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Korean Pancakes (Pajun)

Happy Pancake Day!

A food bloggers dream: a public holiday dedicated to food!

Pancakes were probably the first recipe I learnt to make as a child at school and the only one you didn’t have to take home and share, very little food I made at school made it home to be fair, but that’s another story for another time. We all wanted to mimic the TV chefs we grew up watching flip pancakes single handily. So easy to make and yet so easy to spoil: one too eager shake of the wrist and it was disaster all on the floor.

In our home economics class, flipping pancakes almost out did eating one with our limited choice of toppings: chocolate spread, sugar and lemon or honey. I can still remember biting a cigar shaped eggy pancake through to it’s gritty centre of sugar and lemon. All the work of my sticky 11 year old hands.

Nothing’s really changed how many years later, only now my taste buds have grown to understand that pancakes speak many languages, none more so than Korean.

Korean Pancakes, known as Pajun (Pajeon) are made from a standard savoury pancake batter mixed with various fresh vegetables. I used a combination of 6 different vegetables to make this savoury take on pancakes; Courgette, White Potato, Red Sweet Pepper, Squash and Spring Onion. You can exchange any of the vegetables for others (e.g. sweet potato or carrot). I served this with a simple Teriyaki Sauce.

A lot of supermarkets have caught on to the ‘vegetable noodle’ trend, so making this dish has become even quicker, so no excuses!

IMG_3515

 

Korean Pancakes (Pajun)

  • Servings: 3
  • Time: 30 mins
  • Difficulty: easy
  • Print

 

INGREDIENTS

(makes 3 large or 6 medium sized)

2 cups all-purpose flour
1 1/2 cups water
1 large egg
1 1/2 tsp. sea salt
2 cups freshly grated potatoes
1 cup butternut squash noodles
1 red bell pepper, seeded and sliced julienne
1 small courgette, sliced julienne 
1 bunch green onions, cut in 1 in. length section

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp chinese 5 spice

1/4 vegetable stock jelly – dissolved in water
Pepper salt to taste
Vegetable oil for cooking

 

 

 

 

METHOD:

  1. In a large bowl, beat the flour, water, egg and salt. Set the batter aside to rest.
  2. Preheat two non-stick skillets to medium – high heat.
  3. Slice all the veggies julienne (long thin strips) and mix into the batter. Then add all the seasonings. If the batter still seems very thick, after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
  4. Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 3-4 minutes, per side.
  5. Repeat with remaining batter. .
  6. Cut the Korean pancakes into wedges and serve warm with the Teriyaki sauce.

 

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3 Comments

  1. Hermina Charlery says

    Ranette, I would love to feature you in Cooking Sense, our Caribbean home xooking magazine! I look forward to hearing from you.

    Like

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