VEGAN PAJEON 파전 (KOREAN SCALLION/GREEN ONION PANCAKES)
Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.
Provided by Jeeca
Categories Appetizer Main Course Side Dish Snack Starters
Time 30m
Number Of Ingredients 16
Steps:
- You can check out the a complete step-by-step on how to make the pajeon in the photos above or in the video below.
Nutrition Facts : Calories 393 kcal, Carbohydrate 65 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 1502 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
KOREAN SCALLION PANCAKES (PAJEON)
These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.
Provided by momaphet
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make the pancakes:.
- In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
- In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
- Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
- Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
- Line a baking sheet with paper towels, and set it next to the stove.
- In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
- Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
- Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
- Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
- Cut each pancake into pieces and serve with the dipping sauce on the side.
Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1
SCALLION PANCAKE (PAJEON)
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
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.)
More about "vegetable pajeon korean scallion pancakes with vegetables recipes"
PAJEON RECIPE, KOREAN SPRING ONION (SCALLION) PANCAKE
From linsfood.com
A PANCAKE THAT’S READY FOR ALL THE VEGETABLES IN YOUR …
From nytimes.com
VEGETABLE PANCAKE (YACHAEJEON) RECIPE BY MAANGCHI
From maangchi.com
PAJEON (GREEN ONION PANCAKE) RECIPE BY MAANGCHI
From maangchi.com
KOREAN PANCAKES WITH SCALLIONS (PAJEON OR PA JUN)
From houseofnasheats.com
KOREAN VEGETABLE PANCAKE (BUCHIMGAE/PAJEON)
From alphafoodie.com
VEGETABLE PAJEON (KOREAN SAVORY PANCAKES) - THE …
From splendidtable.org
BEST KOREAN SCALLION PANCAKES (PAJEON) RECIPE - HOW …
From 177milkstreet.com
PAJEON - KOREAN SCALLION PANCAKES (VEGAN) - ELAVEGAN
From elavegan.com
Reviews 9Category Appetizer, Breakfast, Side, SnackCuisine Asian, KoreanTotal Time 30 mins
- Heat a little oil in a skillet until warm, then add a few tablespoons of the batter per pancake into the pan.
- Fry with a lid until golden brown, flip and fry from the other side. Repeat this step with the remaining batter.
KOREAN PAJEON RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
KOREAN VEGETABLE PANCAKE (YACHAEJOEN) - COOKING CARNIVAL
From cookingcarnival.com
KOREAN PANCAKES (PAJEON) (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
PAJEON RECIPE (EASY KOREAN SCALLION PANCAKE): SEAFOOD, VEGETABLE …
From honestfoodtalks.com
KOREAN SCALLION PANCAKES WITH VEGETABLES (VEGETABLE PAJEON) …
From eatyourbooks.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES) …
From pinterest.ca
KOREAN VEGGIE PANCAKES - THERESCIPES.INFO
From therecipes.info
PAJEON - KOREAN SAVORY PANCAKES RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
KOREAN PANCAKES (PAJEON) - COOKIST.COM
From cookist.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES) …
From mastercook.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES) - KRIS ULLAND
From krisulland.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
From getrecipecart.com
VEGAN YACHAEJEON (KOREAN VEGETABLE PANCAKES) - THE FOODIE …
From thefoodietakesflight.com
PA JUN (KOREAN PANCAKE WITH SCALLIONS) RECIPE - THE SPRUCE EATS
From thespruceeats.com
KOREAN PANCAKES WITH SCALLIONS (GLUTEN-FREE, PALEO, VEGETARIAN)
From eatbeautiful.net
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES) …
From pinterest.com
VEGAN KOREAN PANCAKES (VEGAN PAJEON: SCALLION/GREEN ONION …
From wanderingvegans.com
HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE) - KOREAN BAPSANG
From koreanbapsang.com
PAJEON (KOREAN SCALLION PANCAKE) RECIPE FOR TEENS | AMERICA'S TEST ...
From americastestkitchen.com
KOREAN EGGLESS PANCAKE- YACHAEJEON - PAJEON - MY TASTY CURRY
From mytastycurry.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES) CARROTS, ZUCCHINI, …
From smallfamilycsa.com
PAJEON (KOREAN SCALLION PANCAKES WITH PORK) | RECIPES - JUDY JOO
From judyjoo.com
VEGAN KOREAN SCALLION PANCAKE (PAJEON/파전) RECIPE - TOFUIFY
From tofuify.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES) …
From pinterest.ca
KOREAN SCALLION PANCAKES WITH VEGETABLES - CULINARILY-INCLINED
From culinarilyinclined.com
KOREAN VEGETABLE PANCAKES - MARION'S KITCHEN
From marionskitchen.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES) …
From pinterest.com
VEGETABLE PAJEON RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
KOREAN VEGETABLE RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
PAJEON: KOREAN SCALLION PANCAKE RECIPE AND TIPS - 2021
From masterclass.com
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
From spicely.com
PANCAKES WITH VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY VEGGIE KOREAN PANCAKE RECIPE: PAJEON - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE PAJEON KOREAN GREEN ONION PANCAKES - HIP FOODIE …
From hipfoodiemom.com
PAJEON (KOREAN SCALLION PANCAKES) RECIPE - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love