Wednesday, April 27, 2011
After a stretch of eating out for a while, Mister and I made a pact to not eat out for the rest of the week. We have some nice Easter leftovers in the fridge (ate the ricotta, have NOW polished off all the ham, half of a rice pie, a fair amount of kielbasa, half a jar of horseradish and beets, a full paska bread...) and I'd been craving a ham omelet. However, surprise surprise, all those food blogs that I read have seeped into my brain and this little dish from Maangchi worked its way into my thoughts.
Since I'd noticed last week an abundance of chives growing wild by the train, I figured I'd scoop them up in lieu of the single plant I have out back. I wound up collecting a fair amount of chives, and a handful each of plantains and dandelion greens. Washed them all well, and concocted this delicious recipe:
-- 2 c. of greens, roughly chopped
-- 1 c. of ham, diced
-- 1/2 c. water
-- 1/2 c. flour
-- dash of soy sauce
-- 1 tsp. sugar
-- 4 eggs
-- 2 Tbs. soy sauce
-- 1 Tbs. rice vinegar
-- 1 tsp. sugar or honey
-- chopped onion (I used a little bit of the chives)
-- chopped green or red chili peppers (I used dried red pepper)
-- 1 tsp. roasted sesame seeds *optional
Heat frying pan. Prep filling and mix batter. When pan is hot, pour 3 Tbs. oil in. Throw the greens in, and the ham on top. As quickly as possibly, pour the batter over the entire thing. Tilt the pan around to cover all of the greens. After a couple of minutes, when the bottom is browned, flip the pancake. After a few more minutes, when the bottom is browned, flip the pancake again and cook for 1 min more before serving.
I served this with two potatoes worth of home fries and a drizzle of sauce on top.