Pajeon 파 전 Recipes

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PAJEON, KOREAN SPRING ONION (SCALLION) PANCAKE



Pajeon, Korean Spring Onion (Scallion) Pancake image

Pajeon Recipe is a Korean savoury spring onion (scallion) pancake.

Provided by Azlin Bloor

Categories     Main

Time 17m

Number Of Ingredients 13

1 tsp soy bean paste
½ cup water
¼ cup plain flour
¼ cup rice flour
pinch of salt
pinch of sugar
a bunch of spring onions (scallions, about 12 stalks)
1 Tbsp vegetable oil
2 Tbsp light soy sauce
1 Tbsp rice wine vinegar
pinch of sugar
1 small shallot (sliced or chopped)
1 red chilli (sliced or chopped)

Steps:

  • Mix the soybean paste with about 1 tablespoon of the water to lighten.
  • Place everything into a bowl and mix it all up with a handheld whisk or wooden spoon until you get a smooth batter. Set aside.
  • Clean the spring onions and cut them in half, we will be using the whole thing, white and green parts.
  • I like to slice them in half lengthwise too, but that's completely up to you. It does depend on the thickness, I don't bother with the thin ones.
  • Heat the oil in a medium frying pan on medium high heat.
  • Add the spring onions to the hot oil in roughly, a rectangular shape, and leave them to cook for a minute.
  • Pour the batter all over the spring onions, covering them completely. You can leave the batter in the shape of a rectangle, following the spring onion or cover the whole pan, as I do, bearing in mind, that the edges of the circle doesn't have any onions.
  • After 2-3 minutes, the top of the pajeon will no longer be runny, the batter would have started to set. If the edges are browning too much, lower the heat to medium. Cook for another 2 minutes, then very carefully, using your widest spatula, flip the pajeon over to cook the other side. Use a second spatula to hold the top to help you flip, if you have trouble. The other alternative is to slide the pajeon onto a plate, place the frying pan onto the plate and flip the whole pancake back into the pan.
  • Cook for a further 3 minutes or so, until you have a crispy pancake on the bottom side too. Lift to check.
  • Slide onto a plate and slice in little squares and serve immediately with the dipping sauce.

Nutrition Facts : Calories 223 kcal, Carbohydrate 33 g, Protein 6 g, Fat 8 g, SaturatedFat 6 g, Sodium 1144 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

PAJEON (파 전 / SCALLION PANCAKES)



Pajeon (파 전 / Scallion Pancakes) image

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.

Provided by Hooni Kim

Categories     Dinner     Pancake     Green Onion/Scallion     Pan-Fry     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 4 or 5 pancakes

Number Of Ingredients 12

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermentedsoybean paste)
½ teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 large bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
About 5 tablespoons grape seed or canola oil, for frying
Pajeon Sauce

Steps:

  • To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
  • When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
  • Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
  • Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)



Haemul Pajeon (Korean Seafood Pancake) image

It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.

Provided by mykoreaneats

Time 29m

Yield 6

Number Of Ingredients 15

3 cups frozen seafood mix (such as shrimp, oysters, clams, squid)
2 cups water
2 cups all-purpose flour
1 bunch scallions, cut into 2-inch pieces
2 eggs
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
3 tablespoons soy sauce
1 scallion, thinly sliced
1 ½ teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
½ teaspoon gochugaru (Korean red pepper flakes)
½ teaspoon sesame seeds

Steps:

  • Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
  • Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
  • Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g

PAJEON (KOREAN PANCAKE) WITH BEET GREENS



Pajeon (Korean Pancake) with Beet Greens image

While brainstorming ways to use up the beet greens from my garden, I decided to incorporate them into my favorite Korean recipe. This pancake is easy to make and customize and hard to mess up! I like to serve it as a side dish along with a spicy Korean meat dish.

Provided by Azure Wilson

Categories     Side Dish     Vegetables     Greens

Time 21m

Yield 8

Number Of Ingredients 9

1 cup ice water
1 cup all-purpose flour
1 teaspoon sea salt
4 bunches beet greens and stems, chopped
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1 pinch ground red pepper

Steps:

  • Preheat a griddle over medium heat.
  • Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
  • Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.
  • Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 13.6 g, Fat 0.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 529.8 mg, Sugar 0.3 g

SCALLION PANCAKE (PAJEON)



Scallion Pancake (Pajeon) image

Chef Kim's version of this popular appetizer is full of greens held together by a crisp matrix of batter. He'll share the secrets to making a light, airy pancake: ice cold club soda and good technique.

Provided by Hooni Kim

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 17

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
2 large egg yolks
2 cups club soda or seltzer, ice-cold
2 tablespoons soy sauce
5 cloves garlic
2 bunches scallions
6 stems Chinese chive blossoms, available at Asian markets
1/4 cup grapeseed or canola oil, divided
2 tablespoons soy sauce
1/4 teaspoon toasted sesame oil
2 teaspoons mirin
2 teaspoons rice vinegar

Steps:

  • Batter: In a large bowl, add flour, cornstarch, baking powder, salt, sugar, and pepper. Mix well and set aside. In another bowl, add egg yolks, club soda, and soy sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place garlic in the bowl with the wet ingredients. Add the wet ingredients to the dry and gently whisk, just enough to combine. (Do not over-whisk, or you will form extra gluten in the batter, making it too doughy.) Cover with plastic and let rest in the refrigerator, allowing any small lumps in the batter to dissolve, 10-15 minutes.
  • Trim and discard scallion roots and the very tips of the greens. Slice scallion greens into 1½-inch batons; cut the denser white parts slightly shorter, about 1 inch. Chop the Chinese chives into 1-inch batons. Combine chives and scallions in a bowl.
  • Dipping sauce: In a small bowl, add soy sauce, sesame oil, mirin, and rice vinegar. Stir to blend. Reserve at room temperature until ready to use. Makes about ¼ cup. (Note: Dipping sauce can be made several days ahead and stored in a lidded container in the refrigerator. Bring to room temperature before using.)
  • Heat skillet over high heat. Remove batter from refrigerator and quickly whisk, about 10 seconds. Ladle just enough batter into the scallions and chives to hold them together; mix with your hand until every scallion and chive is coated with batter. (You will have leftover batter.) Add ¾ of the oil to the hot skillet, enough to cover the bottom in a thin layer. When the oil is rippling, add the pancake mixture: spread it in an even layer across the skillet, without letting it touch the sides of the skillet. (Otherwise, the edges will burn before the center is cooked through.) Ladle another ½-cup batter across the top of the pancake and cook until it's golden brown on the bottom, 2-3 minutes. Lower the temperature if the pancake is browning too quickly.
  • Gently slide a spatula (or two, if necessary) under the pancake and flip it, using caution to avoid oil splatter. Cook 2-3 more minutes, flattening the top with spatula, and occasionally shaking the skillet so some of the hot oil runs underneath the pancake. Add more oil as necessary to maintain a thin layer in the skillet. When the bottom is a deep golden brown, flip one more time and cook another 2 minutes.
  • Remove pancake from skillet and transfer onto several layers of paper towels to drain excess oil. Cut pancake into 6 wedges, like a pizza, and serve immediately with dipping sauce. (Note: Extra batter can be stored in an airtight container in the refrigerator for several days; make another pancake using scallions or any seasonal leafy green.)

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Step 2. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. Pour half of the batter evenly over the pan. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook another 7, 8 minutes. Step 3.
From myrecipes.com


PAJEON DIPPING SAUCE RECIPE - (4-INGREDIENTS, VEGAN) - TOFUIFY
2021-02-12 Making this pajeon dipping sauce is super easy, and you only need the following 4 ingredients! soy sauce/tamari. sesame oil. sesame seeds. finger long hot red pepper. All of the above ingredients can be found at your Korean/Asian grocery store. You can also substitute dried red pepper flakes for the finger long hot red pepper I used.
From tofuify.com


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