Today I feel puny. I am looking for a new job and a new place to live, the left side of my face is all kind of nauseating colors from a random softball injury and the weather outside is gray and drizzly. Oh, woe is me. Normally I would cook up a big batch of soup on a day like this, but there really isn’t time. What kind of comfort food can be whipped up quickly?
When I got an e-mail from PostLibyan with links to lots of pickle recipes, one of them went to David Lebovitz’s blog. Maybe it’s heresy to say it, but I’ve never dug around his site much. Today I did and found a recipe for Pa Jeon. I had been thinking about making these mostly because I have an H-Mart calendar over my desk that shows a huge picture of them. So that was a natural answer to the dilemma.
A hunt through the produce drawers produced no spring onions, so I used what I had. This was the result. Instead of spring onion, I used thinly sliced shallot and added some shredded collard greens. The dipping sauce was soy sauce and brown rice vinegar with finely diced shallot and thin slices of red chili given me by PostLibyan. The pickles are a japanese take on daikon kimchi. Very comforting.
Ingredients for the Greens
1 small shallot, cut into thin shreds
1/2 cup shredded collard greens
1 tablespoon vegetable oil
1 teaspoon soy sauce
2-4 tablespoons water
- Heat the oil over medium heat and saute the shallots until they start to wilt.
- Add the collard greens.
- Once they greens wilt, add soy sauce and water.
- Put a pot lid or drop lid over them and let them stew for 3-5 minutes.
- Once the greens are done to your liking, take off the lid and let any remaining liquid cook off.
Ingredients for the pancake batter
1/2 cup all-purpose flour
1/2 cup water
1 teaspoon sesame oil
a pinch of salt
a pinch of baking powder
- Mix all these ingredients.
- Pour pancake batter over the vegetables. Use a chopstick or a fork to make sure that the batter mixes into vegetables well. I put a pot lid over the pancake at this point. The mixture is fairly thick, and I wanted it to cook through without burning.
- Once it’s browned, turn it over and brown the other side.
Ingredients for the dipping sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon finely minced shallot
1 teaspoon thinly sliced chili
- Mix together and serve with the finished pancake.