Korean Pancakes – Pajeon
Who doesn’t love a pancake? We normally make savoury pancakes for Shrove Tuesday with a filling of creamy pepper and mushroom with loads of black pepper. These though aren’t filled, the vegetables are baked into the batter and the thick pancake is then sliced into handheld portions to dip into a spicy dipping sauce.
You can use your favourite sauce here, have a go at varying the recipe so it’s balanced for your pallet.
Cooking surfaces
BBQ Temperature
Ingredients
For the pancakes
- 130g plain flour
- 130ml water
- 1 large Egg
- 1 tsp garlic powder
- Salt and pepper to season
- 1/2 a carrot, julienned
- 1/2 a courgette, julienned
- 1 small potato, julienned
- 2 spring onions, julienned
For the dipping sauce
- 1 tsp garlic, grated
- 1 spring onion, finely sliced
- 1 tsp ginger, grated
- 1 tsp sesame seeds, crushed
- 1/2 tsp black pepper
- 1/2 tsp mirin or 1/2 tsp sugar
- 1-2 tsp sesame oil
- 4 tbsp soy sauce
Equipment
- I use the Small Big Green Egg skillet
Method
To make the pancakes
- In a bowl, mix your flour, water, egg and garlic powder. Whisk until the batter is smooth and then season with a little salt and pepper.
- Julienne your vegetables so they are all roughly the same thickness. They need to be fairly small as they need to cook quickly.
- Mix your vegetables into your batter mix.
- Setup your Big Green Egg for a direct cook at 180°C.
- Preheat a non-stick pan on your Egg and drizzle with a little oil, I use groundnut or rapeseed oil.
- Cook your batter in 4 batches, turning your pancake when the top has set and the bottom is browning. This will take about 5 minutes.
- Cook until the bottom has browned slightly.
- Cut into 4 wedges and serve with dipping sauce.
To make the dipping sauce
- Take all of your ingredients and mix together in a bowl.
Notes:
You could use some ponzu if you don’t like your dipping sauce as salty. Substitute some of the soy with ponzu.