British

Asparagus & Gochujang Pancakes From Yotam Ottolenghi & Ixta Belfrage

by:
May 26, 2021
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Photo by Julia Gartland. Prop Stylist: Veronica Olson. Food Stylist: Anna Billingskog.
Author Notes

Reprinted from Ottolenghi Flavor. Copyright © 2020 by Yotam Ottolenghi and Ixta Belfrage. Photographs copyright © 2020 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of Penguin Random House LLC. —Food52

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Asparagus & Gochujang Pancakes From Yotam Ottolenghi & Ixta Belfrage
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2
Ingredients
  • Dipping Sauce
  • 3 tablespoons light soy sauce
  • 1 tablespoon honey
  • 2 teaspoons white sesame seeds, toasted
  • 2 teaspoons unseasoned rice vinegar
  • 1 garlic clove, crushed
  • 1/2 red chile, seeded and finely chopped
  • Pancakes
  • 1 cup plus 1 tablespoon (135 grams) all-purpose flour
  • 1/2 cup (60 grams) rice flour (not glutinous rice flour)
  • Table or kosher salt, as needed
  • 1 large egg
  • 1 1/3 cups (325 milliliters) ice-cold water
  • 4 1/2 teaspoons gochujang (adjust according to the brand you are using)
  • 1/4 cup (5 grams) cilantro, both leaves and stems, roughly chopped, plus more to serve
  • 1/2 red chile, seeded and finely chopped
  • 5 tablespoons (75 milliliters) sunflower oil
  • 14 ounces (400 grams) asparagus, woody ends trimmed and discarded, spears halved lengthwise
  • 4 1/2 ounces (120 grams, or about 6 to 7 total) scallions, halved crosswise and then again lengthwise
In This Recipe
Directions
  1. For the dipping sauce: In a small bowl, whisk together the soy sauce, honey, sesame seeds, vinegar, garlic, and chile until well combined. Set aside.
  2. Put both flours into a large bowl, add ½ tsp salt, and mix well to combine. In a separate bowl, lightly whisk together the egg, water, gochujang, cilantro, and chile. Make a well in the center of the flour mixture, slowly pour in the wet ingredients, and whisk until just smooth; don’t overmix.
  3. Add just over 1 tbsp of the sunflower oil to a 7-inch/18cm nonstick pan on medium-high heat. Once hot, add one-fourth of the asparagus, all pointing in the same direction, and a tiny pinch of salt and cook for 1½ to 2 minutes, turning the asparagus over a few times, or until beginning to soften and color. Add one-fourth of the green onions and cook for 30 seconds more. Pour in about one-fourth of the pancake batter, spreading it to cover the bottom of the pan, and cook for 2½ minutes before flipping and cooking for 2½ minutes more, or until crispy and golden. Transfer to a plate and continue in this way to make four pancakes in total. You may need to adjust the heat and timings a little as you go along.
  4. Divide the pancakes among two plates, sprinkle with some chopped cilantro, and serve with the sauce alongside or lightly drizzled on top.

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