Name: Korean Pancakes - Pajeon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 130 g plain flour; 130 ml 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); 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

Korean Pancakes - Pajeon

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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.

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: Korean

Ingredients Equipment Method Video Notes

Ingredients

For the pancakes

130 g plain flour
130 ml 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

Grill Temperature

Surfaces

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.

Video

Notes

You could use some ponzu if you don't like your dipping sauce as salty. Substitute some of the soy with ponzu.