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Thursday, March 27, 2014

Pajeon (Korean green onion pancakes)

Another Korean dish that highlights eggs and green onions (the other one is Gyeran-Jim), this time more pancake-like and strongly flavored with soy sauce. 
The delicious magical sauce (and I now think of the times when the British had just discovered it and made all sorts of speculations about it, like the fact that the Chinese were supposedly making it out of beetles :D) is added in the batter of the pancakes, as well as served next to them and the way it tastes it almost overwhelming and wonderful. Since it's a big component of the final taste, make sure you use a really high-quality soy sauce. 
Ready in no time and absolutely delicious. :)
Recipe source: here.

Last year: Eggplant, pomegranate and chickpea cous cous (vegan).
Two years ago: Mechouia salad (roast vegetables and tuna) (Tunisian).
Three years ago: Zucchini and coconut muffinsMelanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

Ingredients (serves 2):
  • 70 g flour
  • 125 ml water
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon soy sauce (plus more to serve)
  • 2 green onions (just the green parts)
  • peanut oil to fry

Mix the flour, water and salt in a bowl until even (you can use a fork).

In another bowl put the egg and soy sauce:

Beat the egg well and pour it over the flour and water mix. Mix them together and the batter is done. Finely chop the onions and add them too:

Heat a frying pan with a bit of oil in it. Pour some pancake batter in it:

When it looks like it's starting to come together (after a minute), like this, gently flip it around:

Cook it for another minute or two and transfer on a plate. Repeat with the remaining composition. In the end, you should have about 5-6 pancakes. Serve warm, with extra soy sauce to dip them in.

It's done, dig in! :)

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