Recipe: Pajeon

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Pajeon is my favourite Korean street food. While the pancake itself is great, the thing I love most about eating pajeon is the dipping sauce – a spicy salty mix of soy sauce, sesame seeds and chilli.

Most of the pajeon you get on the street in Korea contains octopus, but for this pajeon I’ve gone for some plump little prawns instead. The rest is mainly just spring onions, flour, water and eggs.

Don’t worry if  it falls apart or anything starts to burn during the cooking process, pajeon tastes best with a couple of charred pieces here and there!

Pajeon

Pajeon is my favourite Korean street food. While the pancake itself is great, the thing I love most about eating pajeon is the dipping sauce – a spicy salty mix of soy sauce, sesame seeds and chilli.

Most of the pajeon you get on the street in Korea contains octopus, but for this pajeon I’ve gone for some plump little prawns instead. The rest is mainly just spring onions, flour, water and eggs.

Don’t worry if  it falls apart or anything starts to burn during the cooking process, pajeon tastes best with a couple of charred pieces here and there!

Pajeon

1 egg
1/2 cup of flour
1/2 cup of water
a handful of spring onions, chopped lengthwise.
a handful of prawns (peeled and deveined)
Salt and pepper
Dried chili flakes

Dipping Sauce

Soy sauce
Sesame seeds
Chopped fresh chili

Directions

1) In a mixing bowl, mix together the flour water and eggs. Add a pinch of salt, a couple of shakes of pepper and some dried chili flakes to taste.

2) Add the spring onions and prawns to a hot pan. Allow to cook for a few minutes then pour in about a ladle full of your pancake batter.

3) Cook for 3-5 minutes on each side then serve with the dipping sauce.



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