(Korean scallion pancake)
3 to 4 servings
- Flour -- 1 1/2 cups
- Rice flour -- 1/2 cup
- Water -- 2 cups
- Egg, beaten -- 1
- Scallions, chopped into 2-inch pieces -- 1 bunch
- Salt and pepper -- to taste
- Oil -- 2 to 3 tablespoons
- Soy sauce -- 1/4 cup
- Vinegar -- 2 tablespoons
- Scallion, minced -- 1
- Garlic, minced -- 1 clove
- Chile flakes -- 1/2 teaspoon
- In a large bowl, mix the flour, rice flour, water and egg until smooth. Add more flour or water if needed to get the consistency of a thin pancake batter. Stir in half the chopped scallions and season with salt and pepper. Let set for about 10-15 minutes.
- Heat a skillet over medium flame. Pour a little oil into the skillet and wipe out the excess with a paper towel. Pour about 3/4 cup batter into the skillet, tilting the pan to cover the bottom. Sprinkle over a few of the scallions and let cook for 3-4 minutes until the bottom is lightly browned.
- Flip and brown the other side, pressing down with a spatula to make sure all surfaces contact the skillet. Remove the pancake to a plate. Wipe the skillet with the oily paper towel and repeat with the rest of the batter, laying the pancakes on top of each other as they finish and holding them warm.
- Mix the sauce ingredients together. Lay the pancakes on top of each other on a cutting board and cut once down the middle and then crosswise into rough squares. Reassemble on a serving platter. Serve the pancakes with the sauce for dipping.
- The basic pajeon has just scallions, but endless varieties can be made by adding other ingredients. Some pajeon get very elaborate and contain mostly vegetables or other ingredients with the batter just barely holding the ingredients together.
- Haemul Pajon (Seafood and scallion pancake): Sprinkle about 1/4 cup of clams, oysters, chopped squid, shrimp or other seafood over the batter as you make each pancake.
- Other possible additions to sprinkle over the batter: mung bean sprouts, julienned peppers, zucchini or carrots, chopped chives, chopped kimchee, shiitake mushrooms, ground beef or pork, a few drops of sesame oil.
- Use all wheat flour if you like. In some regions buckwheat flour is used.
- Some recipes call for egg, others do not.