It’s been a mostly sun-filled weekend here in the PNW. After the cold dark days, it’s always hard to imagine that the light is around the corner. Spring will return really soon and I have the gardening bug to prove it!

I set out some primroses, daffodils, violas and hyacinths in some pots. I also spent time cutting back the fountain grasses so that they can once again dazzle me with their brilliant display.

It’s always difficult to cook when one is alone but today inspiration struck and I made this delicious Korean pancake and dipping sauce. Delicious – thanks to Ji Yoon Yoo’s recipe on NYT. It was easy and before long, I was able to tame my hunger.

Korean Pancakes (Pa Jun)
Published: February 10, 2009
Adapted from Ji Yoon Yoo
Time: 15 to 20 minutes

For the dipping sauce:
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 1/2 teaspoons sugar, optional
Pinch of hot red pepper flakes.

For the pancakes:
2 teaspoons vegetable oil
2 large eggs
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt
1/2 cup very finely chopped vegetables (asparagus, broccoli, green beans, scallions) or chopped cooked leftover meat (chicken, beef, pork) or both. [I used scallions, snow peas, savoy cabbage - all sliced finely]

1. For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.

2. For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

3. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.

4. Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.

[I poured all the batter into a big non-stick pan and fried it up as one big pancake. To get it to crisp up, it took a little longer - about 5 mins on each side. It smelled so good especially when the scallions got in on the action.]