Author Notes
It’s been awhile since I’ve made some home-cooked pajeon (scallion pancakes) despite always having an abundant supply of scallion/green onions in the fridge. And having recently bought some makgeolli (Korean rice wine) varieties from my recent trip to Geochang (40km southwest of Daegu), the first thing that came to mind was pajeon, a popular anju (aka side dish for drinking). Thus far, I’ve done regular pajeon (scallion pancakes), haemul pajeon (seafood), buseot pajeon (mushroom) and now, if there is such a thing, red cabbage pajeon. For complete recipe: http://mykoreaneats.com/2014/04/pajeonredcabbage/ —Jason Kim
Ingredients
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1 bunch
green onions
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2 cups
all purpose flour
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2
eggs
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1 handful
shredded red cabbage
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1 dash
salt and pepper
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2 cups
cold water
Directions
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Mix the batter ingredients (minus the green onions and red cabbage) together in a mixing bowl until a semi-thick batter mixture is created. Thin batter=thin pancake; thick batter=thick pancake.
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Wash and then cut green onions and red cabbage accordingly.
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Heat a non-stick frying pan over medium heat and add a generous amount of canola/olive oil. Pour batter evenly over the pan, and then add green onions and red cabbage shavings on top. Cook for about 5 minutes or until the bottom and its edges are browned. Carefully flip over and cook another 5 minutes or until browned.
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Transfer to serving plate whole, or cut pancakes into desired pieces along with the dipping sauce.
*One of the best pajeons I had was a seafood version served at a popular traditional bar in Apkujeong-dong, a posh district in Seoul. The cook/owner was kind enough to spill his "secrets" about this awesome dish: 1) don’t mix the seafood in the batter, but place seafood pieces on top of the batter once in the pan. 2) don’t mix the eggs in the batter, but add whisked eggs on top of the seafood pieces just before flipping over the pancake. 3) lastly, be generous with salt and pepper in the batter, it makes a world of difference.
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