Pajeon is a traditional Korean savory pancake made with green onions (pa) and a variety of other ingredients. It's crispy on the outside, soft on the inside, and perfect as an appetizer, snack, or side dish. This recipe uses products from your webshop, www.k-ramen.eu, to ensure an authentic and delicious experience.
Ingredients:
- 1 bunch of green onions, cut into 2-inch pieces
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 1/2 cups cold water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup mixed seafood (optional)
- 2 tablespoons vegetable oil
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon chopped green onion
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
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Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour, rice flour, cold water, egg, salt, and sugar. Mix until you get a smooth batter.
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Add the Green Onions and Seafood:
- Add the green onions and mixed seafood (if using) to the batter. Mix well to ensure everything is evenly coated.
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Cook the Pancake:
- Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- Pour the batter into the skillet, spreading it evenly to form a round pancake.
- Cook for 3-4 minutes on each side, or until the pancake is golden brown and crispy.
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Make the Dipping Sauce:
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, chopped green onion, sesame seeds, and red pepper flakes. Mix well.
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Serve:
- Cut the Pajeon into bite-sized pieces and serve hot with the dipping sauce on the side.
Tips for Perfect Pajeon:
- Use cold water in the batter to ensure a crispy texture.
- Adjust the amount of green onions and seafood based on your preference.
- Serve immediately for the best texture and flavor.
- Serve with Makgeolli on a rainy day.
- If you want to find out more about the tradition when it rains, read more...
