Imported from the web

Pajeon (Korean Green Onion Pancake)

Name: Pajeon (Korean Green Onion Pancake)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: East Asian
Ingredients: 1 handful Wild green onions or regular green onions (Cleaned, washed, drained, and cut into 5-inch pieces); 0.5 cup All-purpose flour; 0.5 cup Water; 1 tsp Soybean paste (Doenjang); 0.5 tsp Sugar (For the batter); 3 tbsp Vegetable oil (For cooking the pancake); Chopped squid (Optional seafood addition); Chopped mussels (Optional seafood addition); Fresh oysters (Optional seafood addition); 2 tbsp Soy sauce (For the dipping sauce); 1 tbsp Vinegar (For the dipping sauce); 1 tsp Sugar or honey (For the dipping sauce); Onion (Chopped; for the dipping sauce); Green or red chili peppers (Chopped; for the dipping sauce); 1 tsp Roasted toasted sesame seeds (For the dipping sauce)

Recipe by maangchi.com

Imported by Starr2 on SeeMeCook

A crisp, savory Korean pancake made with green onions, a lightly seasoned flour batter, and soybean paste. It is served hot with a tangy soy-vinegar dipping sauce and can optionally include seafood.

1 servings25 minEast Asian

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Ingredients

1 handful Wild green onions or regular green onions (Cleaned, washed, drained, and cut into 5-inch pieces)
0.5 cup All-purpose flour
0.5 cup Water
1 tsp Soybean paste (Doenjang)
0.5 tsp Sugar (For the batter)
3 tbsp Vegetable oil (For cooking the pancake)
Chopped squid (Optional seafood addition)
Chopped mussels (Optional seafood addition)
Fresh oysters (Optional seafood addition)
2 tbsp Soy sauce (For the dipping sauce)
1 tbsp Vinegar (For the dipping sauce)
1 tsp Sugar or honey (For the dipping sauce)
Onion (Chopped; for the dipping sauce)
Green or red chili peppers (Chopped; for the dipping sauce)
1 tsp Roasted toasted sesame seeds (For the dipping sauce)

Steps

1
Clean, wash, and drain a handful of wild green onions, or use about 10 stalks of regular green onions. Cut them into 5-inch pieces.
2
In a bowl, mix the flour, water, soybean paste, and sugar until the batter is smooth.
3
Place a non-stick pan on the stove and heat it.
4
Add the vegetable oil to the heated pan.
5
Arrange the green onion pieces parallel to one another in the pan, forming a rectangle.
6
If using seafood, place chopped squid, mussels, or fresh oysters on top of the green onions before adding the batter.
7
Pour the batter evenly over the green onions and any optional seafood.
8
As the pancake cooks, pat it, press it lightly, and shape it with a spatula so it maintains a neat rectangle.
9
After a few minutes, when the underside is crispy and golden brown, turn the pancake over.
10
Cook for a few more minutes, until the second side is crispy and golden brown, then flip or turn the pancake over again.
11
Cook for another minute, then transfer the pancake to a serving plate.
12
In a small bowl, mix the soy sauce, vinegar, sugar or honey, chopped onion, chopped green or red chili peppers, and toasted sesame seeds to make the dipping sauce.
13
Serve the pancake hot with the sauce.

Notes

The recipe makes one rectangular pancake about 6 × 7 inches. The source does not specify exact quantities for the onion or chili pepper in the dipping sauce, or for optional seafood. The source suggests grocery-store green onions as an alternative to wild green onions.