Pajeon (Green Onion Pancake)

Servings: 34

Yield: 6 to 8 larger pancakes

Ingredients

Procedure

Directions

Preparation:

Slice larger scallion/onion in half lengthwise.

Cut scallion/onion to 1 1/2 inch lengths.

Shred the carrot on a bias (at an angle) into strips about 1 to 1 1/2 inches long.

Sliver garlic cloves from top to bottom.

Sliver peppers into thin strips or "threads" from top to bottom.

Slice zucchini into thin strips or "noodles" roughly 1/8 inch thick and wide by 1 1/2 inches long.

Toss all vegetables together in a medium mixing bowl

Dip:

In a small bowl, mix all dip ingredients.

Stir well and set aside.

Batter:

In a small mixing bowl:

Whip egg and sesame oil together with a whisk, fork, or slotted spoon.

In a medium to large mixing bowl:

Mix dry ingredients (flour, starch, salt).

Add egg mixture and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)

Cooking:

Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.

Reduce heat to medium and add 1 teaspoon vegetable oil.

Ladle batter into skillet (six to eight inch diameter) and quickly add the tossed ingredients evenly over the batter.

When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)

Repeat until golden brown on both sides. Edges should be slightly crisp.

Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).

Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal.

Tips

To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.

Unused cooked pancakes may be frozen for later use.

Nutrition Facts