
Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customized to your liking
Ingredients
Batter
Dry Ingredients
1 cup flour of choice
1/2 tbsp baking powder
3 tbsp corn starch or potato starch,
1 tsp salt or black salt (kala namak)
1 cup room temperature water, plus additional 2-4 tbsp water to adjust consistency
1 1/2 tbsp sesame oil
Vegetables and Mushrooms
1 small white onion sliced cone #4
1 small carrot peeled cone #2
1 bunch scallions sliced thin
2 large king oyster mushrooms halved then thinly sliced
2 green chiles or jalapeños thinly sliced (optional for heat)
Oil for cooking
In a large mixing bowl, add in all the dry ingredient. Mix well.
Slowly pour in the water while mixing. Mix until you’ve reached a batter consistency. Add the sesame oil and then mix. If the batter is still too thick, you can add 2-4 tbsp more water.
Another option for the batter is to mix in the veggies into the batter and mix evenly to coat. If doing so, you'll just need to evenly spread the batter with the veggies later on when cooking. Cooking the pancake: Heat a 12 or 10” skillet over medium high heat. Note that the size of your pancake will depend on the size of your pan.
important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter. Add enough oil to add to coat the surface of the pan. Once hot, add in the sliced onions, carrots, scallions, chiles, and mushrooms—basically enough veggies to almost cover the pan. Leave to cook to a tender crisp for 1-2 minutes.
Skip this step if you mixed the veggies into the batter.
Scoop around half of batter into the pan and carefully spread to cover the vegetables. Note that the amount you add will depend on the size of your pan.
Place more veggies on the top of the pancake and carefully press down onto the batter. Lower the heat to medium. You can cover the pan to allow the inside of the pancake to cook especially if you’re making a thicker pancake. Cook for 4-5 minutes over medium heat.
Once it’s golden-brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.
Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce, but you can enjoy it plain too!
I also find it a lot easier to cut the pancakes using a pair of scissors.
Dipping Sauce
1 tbsp tamari
1 tbsp water
1 tbsp rice vinegar
1 tsp raw sugar or maple syrup feel free to adjust according to desired taste
1 tsp toasted sesame oil
1/2 tsp sesame seeds
Chili flakes or powder optional
Chopped scallion optional
Comments
Post a Comment