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Korean Scallion Pancake (Pajeon)

While making the beef bulgogi, I tried to prepare a side dish to go with it. Immediately I thought of Korean Pancake aka Pajeon. It doesn’t require much effort at all, except for slicing up the vegetables.
Here’s how to do it:
Ingredients:
  • 1 cup of scallions – sliced finely to 5cm long
  • 1/2 cup of carrots – sliced finely to 5cm long
  • 1/2 cup of plain flour
  • 1/2 cup water
  • Pinch of salt, sugar and pepper
Steps:
  1. Make a batter by mixing all ingredients in, including the salt, sugar and pepper
  2. Heat up a tablespoon of oil on a pan. When it’s heated up, using a ladle, scoop one ladle of the batter onto the pan and make sure it is spread evenly and thinly.
  3. While the pancake is cooking, press it with spatula to brown and crisps it.
  4. Turn over to the other side after 2-3 minutes. Let it cook for another 2-3 minutes as well.
  5. Serve it hot.
Cooksnaps

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