Best 3 Pajeon Korean Pancake With Beet Greens Recipes
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
PAJEON (KOREAN PANCAKE) WITH BEET GREENS
While brainstorming ways to use up the beet greens from my garden, I decided to incorporate them into my favorite Korean recipe. This pancake is easy to make and customize and hard to mess up! I like to serve it as a side dish along with a spicy Korean meat dish.
Provided by Azure Wilson
Categories Side Dish Vegetables Greens
Time 21m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat a griddle over medium heat.
- Combine water, flour, and salt in a bowl. Fold beet greens and stems into the batter.
- Scoop about 1/3 cup batter onto the hot griddle. Cook until browned, 3 to 4 minutes per side. Repeat with the remaining batter.
- Combine soy sauce, rice vinegar, sesame oil, garlic, and red pepper together in a bowl; serve sauce alongside pancakes.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 13.6 g, Fat 0.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 529.8 mg, Sugar 0.3 g
HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE)
It's been a while since we had pajeon (literally translated pa means green onion/scallions and jeon means pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend the night at Komo's house (Auntie's). There are endless variations of this dish which can be made by adding or omitting certain ingredients according to personal preference.
Provided by mykoreaneats
Time 29m
Yield 6
Number Of Ingredients 15
Steps:
- Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
- Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
- Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 36.6 g, Cholesterol 186.8 mg, Fat 6.1 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 1.2 g, Sodium 655.7 mg, Sugar 2.1 g
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