How to Cook Yummy Pajeon (spring onion pancakes)

Pajeon (spring onion pancakes). In the spring these wild vegetables are soft and tender. Soon they will get tough, and anybody who wants to pick them wild shouldn't do it too late in the season. I made my very first pajeon just a few minutes ago and I'm just so excited I wanted to share this picture with you!

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 Honestly, Korean cuisine has so many different types of pancakes whose descriptions overlap each other, that it is easy to get confused with what is. Originating from the city of Busan in south-east Korea where it is eaten warm as a snack, haemul pajeon is a seafood and spring onion pancake. You can have Pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pajeon (spring onion pancakes)

1. It's 1 bunch of spring onion.
2. It's 1 of egg.
3. Prepare 1 of hot chili pepper.
4. Prepare 1 of onion.
5. You need 2 cups of seafood (prawns, squid, etc.).
6. Prepare 2 cups of flour.
7. Prepare 1 cup of cold water.
8. You need 1/2 tbsp of salt.
9. Prepare of vegetable oil.

Add spring onion and sesame seeds, and stir to combine. Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook, while the size and variety of the kimchi section rivals that of emporium produce departments back home. Flour, green onion, soybean paste, sugar, vegetable oil, water.

Pajeon (spring onion pancakes) instructions

1. Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces..
2. In a mixing bowl, combine all ingredients except for the vegetable oil and mix well..
3. 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..
4. 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..

Here is how you cook that. Arrange spring onions neatly in rows on the pan and pour the batter over the spring onions evenly. A few minutes later, when the bottom of the pancake turns crispy and golden brown. Using a large spatula, carefully flip pancake and repeat process. Mix the flour, egg, water, kimchi juice, spring onion & salt in a bowl; stir to form a batter.