We were planning for a vacation in Seoul Korean this December, so I made a few effort searching for best and popular food in Korean..then I stumbled across an image of Korean style pancake that was loaded with green onions. I've made an entry on these pancake before. I described these pancakes as our"cucur udang / prawn fritter" identical twin. Yeah these pancake reminiscent so much of "cucur udang" howver these pancakes are more healthier since the cooking pancake style consumed less oil.
Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, rice flour, green onions and other additional ingredients depending on the variety. Beef, pork, kimchi, shellfish and other seafood are mostly used.
Pajeon is usually recognizable by the highly visible green onions. It is similar to a Chinese green onion pancake in appearance but is less dense in texture and not made from a dough. It is not to be confused with bindaetteok, which is a mung bean pancake. excerpted from Wikipedia
There are many variations of these pancake, you can tweak and get the right taste. You can also make as big as pizza size and slice like omelette or make it small like pancake. There's no fast rules on making these pancakes.
2 cups all-purpose flour, sifted
2 whole eggs, beaten
1 1/2 cups of water, approximately
1 whole bunch of green onions, half of them thinly sliced, the other part sliced thinly lengthwise
1 shallot, minced
150 fresh shrimps chopped
pinch of salt
1/3 cup of canola oil
Ingredients for Dipping Sauce:
- 1 lime, juiced
- 1 shallot, minced
- 2 tbsp white vinegar
- 1/2 cup of soy sauce
- 3 Thai Bird’s Eye Chilies, smashed
- Begin by adding everything but the oil, green onions, and shallots to a mixing bowl. Mix really well until you have a light pancake batter. The goal is to not have a thick batter, almost like a crepe batter, if you have ever made those.
- Fold in the green onions, shrimps and shallots, mixing along the way, then let the batter sit, at room temperature, for about ten minutes.
- During this time, make the sauce. Combine all of your ingredients, mix well, and set aside.
- When you are ready to cook the pancakes, heat a large skillet on medium heat. Add enough oil to coat the bottom of the pan.
- Ladle on the pancake batter, enough to almost fill the pan. Let these cook for about 4-5 minutes on each side. When the pancake is cooked on the bottom side, much like you would check for a classic, American pancake, flip, and cook on the other side for the additional amount of time.
- When the pancake is cooked, remove and place on a paper towel lined plate.
- Repeat, until the pancakes are cooked.
Pancake ini cukup terkenal diKorea, kalau di sini rasanya sama macam cucur udang, ezanya cuma ianya dimasak cara pancake, leper, malah tidak terhad dari segi bentuknya samada sebesar pizza mahupun sebesar pancake. Pancake ini kaya dengan daun awang ataupun kucai. Biasanya dicicah dengan kuah kicap campur dengan cili padi.
Next Post - Korean Rice Cake/ Green Tea Mochi