Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pajeon (spring onion pancakes). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pajeon (spring onion pancakes) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Pajeon (spring onion pancakes) is something that I have 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 particular recipe, we must first prepare a few components. You can have pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pajeon (spring onion pancakes):
- Prepare 1 bunch spring onion
- Get 1 egg
- Get 1 hot chili pepper
- Prepare 1 onion
- Get 2 cups seafood (prawns, squid, etc.)
- Get 2 cups flour
- Make ready 1 cup cold water
- Prepare 1/2 tbsp salt
- Make ready vegetable oil
In a mixing bowl add soy sauce, rice vinegar, sugar chilli & garlic. Heat up a pan and coat. Add onions and stir to coat in batter. Heat oil in a large frying pan over medium heat.
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.
You may need a couple more tablespoons but add one tablespoon at a time. 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. Make Pajeon: combine leftover vegetables with a simple batter and fry up some Korean Savory Pancakes! Hands up if you're obsessed with take-out style scallion pancakes!!
So that’s going to wrap it up with this special food pajeon (spring onion pancakes) recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
