Korean Lunch


Son has a really bad cold. The weather isn’t helping any as he’s not the type to use an umbrella. You get the drift. So we’re stuck at home. Plus of course there’s the weather.

So I asked him what, aside from the spicy noodles, he wanted for lunch: Korean or Japanese? He said Korean. I had sukiyaki beef in the freezer so had this marinated with the bulgogi marinade I bought somewhere. Or maybe his girlfriend had given us the bottle in the cupboard? I can’t recall.

I decided to look for a new pajeon recipe as the last I used didn’t have eggs, just flour. Found this one. Fascinating in that it uses hash browns. Nice touch that. Try it:

 

Korean Pancakes – Pajun

Ingredients:

For the Pajun (Pajeon):

  • 2 cups all-purpose flour
  • 1 1/2 cups water
  • 1 large egg
  • 1 1/2 tsp. sea salt
  • 2 cups frozen hash browns, completely thawed
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and sliced julienne
  • 1 small zucchini, sliced julienne
  • 1 bunch green onions, cut in 1 in. sections
  • Pepper to taste
  • Vegetable oil for cooking

For the Dipping Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 Tb. rice vinegar
  • 2 Tb. sugar
  • 1 Tb. sesame oil
  • 1 minced garlic clove
  • 1 tsp. sesame seeds
  • 1/4 tsp. crushed red pepper

 

Directions:

  1. Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
  2. In a large bowl, beat the flour, water, egg and salt. Set the batter aside to rest.
  3. Preheat two non-stick skillets to medium high heat. Slice all the veggies julienne (long thin strips) and mix into the batter. Pepper to taste. If the batter still seems very thick, after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
  4. Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side.
  5. Repeat with remaining batter. *Using two 12 inch skillets, you should have enough batter to make 4 large pancakes.
  6. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.

 

 

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