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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2
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
Ingredients
- Dipping Sauce
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3 tablespoons
light soy sauce
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1 tablespoon
honey
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2 teaspoons
white sesame seeds, toasted
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2 teaspoons
unseasoned rice vinegar
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1
garlic clove, crushed
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1/2
red chile, seeded and finely chopped
- Pancakes
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1 cup
plus 1 tablespoon (135 grams) all-purpose flour
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1/2 cup
(60 grams) rice flour (not glutinous rice flour)
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Table or kosher salt, as needed
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1
large egg
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1 1/3 cups
(325 milliliters) ice-cold water
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4 1/2 teaspoons
gochujang (adjust according to the brand you are using)
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1/4 cup
(5 grams) cilantro, both leaves and stems, roughly chopped, plus more to serve
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1/2
red chile, seeded and finely chopped
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5 tablespoons
(75 milliliters) sunflower oil
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14 ounces
(400 grams) asparagus, woody ends trimmed and discarded, spears halved lengthwise
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4 1/2 ounces
(120 grams, or about 6 to 7 total) scallions, halved crosswise and then again lengthwise
Directions
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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.
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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.
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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.
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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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