly pour in the wet ingredients, and briefly stir until smooth, but do not overwork. Heat a little over 1 tablespoon of oil in a non-stick pan (18 cm) over medium to high heat. Once hot, arrange a quarter of the asparagus in the pan so that the spears all point in the same direction, season with a tiny pinch of salt, and sauté for 1½-2 minutes, turning occasionally, until they soften and take on color. Add a quarter of the spring onions and sauté for 30 seconds. Pour in about a quarter of the pancake batter (about 140g), spread evenly, and cook for 2½ minutes. Flip the pancake and cook for another 2½ minutes on the other side until golden brown and crispy. Slide onto a plate and repeat with the remaining three pancakes. Adjust temperature and cooking time as needed. Divide the pancakes onto two plates and serve with the chopped coriander and dip.
Thank you for joining me on this culinary journey! Wishing you happy cooking adventures and flavorful moments ahead.