While we’re on the topic of Asian food, here’s a super easy recipe for gluten-free, dairy-free Korean green onion pancakes made with rice flour, from The Gluten-Free Asian Kitchen. Normally made with wheat flour, the switch to rice flour is a seamless one for this recipe. Perfect for an afternoon snack or dinner accompaniment. Or for a heartier version, chop up your favorite protein or even kimchi and add to the batter (use about 1/3 cup per pancake). Enjoy!
Ingredients (serves 6):
1 cup white rice flour
1 teaspoon salt
1/2 teaspoon Korean chili powder (or substitute 1/2 teaspoon paprika mixed with pinch of cayenne pepper)
2 eggs, beaten
3/4 cup cold water
6 green onions, white and green parts, thinly sliced
1/4 cup finely diced red bell pepper
1 or 2 jalapeno chili’s, thinly sliced
1 1/2 tablespoons vegetable oil, plus more if needed
Gluten-free soy vinegar dipping sauce, for serving (see below)
In a bowl, whisk together rice flour, salt, chili powder, eggs, and cold water. Fold in the green onions, bell pepper, and jalapeno (and any additional fillings per the note above).
Line a plate with paper towels.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium-high heat. Stir the batter. Scoop out 1 cup of the batter and add it to the pan, forming it into a thin pancake. Cook for 3 minutes and flip the pancake using a spatula. Lower the heat to medium. Continue cooking until the pancake is crisp and brown, 3-5 minutes longer. Transfer the pancake to the prepared plate. Repeat the process, stirring the batter well before each pancake. Remember to start each pancake over medium-high heat. Serve the pancakes hot from the pan or keep warm in a low oven while you prepare the rest. Cut the pancakes into wedges and serve with the dipping sauce.
Soy Vinegar Dipping Sauce
Ingredients (makes about 1/2 cup):
1/4 cup gluten-free soy sauce/tamari
3 tablespoons unseasoned rice vinegar
1 1/2 teaspoons sugar
1 teaspoon toasted sesame oil
2-3 slices fresh jalapeno or large pinch of red pepper flakes (optional)
Stir together all the ingredients in a small serving bowl. The dipping sauce will keep, covered, in the refrigerator for about 1 week with fresh jalapeno or 2 weeks with red pepper flakes.