Pajeon 파전 Recipe

Name: Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soups Pajeon 파전 Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cups all-purpose flour; 0.25 cups rice flour (or cornstarch); 1 cups cold water; 1 egg; 0.5 tsp salt; 0.25 tsp black pepper; 10 green onions (scallions), long variety; 0.5 cups optional: small shrimp or thinly sliced squid (chopped); 0.25 cups optional: thin julienne carrot; 3 tbs neutral oil (vegetable, canola, or grapeseed); 0.5 tsp sesame oil (optional, for finishing); 3 tbs soy sauce; 1 tbs rice vinegar; 1 tsp water; 0.5 tsp sugar or honey; 0.5 tsp gochugaru (Korean chili flakes) or red pepper flakes; 0.5 tsp toasted sesame seeds; 0.5 tsp garlic (minced); 1 tbsp green onion (finely sliced)

Inspired by Seoul Gamjatang - Korean Restaurant Toronto | Pork Bone Soup

Time35m

Serves2

A crispy Korean pancake made with green onions, perfect for dipping in soy sauce.

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Ingredients

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Pancake batter & mix-ins

1 cups 00 bread flour

1/4 cups rice flour (or cornstarch)

1 cups cold water

1 Egg

1/2 tsp Celtic sea salt

1/4 tsp black pepper

10 green onions (scallions), long variety

1/2 cups optional: small shrimp or thinly sliced squid (chopped)

1/4 cups optional: thin julienne carrot

For frying

3 tbs neutral oil (vegetable, canola, or grapeseed)

1/2 tsp sesame oil (optional, for finishing)

Dipping sauce (yangnyeom)

3 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp water

1/2 tsp sugar or honey

1/2 tsp gochugaru (Korean chili flakes) or red pepper flakes

1/2 tsp toasted sesame seeds

1/2 tsp Garlic (minced)

1 tbsp green onion (finely sliced)

Method

Pancake batter & mix-ins

Prepare green onions

Wash and trim the green onions. Reserve the white and light-green bottoms separately from the long dark-green tops. Cut the white/light-green parts into 1- to 2-inch lengths and leave the long tops whole or cut slightly shorter if very long so they'll fit in the pan.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, rice flour (or cornstarch), salt, and black pepper until evenly combined.

Make batter

Beat the egg in a separate small bowl. Gradually whisk the cold water into the dry mixture until mostly smooth. Add the beaten egg and whisk until you have a slightly thin pancake batter (consistency similar to heavy cream). If using, fold in the optional chopped shrimp/squid and julienned carrot now.

Combine with green onions

Gently mix the prepared green onions into the batter so they are well coated. The batter should just coat the scallions; adjust with a tablespoon more water if too thick, or a tablespoon more flour if too thin. Let rest for 5 minutes while you heat the pan.

For frying

Heat a nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add 1 tablespoon of neutral oil and swirl to coat the bottom.

Pour and spread batter: Pour about half of the batter into the pan, starting in the center and quickly spreading outward with a spatula or by tilting the pan to form a thin, even circle about 7–8 inches across. Press the scallions down lightly so they lie flat and distribute any shrimp/squid evenly.

Fry until crisp: Cook 3–4 minutes until the bottom is golden brown and crisp. Add another 1 tablespoon oil around the edges and under the pancake (tilt the pan carefully). Flip the pancake using a large spatula (or flip in halves) and cook the other side 2–3 minutes until golden and crisp. Reduce heat slightly if browning too quickly.

Repeat for second pancake: Remove pancake to a wire rack or paper towel-lined plate. Add remaining 1 tablespoon oil and cook the remaining batter in the same way to make a second pancake.

Finish and rest: If desired, brush or drizzle a little sesame oil (about 1/2 tsp) over the cooked pancakes for aroma. Let rest 1–2 minutes to set the crust before slicing.

Slice and serve: Cut each pancake into 6 or 8 wedges and transfer to a serving plate. Serve hot with dipping sauce.

Dipping sauce (yangnyeom)

Combine sauce ingredients: In a small bowl, stir together the soy sauce, rice vinegar, water, sugar (or honey), gochugaru, minced garlic, and sliced green onion until the sugar dissolves. Taste and adjust: add more vinegar for acidity, more soy for saltiness, or more gochugaru for heat.