Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pajeon (spring onion pancakes). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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, refers to a variety of foods that have been coated with batter and fried in oil. And the word pa refers to spring onions (scallions).
Pajeon (spring onion pancakes) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Pajeon (spring onion pancakes) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pajeon (spring onion pancakes):
- Make ready 1 bunch spring onion
- Prepare 1 egg
- Make ready 1 hot chili pepper
- Make ready 1 onion
- Prepare 2 cups seafood (prawns, squid, etc.)
- Get 2 cups flour
- Prepare 1 cup cold water
- Prepare 1/2 tbsp salt
- Get vegetable oil
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. You could use green onions from a grocery store for this recipe. Mix the pancake flour with ice water and whisk until smooth.
Instructions to make Pajeon (spring onion pancakes):
- Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces.
- In a mixing bowl, combine all ingredients except for the vegetable oil and mix well.
- 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.
- 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. Pajeon are thin savory scallion pancakes traditionally paired with makgeolli (Korean rice wine). With their crispy exterior and soft insides, they make makgeolli taste that much more refreshing. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder. In a medium bowl, combine water, egg and kimchi.
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