Recipe: Delicious Pajeon (spring onion pancakes)

Recipe: Delicious Pajeon (spring onion pancakes)

- in Spring Onion

Pajeon (spring onion pancakes). Flour, green onion, soybean paste, sugar, vegetable oil, water. I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip. The word jeon, while often translated as pancake Honestly, Korean cuisine has so many different types of pancakes whose descriptions overlap each other, that it is easy to get confused with what is.

Pajeon (spring onion pancakes) Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook, while the size and variety of the kimchi section rivals that of emporium produce departments back home. Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, haemul pajeon is a seafood and spring onion pancake. You can cook Pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pajeon (spring onion pancakes)

  1. It’s 1 bunch of spring onion.
  2. You need 1 of egg.
  3. Prepare 1 of hot chili pepper.
  4. You need 1 of onion.
  5. It’s 2 cups of seafood (prawns, squid, etc.).
  6. You need 2 cups of flour.
  7. It’s 1 cup of cold water.
  8. Prepare 1/2 tbsp of salt.
  9. You need of vegetable oil.

Add spring onion and sesame seeds, and stir to combine. Make Korean pancakes with this easy scallion pancake recipe (pa jeon or pa jun). You might also see it written in English as pajeon or pachon. You can add thinly sliced red chile peppers and white onions to pa jun.

Pajeon (spring onion pancakes) instructions

  1. Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces..
  2. In a mixing bowl, combine all ingredients except for the vegetable oil and mix well..
  3. Coat a large frying pan with about 3 tbsp vegetable oil on medium-high heat. Add about a quarter of the batter and flatten it into a large pancake..
  4. When the bottom has slightly browned, carefully lift up one side of the pancake and flip it. When both sides have browned, flip once more and remove from heat; the surface should be crispy. Repeat for every pancake..

Add remaining ingredients (Seafood and Spring Onion Pancake) and mix well to coat. Serve hot with the dipping sauce. Mushrooms and kimchi may be used to replace seafood mix for a vegetarian option. Pajeon literally translates as green onion pancakes, but since I love seafood so much (and I think The official Korean name for this seafood and green onion pancakes is Haemul Pajeon (해물파전). But really, you can throw in any seafood kinds you like here – clams, mussels, oysters, lobster meat etc.

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