Pajeon is one of our favourite dishes. It is a must-order dish at any Korean restaurant we visit.
The dish is surprisingly easy to make, as we found out through our experimentation at home. There’s only one problem, though. Our pajeon turns out pretty ugly, but trust us, the taste is there.
Happy Weekend! Cheers! 🙂
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Serves 2 to 3
- 1 bunch of spring onions, cut into about 6cm lengths
- 1/2 cup plain flour
- 1/2 cup water
- 1/2 tsp sugar
- 1 tsp miso paste
- 1 to 2 cloves of garlic, minced/crushed
- 1/2 tsp salt
- 1/2 tsp pepper
- Sesame oil
- Light soy sauce
- Black vinegar
- Optional: Some peeled prawns, chopped kimchi, chopped mushrooms, to make the pancake more interesting.
- Make the batter by mixing the flour, water, sugar, miso paste, garlic, salt, and pepper together until you get a smooth mixture.
- Add 3 to 4 tbsps of sesame oil to a pan on medium heat. Lay the spring onions out evenly and let them fry for about 1 minute.
- Spoon the batter onto the spring onions. Ensure that the batter covers them thinly and evenly.
- Optional: You may then place some peeled prawns, chopped kimchi or mushrooms or other ingredients you might like on top of the batter.
- Let everything fry up for about 2 to 3 minutes, till the base of the pancake is crisped up and golden brown.
- Flip the pancake over to fry for another 2 minutes to get it crisped up and golden brown on the other side. *Note: You may break the pancake up into smaller pieces using a spatula in order to make the pancake easier to flip.
- To make the pancake’s accompanying sauce, mix light soy sauce with black vinegar to taste. You may also enhance the sauce’s flavour by adding in chopped spring onions and/or chillies and/or minced garlic.