Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, pajeon (spring onion pancakes). One of my favorites food recipes. This time, I will make it a bit unique. This will be really 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 popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pajeon (spring onion pancakes) is something which I’ve loved my whole life.
To get started with this recipe, we have to 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):
- Take 1 bunch spring onion
- Make ready 1 egg
- Take 1 hot chili pepper
- Prepare 1 onion
- Make ready 2 cups seafood (prawns, squid, etc.)
- Prepare 2 cups flour
- Get 1 cup cold water
- Take 1/2 tbsp salt
- Get vegetable oil
In a mixing bowl add soy sauce, rice vinegar, sugar chilli & garlic. Heat up a pan and coat. You may need a couple more tablespoons but add one tablespoon at a time. Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather.
Steps 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.
But it's on rainy, blustery days, when the skies seem bleak and the air feels damp, that the chef Sohui. Prepare the batter by combining the flour, water, miso paste, sugar and salt and whisking until smooth. Heat vegetable oil in a skillet. Make Pajeon: combine leftover vegetables with a simple batter and fry up some Korean Savory Pancakes! Hands up if you're obsessed with take-out style scallion pancakes!!
So that’s going to wrap this up with this special food pajeon (spring onion pancakes) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
