Simple Pajeon Recipe to Try At Home
We’re in the mood for something Korean and one of the easiest Korean dishes to make is pajeon (파전). What is it really? Well, pa (파) means green onion (scallions) and jeon (전) roughly means something that’s dipped in batter and fried. But not in a deep fried food kind of way. That’s called twigim (튀김) in Korean. In Korea, you can get different types of jeon—seafood, kimchi, tofu, oyster, the choice is endless!
Today we’ll share with you a basic pajeon recipe for you to try at home. Here are a few things to remember before you start:
- Make sure you pat dry the green onions/ seafood after rinsing them with water. Wet ingredients will make your pajeon soggy.
- Depending on which area you are at, green onions can be large and stalky. A good alternative to use is the Asian/Chinese chives
- Thinner batter will result in a crispier pajeon. Adding a bit of rice floor or cornstarch and using ice cold water for batter also helps with making the pajeon crispier.
- Try making a small test batch first to test thinness of batter vs. heat of pan. You don’t want your pajeon to be undercooked in the center.
- As for dipping sauce, you can go the traditional way of combining soy sauce, sesame seeds, and vinegar or just dip them in normal or Thai chilli sauce.
- The pajeons you make at home don’t have to be gigantic like the video below. Since you’re making it for yourself, how about making it in a size that’s easy to flip?
- If you don’t feel like cooking the pajeon layer by layer, you can mix everything up in the batter, and fry it as instructed.
A good bunch of green onions or Asian chives, washed and drained. Cut in half lengthwise
1 teaspoon sesame oil
½ red or green pepper
1 egg lightly beaten
¾ cup flour
2 tablespoons rice flour (or cornstarch)
½ teaspoon salt
1 teaspoon garlic, minced
½ teaspoon ginger, finely minced
1 egg, lightly beaten
¾ cup ice cold water (you may need more or less depending on desired batter thickness)
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
½ teaspoon sugar
A pinch of black pepper
A pinch of gochugaru (Korean red chilli pepper flakes)
- Prepare the green onions and pepper (if you decide to use them). Make sure you pat them dry to remove access water. Mix green onions and pepper with sesame oil.
- In a large bowl, prepare batter. Mix all the dry ingredients with ice-cold water and egg. Add a little more water until the batter is slightly thick but still runny. If you want crispier pajeon, make sure batter is thin.
- Heat 2 to 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Ladle in batter and spread it evenly into a thin round shape.
- Arrange green onion in a single layer on top of the batter and add a bit more batter on top. This is when you add the optional pepper too.
- Remember the optional lightly beaten egg? Spoon some of this egg on top of the layer of green onion and batter.
- Cook until the bottom is golden brown, and turn it over. You may have to add a bit more oil at this point. Turn up the heat briefly to medium high to crisp up the pancake.
- Press it down with a spatula and cook for another 3-4 minutes. Repeat process with remaining batter and ingredients.
- Serve hot with dipping sauce.
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