About the Recipe
The Koreans call this dish "pajeon". I loved it from the first time I ate it. The basic pancake is a mix of flour, water and onions, fried quickly in a very hot pan to produce a thin crispy pancake. These are served with a spicy dipping sauce and make a great lunchtime or supper treat
Ingredients
50g chinese chives or spring onions
1/2 onion (90g)
1/3 any coloured bell pepper (50g)
40g carrot
100g plain flour
40g potato or corn flour
1 egg
2 tsp vegetable stock powder
140ml water
2 tbsp veg oil
a little sesame oil
for the dipping sauce:
2 tbsp soy sauce
1 tsp vinegar
2 tsp sugar
2 tsp white sesame seeds
a little chilli
Preparation
to make the dipping sauce:
mix the soy sauce, vinegar, sugar, sesame seeds & chilli in a small bowl and mix well
now to make the pancakes:
put all the vegetables in a bowl and set aside
in another bowl, combine the plain flour, potato flour, vegetable stock powder, egg & water and mix into a runny batter
add the batter to the vegetables and mix well
put 1 tbsp of veg oil in a very hot pan, add 1/2 of the pancake mixture, spread over and fry for 4-5 mins until lightly browned
sprinkle a little sesame oil over the pancake then turn it over
use a spatula to press the pancake down into the pan and cook another 3-4 mins until lightly browned
repeat for your second pancake
your Korean pancakes are ready: slice in a lattice shape and serve with the dipping sauce