Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pajeon (spring onion pancakes). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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).
Pajeon (spring onion pancakes) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Pajeon (spring onion pancakes) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pajeon (spring onion pancakes):
- Make ready 1 bunch spring onion
- Make ready 1 egg
- Get 1 hot chili pepper
- Get 1 onion
- Get 2 cups seafood (prawns, squid, etc.)
- Make ready 2 cups flour
- Take 1 cup cold water
- Make ready 1/2 tbsp salt
- Get vegetable oil
In a mixing bowl add soy sauce, rice vinegar, sugar chilli & garlic. Heat up a pan and coat. 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.
Steps 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.
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!! Okay, well, these aren't the same thing. [Pancakes look more lovely when the stalks are somewhat uniform]. Prepare the batter by combining the flour, water, miso paste, sugar and salt and whisking until smooth.
So that’s going to wrap it up for this exceptional food pajeon (spring onion pancakes) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
