Recipe | Korean Jeon (Pancake)

IMG_20140716_194216

We love Korean food, especially the man of the household. Ever since, we returned from our trip 2 years ago, I tried to learn a few Korean dishes. This is one of them, Korean Jeon/Pajeon. As I ran out of idea what easy dish to cook, a friend shared her adaptation of Pajeon.

I googled a few more recipes, but found hers to be the easiest to make and thus, made some yesterday for dinner. We had these with kimchi and rice. The man said, “I can just eat these with kimchi without rice” 😀 That made me happy, of course 🙂

I made some changes as usual to adapt to what I have in my fridge and also, after realizing that 2 cups of flour seemed to be too thick for us, we increased the milk and added water into the batter.

Anyway.

Here is the recipe I adapted.

*************

Ingredients:

  • 15 prawns – cut into small cubes
  • 1/2 cup frozen vegetables – assorted
  • 1 medium sized onion – sliced
  • 1 stalk spring onion – diced

Batter:

  • 1 cup plain flour
  • 1.5 cups milk
  • 1 egg
  • 1 tsp oil
  • Himalayan salt to taste – 2 rounds from miller
  • Cool or cold water – by estimation depending on how thick the batter is (mix in last when batter is done)

Dipping Sauce:

  • 2 tbsp premium light soy sauce
  • 1 tsp sugar
  • 1 tbsp drinking water
  • 1/2 tsp sesame oil (or some sesame seeds)

Steps:

  1. Prepare ingredients and set aside
  2. Deshell the prawn, cut into cubes and seasoned with corn flour, and salt
  3. Make batter and mix well until smooth (add cold water last and stir well)
  4. Add and mix in all the ingredients
  5. Heat up a non-stick pan
  6. Add some oil (I used grapeseed)
  7. Two ways – Either pour all batter with the ingredients into the pan (if it is big enough) to make into one big pancake and cut later OR make mini pancakes (I did the latter)
  8. While it is cooking, give them a light pat and press down lightly. Flip it over when bottom is crispy and turned golden brown
  9. Remove and transfer to serving plate when it’s done
  10. You can garnish with spring onion, enjoy it with kimchi and dipping sauce (together with rice!)

*************

Bon Appetit! 🙂

Advertisements

Thank you for commenting!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s