Pa jeon – seafood scallion pancakes
3 Oct
People like to use this bagged, powder stuff called boo chim garu (pancake powder?) to make pajeon. I don’t really taste the difference when I use flour + eggs + cornstarch, but like, you know… whatever.
I used a minimal amount of oil over higher heat to cook. I didn’t bother with dipping sauce but here’s the recipe if you want it.
Ingredients:
1 1/4 cups of all purpose flour
1 cup of water (add more if the batter is too thick)
2 stalks of scallions, halved and quartered lengthwise
1/2 medium squash, chopped
1/2 lb of ground beef
1/2 lb of shrimp, peeled, deveined and chopped
2 eggs
3 tbs corn starch
Salt to taste
Dipping sauce:
6 tbs of soy sauce
1 tsp vinegar
1/2 tsp red pepper flakes
Minced scallion
Drop of sesame oil
Procedure:
1. Brown ground beef in a pan.
2. Stir flour, cornstarch and water together until blended well. Then add all vegetables.
3. In a separate pan, cook shrimp separately. You have the option of adding raw meat and shrimp to the batter but the cooking time might be different.
4. Ladle batter into coated pan over medium heat. Spread around evenly.
5. Cook for about 3-4 minutes, until golden brown. Then flip over to cook the other side. If your seafood and meat are raw, make sure they’re done.
The picture above looks kind of funny, yes?
So I mixed the shrimp and meat into the batter the second time around.
