I've added a medium onion, peeled, cut in half and sliced very thinly into half-moon slices.
Served with spring onion dipping sauce. These pancakes makes for a perfect light lunch. Yum!
(Seoul Food Korean Cookbook, Naomi Imatome-Yun)
2 cups all-purpose flour
2 eggs, beaten
1-1/2 cups water
6 scallions, cut into 2-3 inch lengths
1 medium onion, peeled, and sliced thinly into half-moons (my addition)
1 teaspoon salt
vegetable oil for cooking
- In a medium bowl, mix together all of the ingredients except for the vegetable oil, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be little bit runnier than American pancake batter, so the pajeon cooks quickly and evenly.
- Heat a medium skillet over medium heat and coat with a thin layer of vegetable oil.
- Pour the batter into the skillet, coating the bottom of the pan in a thin layer (about one-third of the batter should fill a medium skillet).
- Cook for 3 to 4 minutes, until the batter is set and golden brown on the bottom. Turn over the pancake with help of a spatula or plate and finish by cooking 1 to 2 more minutes, adding more oil of necessary. Transfer the pancake to warm plate. Repeat, to cook the remaining pancakes.
- Before serving, cut into triangles (like a pizza). Serve with seasoned soy sauce or spicy dipping sauce.
I've used my favourite dipping sauce from another cookbook, the recipe can be found here.
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