We don’t know the first thing about Korean cooking, but this was pretty good! We added a sprinkle of baking powder, which made it slightly fluffy. Totally optional.
Makes 2 pancakes (pajeon)
Time: 🕰🕰 （exclude the 1 week pickling)
Effort: 💪
Ingredients:
1/2 teacup flour
1.5x amount in ice-cold water
1/2 teaspoon sugar
1/2 teaspoon baking powder (optional)
3 handfuls frozen seafood mix from USelect-Tesco
Greens of 6 spring onions
6 teaspoon Vegetable oil
For dipping sauce:
1/2 onion
6 tablespoon Japanese soy sauce
4 tablespoon water
3 tablespoon vinegar
1 tablespoon sugar
Method:
1. Chop onions into sizes of large marbles
2. Transfer to an air-tight container
3. Add with rest of dipping sauce ingredients and leave in fridge for one week
4. On the day, mix flour, water, sugar, and baking powder (optional) to form the batter
5. Sautée frozen seafood until cooked; pour out and reserve the cooking juices for broth or pasta
6. Get a non-stick frying pan very hot
7. Add half the oil; swirl to coat evenly
8. Arrange green onions, followed by seafood, in the oil
9. Pour batter over the ingredients in a thin and even layer
10. Once edges are coloured, check to see if bottom is golden brown; if yes, transfer onto a plate
11. Cover with another plate, flip, and add back to the pan to cook on the other side with the remaining oil
12. Once both sides golden and edges are crisp, remove from oil
13. Cut into squares and serve
Nat & E Homecooking 