as seen in foodgawker #13278, 13.01.09
Pajeon is a traditional Korean pancake which is served as appetizer. It is a savory pancake which eats with a soy sauce & rice vinegar dipping sauce.
Tonight I have made the Korean Pancakes for the first time using a pack of Korean Pancake mix I bought recently in Zurich. It turned out great! I made a vegetable version without any seafood as I had been out the whole day and have to make something relatively simple but nice for dinner. Secondly, I wanted to try out to make sure I can make it successfully for the first time. I have been thinking if I should blog this as I did not make these pancakes completely from scratch, but they turned out so delicious that I thought good things should spread out more.
Meanwhile, I may have made a mistake by adding 2 eggs to the mix but they still turned out no problem, probably because the water I added was adjusted with a few tbsp more, I think as long as I can get the right consistency, it should be fine.
Normally when I visit the Korean restaurants, I actually do not fancy Pajeon too much as there are many other dishes for me to try and I need to save my stomach for my other favorite dishes. But tonight, I made this as a main dish, I could really enjoy Pajeon more properly. My hubby and I were both amazed how this vegetable dish could taste so fantastic that we didn’t feel we miss the meat tonight and he said we must repeat this again and try other variations.
Yield 6-7 pancakes
- 300g Korean Pancake Mix
- 400g cold water
- 2 eggs
- 1/2 tsp salt
- Pinches of white pepper
- 1 clove freshly minced garlic (I think the garlic made a difference especially for a all vegetable pancake)
- 1 50g chinese chives – cut into 5cm pieces and only use the green parts
- 1 carrot – grated
- 1 zucchini -grated
- 3 tbsp Soy sauce
- 1 tbsp Rice Vinegar (I used the Japanese ones which is used for sushi)
- 1 tsp sesame oil
- 1 tbsp chopped green onion (optional)
- Korean Chili Sauce (Optional)
- Prepare the vegetables as described above.
- Prepare the batter in a large mixing bowl by whisking the above ingredients until you get everything dissolved and a thick consistency mixture.
- Heat up a non-stick pan at medium high heat, add 2 tbsp of cooking oil to the pan.
- Instead of mixing all fillings into the batter, use a separate medium sized bowl, pour 2 spoonfuls of batter into the bowl and then add handful of carrots, zucchini and chives into the batter and mix well.
- Pour the mixture into the pan, shake gently to get the pancake flattened out evenly on the pan.
- Let it cook for about 3-4 mins and then flip to the other side and cook for another 3-4 mins. The cooked pancakes should be a bit crispy on the outside. (if you have 2 pans, you can panfry 2 pancakes simultaneously)
- Turn the pancake to a big plate and cut into pieces with a pizza cutter.
- Serve immediately with the dipping sauce. You can prepare one spicy and one non-spicy dipping sauce for kids.
I have found the following versions which I may try out in the future:
- If you like to make the batter from scratch, try this one from Korean restaurant guide
- Peter from Home Cooking Diary have enough variations to try out.
- Here is another version from NY Times