Busan

Pajeon

Name: Pajeon
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3/4 cup maida (all-purpose flour, plain flour); 2 tbsp rice flour; 1/4 tsp salt; 2/3 cup ice cold water; 1 egg; 2 bunches in long lengths spring onion (green onion, scallion); 2 sliced green chilli; 2 tbsp cooking oil (vegetable oil); 1 tbsp plus 1 tsp for dipping soy sauce; 2 tsp vinegar; a pinch gochugaru; a pinch sesame seeds

A crisp, lacy pancake packed with spring onions. Rain outside, sizzle inside.

25 minTime

11 gProtein each

mildSpice

Rain and sizzle2 chapters · 1 min read

Make it your way

Grandma's waySpring onion pancake with a thin crisp batter and soy dip.

The original

426kcalsame

11 gproteinsame

4 gfibresame

25minutessame

Pajeon.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)¾ cup

Rice flour2 tbsp

Salt¼ tsp

Water⅔ cup, ice cold

Egg1

Spring onion (green onion, scallion)2 bunches, in long lengths

Green chilli2, sliced

Cooking oil (vegetable oil)2 tbsp

Soy sauce1 tbsp plus 1 tsp, for dipping

Vinegar2 tsp

Gochugarua pinch

Sesame seedsa pinch

Method

5 steps

1Whisk flour, rice flour, salt, ice water and egg into a thin batter.
2Heat half the oil in a wide pan. Lay half the spring onions in a neat layer and pour over half the batter to just bind them.
3Scatter chilli and cook on medium high until the bottom is golden and crisp.
4Flip, press lightly, and add a little more oil at the edges. Cook until golden.
5Mix soy, vinegar, gochugaru and sesame for the dip. Cut the pancake into squares.

Serve it like this

Slide onto a board, cut into squares and serve hot with the dip in a small bowl. Best eaten straight from the pan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Busan

Pajeon

A crisp, lacy pancake packed with spring onions. Rain outside, sizzle inside.

25 minTime

11 gProtein each

mildSpice

Rain and sizzle2 chapters · 1 min read

Make it your way

Grandma's waySpring onion pancake with a thin crisp batter and soy dip.

The original

426kcalsame

11 gproteinsame

4 gfibresame

25minutessame

Pajeon.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)¾ cup

Rice flour2 tbsp

Salt¼ tsp

Water⅔ cup, ice cold

Egg1

Spring onion (green onion, scallion)2 bunches, in long lengths

Green chilli2, sliced

Cooking oil (vegetable oil)2 tbsp

Soy sauce1 tbsp plus 1 tsp, for dipping

Vinegar2 tsp

Gochugarua pinch

Sesame seedsa pinch

Method

5 steps

1Whisk flour, rice flour, salt, ice water and egg into a thin batter.
2Heat half the oil in a wide pan. Lay half the spring onions in a neat layer and pour over half the batter to just bind them.
3Scatter chilli and cook on medium high until the bottom is golden and crisp.
4Flip, press lightly, and add a little more oil at the edges. Cook until golden.
5Mix soy, vinegar, gochugaru and sesame for the dip. Cut the pancake into squares.

Serve it like this

Slide onto a board, cut into squares and serve hot with the dip in a small bowl. Best eaten straight from the pan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pajeon

Make it your way

Ingredients

Method

Pajeon

Make it your way

Ingredients

Method

Make it a meal