Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pajeon (spring onion pancakes). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pajeon (spring onion pancakes) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Pajeon (spring onion pancakes) is something that I’ve loved my whole life.
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).
To begin with this recipe, we must first prepare a few ingredients. 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
- Get 1 egg
- Get 1 hot chili pepper
- Get 1 onion
- Take 2 cups seafood (prawns, squid, etc.)
- Get 2 cups flour
- Make ready 1 cup cold water
- Get 1/2 tbsp salt
- Make ready vegetable oil
Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it's on rainy, blustery days, when the skies seem bleak and the air feels damp, that the chef Sohui. Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook, while the size and variety of the kimchi section rivals that of emporium produce departments back home.
Instructions 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.
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect complement to the crispy, fried pancake. Heat the vegetable oil in a frying pan over medium-high heat. Remove from the pan and keep warm while you cook the other pancakes. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
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