Pajeon
Local name : 파전
A large golden Korean pancake laid thick with whole spring onions, crisp at the edges, with a soy-vinegar dip.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
- Wash the spring onions, trim any tired ends and cut them to the width of your frying pan.
- Whisk the flour, potato starch, salt and iced water into a loose batter; don't overwork it and keep it cold.
- Make the dip by stirring together the soy sauce, vinegar, sugar, sesame seeds and a spoonful of water.
- Heat 3 tbsp oil in a large pan over medium-high heat until it shimmers.
- Lay half the spring onions flat and close together in a single layer, then pour the batter over them in an even stream and scatter with pepper.
- Cook for 5 minutes without touching it, until the edges are lacy and brown, then flip in one movement using a plate.
- Add oil around the rim and cook 4 minutes more, pressing down with a spatula, then repeat with the second pancake and serve cut into squares.
Crisp pajeon comes down to two things: ice-cold batter and a generously oiled pan. The potato starch delivers the crunch that flour alone never will.
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