Signature Dish
The Seafood Scallion Pancake at Gom Ba Woo is Flavor Packed
Clip: Season 1 Episode 10 | 5m 37sVideo has Closed Captions
Gom Ba Woo Chef Myung-Suk Lee shows Seth how to make a seafood scallion pancake.
Seth Tillman heads to Gom Ba Woo, an exceptional Korean restaurant in Annandale, Virginia. Chef Myung-Suk Lee shows Seth how to make a seafood scallion pancake, a quintessential Korean food, which combines eggs, three types of flour, vibrant vegetables, abundance of fresh scallions and an assortment of seafood to craft a pancake that is as visually appealing as it is flavorful.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Signature Dish is a local public television program presented by WETA
Signature Dish
The Seafood Scallion Pancake at Gom Ba Woo is Flavor Packed
Clip: Season 1 Episode 10 | 5m 37sVideo has Closed Captions
Seth Tillman heads to Gom Ba Woo, an exceptional Korean restaurant in Annandale, Virginia. Chef Myung-Suk Lee shows Seth how to make a seafood scallion pancake, a quintessential Korean food, which combines eggs, three types of flour, vibrant vegetables, abundance of fresh scallions and an assortment of seafood to craft a pancake that is as visually appealing as it is flavorful.
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorshipSETH: Myung Suk.
MYUNG-SUK: Hello, how are you?
SETH: I'm good.
Nice to meet you.
MYUNG-SUK: Yes.
Nice to meet you.
SETH: Thank you so much for having me at Gom Ba Woo and uh I see a lot of scallions right here.
What is it that you're making today?
SETH: Yeah I like anything that's in pancake form so that sounds good.
And what kind of seafood is this?
SETH: Well that's great because I love seafood as well so how do you even get started on this?
SETH: So all of these scallions are for one pancake?
SETH: After Myung-Suk finishes slicing the scallions, she cuts some peppers and begins mixing the seafood, spices, and veggies along with eggs and three kinds of flour.
SETH: So you're almost helping kind of release some of those flavors when you mix by hand?
SETH: So this is uh this is more an art than a science?
You kinda do it all by feel.
SETH: Sounds good.
You're not messing around with that flame there.
(sizzling) SETH: Oh that is a nice sizzle.
I'm impressed that you're reaching right into that pan.
So what are you looking for while you cook?
SETH: It becomes so aromatic.
Here comes the flip.
Let's stand back.
(laughs) SETH: I'm impressed.
MYUNG-SUK: Yeah.
SETH: It's so crispy on the bottom.
SETH: I wasn't expecting a second flip.
MYUNG-SUK: Yeah.
SETH: Sounds great.
Myung-Suk this looks so good and it smells incredible.
How do we dig in?
SETH: That sounds amazing.
I'm gonna take a bite.
MYUNG-SUK: Taste good?
SETH: It tastes amazing.
Wow.
MYUNG-SUK: Thank you.
SETH: And I think one of the reasons I love it so much is there's so many ingredients there's not even that room for that much batter.
So it stays nice and light and crispy and not doughy at all.
And cooking it in that hot pan really helped bring out the flavor of those scallions too.
(laughs) There's a lot of them in there too so I think that helped.
But I'm also really curious about all these other dishes that are on the table here as well.
SETH: All right well I do love Kimchi.
SETH: It's such a nice balance too.
You know this nice sort of hot, rustic pancake but you have all these other flavors and textures that you can go to, to kind of balance your bite.
I really like that.
And it's been just so great to come down to Annandale and just see, you know, this whole Korean community that's been built up here.
How do you kind of uh find a way to set yourself apart with so many other restaurants in the area?
SETH: Well that's so clearly reflected in the food here so thank you for welcoming me into your kitchen here in Annandale and showing me how you put this haemul pajeon together.
It is delicious and uh, as our translator Kay was so kind to teach me...
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Video has Closed Captions
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Video has Closed Captions
Clip: S1 Ep10 | 7m 45s | Seth heads to Sō Korean BBQ where owner Sylvia Cho showcases their signature dish, galbi. (7m 45s)
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Signature Dish is a local public television program presented by WETA