Georgia Magazine - February 2020 - 36

Republic, offers a diverse Latin menu,
including empanadas and the classic
Dominican dish pollo guisado (stewed
chicken, served with cooked legumes
and rice).
BuHi also seems to be the heart of
Bangladeshi cooking, a subset of Indian
cuisine. Panahar in Northeast Plaza
introduced Atlantans to Bangladeshi
cuisine, but now there are more options,
usually offering Indian fare as well.
Malaysian restaurants are few but
excellent, especially Food Terminal
in Chamblee and Mamak in Doraville.
Food Terminal, which now has a second
location in West Midtown Atlanta, also
offers Thai dishes.
Barbecue options along BuHi
include Chinese versions at BBQ Corner
2 in Doraville's Asian Square and classic
Southern 'cue found at Praise the Lard
BBQ in Buford. Want to sample Korean
barbecue? Try Han Il Kwan, open until
midnight daily, or Hae Woon Dae, open
until 6 a.m. Thursdays through Tuesdays.
Both Doraville restaurants cook over hot
coals; it makes a difference.
Scatterings of other cuisines-
Nigerian at Little Lagos, for example-
add even more variety to Buford
Highway's dining scene, which features
30 miles of some of the finest fare in the
country, creating a unique cultural and
culinary experience.
Jane F. Garvey is a food, wine and
travel writer from Decatur.
This month's recipes are examples of
dishes you might find in restaurants along
Buford Highway.

Georgia Magazine

JENNIFE

R J. HEW

ET T

Yi Fang Taiwan
Fruit Tea in
Doraville will
offer tastings of
its signature drinks
March 8 from
1-4 p.m.
February 2020

Sample cuisine
from 20-plus
eateries at the Taste
of Buford HWY event,
set for June 6 in
Doraville. See
bit.ly/tobuhi.

JANE F. GARVEY

GEORGIA Cooks

Dish Korean Cuisine

Korean pancakes come laden with various types of seafood, kimchi (fermented
cabbage), potatoes, beans and other ingredients. No matter the type, they will be accompanied by a dipping sauce. These are very filling, so an order is plenty for a meal
or serves as an appetizer to share.

KOREAN SEAFOOD PANCAKE
Dipping sauce
1/4 cup low-sodium or regular soy sauce
1 tablespoon rice vinegar
1 scallion, trimmed, minced, including some of the green part
1 clove garlic, peeled, minced
1 teaspoon gochujang (Korean hot sauce) or dried hot chili flakes, or amount to taste
1 teaspoon hoisin sauce
1/2 teaspoon minced ginger
1 teaspoon toasted sesame oil
Pancakes
2 cups all-purpose flour
2 cups water
2 eggs
1 bunch scallions, trimmed, cut into half-inch lengths, including some of the green part
4 cups mixed seafood (such as shrimp, bay scallops, clams, squid bodies), cut into small pieces
Vegetable oil or cooking oil spray, as needed

Preheat the oven to 170 degrees. Make the dipping sauce by combining the sauce
ingredients in a small glass container. Set aside.
To make the pancakes, combine flour, water, eggs, scallions and seafood in a large
bowl. Stir to combine thoroughly.
To fry the pancakes, choose a large flat pan and place over medium heat. Add
oil or cooking spray. When the pan is heated, ladle about 1 cup batter for smaller
pancakes or 2 cups for larger pancakes into pan. Cook about 10 minutes, or until the
bottom is browned, then flip and cook for another 5-8 minutes. Transfer pancakes to
a serving plate and keep warm in a low oven. Continue until all the batter is used. Cut
pancakes into wedges and serve them warm with the dipping sauce. Makes 8 (4-inch)
pancakes or 4 (8-inch) pancakes.

http://www.bit.ly/tobuhi

Georgia Magazine - February 2020

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