Pajeon (Korean Spring Onion Pancake)

Pajeon (Korean Spring Onion Pancake)

A crispy, savory pancake made with green onions and a tasty dipping sauce.

Ingredients

Pancake:

• 5 tbsp oil
• 1 cup green onions 
• ¼ cup plain flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ⅛ tsp salt
• ½ tsp stock powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ cup very cold water

Dipping Sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• ½ tbsp sesame oil
• ½ tsp chilli flakes 
• 1 tbsp chopped green onion

Method

Wash and dry the spring onions. Cut off the roots, thinly slice. Place them in a large bowl. Add the flour, cornstarch, baking powder, salt, stock powder, garlic powder, onion powder, and cold water. Mix gently until just combined.

Heat a large non-stick pan (about 11–12 inches wide) over medium-high heat. Add 2 -3 tablespoons of oil. When the oil is hot, pour the batter in. Gently swirl the pan or use a spatula to spread the batter evenly.

Lower the heat to medium. Cook for about 3 minutes, or until the bottom is golden brown and crispy with a few charred bits.

Carefully flip the pancake with a large spatula. Pour the rest of the oil around the edges of the pan. Swirl the pancake a little to stop it from sticking. Cook for another 2–3 minutes, pressing down slightly with the spatula to help it get crispy.

Remove the pancake from the pan, cut it into small squares or wedges, and place on a serving plate.

In a small bowl, mix together all the dipping sauce ingredients. Serve with the pancake.

Ovenfried korean wings

Oven fried Korean Chicken Wings

Ingredients

• 1.kg bone-in chicken wings
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 tsp chilli powder

Sauce
• 1/4 cup gochujang sauce*
• 1/4 cup soy sauce
• 1/4 cup sugar
• 2 tbsp fish sauce
• 3-4 cloves garlic minced
• 1 tsp minced ginger
• 1tsp sesame oil
• 2 tbsp vinegar
• 2 tbsp water

Garnish
• chopped green onions
• sesame seeds

Method

Preheat oven to gas mark 6/200c/400f. Line a baking sheet with foil and place a cooling rack on top of the foil.

Stir together flour, salt, and chilli powder. Pat wings dry with paper towels. then toss in the flour mixture and arrange in a single layer (not touching) on the cooling rack.

Bake for 20 minutes until crispy. Turn over after 10 minutes.

While chicken wings are baking, prepare the sauce by combine all the ingredients for the sauce. Place on heat and bring to boil, once thickened, remove from heat.

Toss wings in the sauce and garnish with chopped green onions and sesame seeds if desired before serving.

*gochujang sauce is a Korean red chili paste that contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It’s a thick, sticky condiment that’s spicy and very concentrated.