Editor’s Note: An earlier version of this recipe headnote lacked correct context regarding the inspiration for this dish. The updated version appears below.Food & Wine's Justin Chapple turns one of his favorite Korean appetizers on its head in this riff on pajeon, or scallion pancake. To give it more heft and heat, he adds plenty of green beans to the batter, as well as slices of spicy chile.

Justin Chapple
July 2016

Gallery

© Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the flour with the club soda, baking powder, salt and sesame oil.

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  • In a 12-inch nonstick skillet, heat the canola oil. Add the green beans and scallion pieces and stir-fry over moderately high heat until crisp-tender, about 5 minutes. Stir in the red chile and pour the batter evenly on top. Cook over moderate heat until browned on the bottom, about 5 minutes. Slide the pancake onto a plate, then invert it into the skillet and cook until browned on the second side, 3 to 5 minutes longer. Transfer to a platter and cut into wedges. Garnish with sliced scallions and serve with soy sauce.