Chosen Foods Non-GMO 100% Pure Extra Virgin Sesame Oil Description
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100% Pure
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A Little Nutty, But Down to Earth and Bold When Needed
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Try On a Stir Fry or In Your Salad Dressing
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Great for Dressing, Drizzling, Sauteing and Marinating
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Non-GMO Project Verified
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Kosher
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' else 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 |
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| Calories | 130 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 6 g | |
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| Monounsaturated Fat | 6 g | |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Other Ingredients: Sesame oil.
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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!
