Chosen Foods Toasted Sesame Oil Non-GMO Description
Because of my big personality, I tend to be most loved in small doses. Grilled chicken will always say yes to have me over, and I get together with my stir frys at least once a week. To be honest though, I love meeting new foods, I'm just adventurous that way.
The only thing I'm a perfectionist about is myself. Nothin' in here but pure all-natural toasted sesame oil! I get along with everyone, except for chemicals, solvents and GMOs. They aren't on my guest list.
Directions
Keep me around 350°F when cooking.
Oil may solidify or become cloudy at low temperatures. Store at room temperature outside of direct sunlight.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 17
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 6 g | |
|
| Monounsaturated Fat | 6 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Sesame oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Korean Scallion Pancakes with Umami Dipping Sauce
There are a variety of
savory pancakes in Korean cuisine. Scallion pancakes (or panjeon) are one of the most popular variations. If you have an abundance of scallions, this recipe is a must try. The crispy pancake is soft in the center and is filled with yummy scallions in every bite. Paired with a dipping sauce bursting with umami, this makes for a delicious appetizer or snack.
Korean Scallion Pancakes with Umami Dipping Sauce
Pancakes
- 1 cup all-purpose flour
- 1 cup potato starch (can substitute with corn starch)
- 1 tsp baking soda
- 2 cups ice cold water
- 1 Tbsp. soybean paste ((Doenjang), can substitute with miso paste)
- 2-3 bunches scallions
- 4 Tbsp. canola oil
Dipping sauce
- 4 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- ½ Tbsp. toasted sesame oil
- ½ to 1 tsp. dried Korean chili flakes ((Gochugaru))
- 1 tsp. sesame seeds (toasted)
- 1-2 tsp. sliced scallions
Dipping sauce
- In ramekin, stir all ingredients until well combined. Set aside.
Pancakes
- Rinse scallions and pat dry. Cut into 3-in. pieces. Tip: If scallions are thick, cut each piece in half lengthwise.
- In medium mixing bowl, combine flour, potato starch and baking soda. Whisk to combine.
- In separate large mixing bowl, add water and soybean paste. Whisk until soybean paste is mostly dissolved. Tip: It’s important that the water is ice cold to slow the development of gluten helping you get a crispier pancake.
- Gradually add dry mix to wet mix, stirring in between to ensure the ingredients are thoroughly combined.
- Gently fold scallions into batter. Be careful not to over mix the batter.
- Heat large cast iron skillet or non-stick pan over medium heat (you may need slightly higher heat if using a non-stick pan). When the pan is hot, add canola oil.
- Ladle approximately 1/3 batter into pan. Try to shape the batter into a circle and spread scallions throughout pancake.
- Cook for 3-4 minutes or until bottom is golden brown. Flip and cook an additional 3-4 minutes. Remove from pan and rest on wire rack for a couple minutes. Repeat with remaining batter. Pancakes can be kept warm on wire rack in oven while you cook remaining pancakes.
- Cut pancakes into 8 slices. Serve warm with dipping sauce.
- Soybean paste and dried Korean chili flakes can be found at most Asian grocery stores.
- Order the rest of the ingredients you need to make this recipe at Vitacost.com!
