Crispy Sweet Corn Pancake (Pajeon)
Super Simple and Delicious Sweet Corn Pajeon
I’ve been mostly sharing rice cooker recipes lately, but today’s Pajeon turned out so delicious that I had to quickly share it as a special ‘bonus’ post before I forget! Enjoy this easy yet incredibly flavorful pancake at home.
Ingredients
- 4 stalks of green onions (or scallions)
- Approximately 1cm thickness of chives
- 1/2 cup (6 Tbsp) Pajeon flour (or all-purpose flour)
- 1/3 cup (2 Tbsp) Tempura flour (or cornstarch/rice flour)
- 1 cup (250ml) water
- 3 handfuls of sweet corn (canned or frozen)
- 1 Tbsp soy sauce
- 1 Tbsp dried anchovy powder
- 1 Tbsp dried shrimp powder
Cooking Instructions
Step 1
Let’s create the perfect batter ratio for our Pajeon! In a bowl, combine 6 Tbsp of Pajeon flour, 2 Tbsp of Tempura flour, 1 Tbsp of dried anchovy powder, 1 Tbsp of dried shrimp powder, and 1 Tbsp of soy sauce. Pour in 1 cup (250ml) of water and whisk until there are no lumps. The Tempura flour is key to achieving a wonderfully crispy Pajeon! If you’re using whole dried shrimp or anchovies instead of powder, reduce the shrimp powder to 0.5 Tbsp. For Pajeons generously loaded with vegetables, a slightly thinner batter helps coat the ingredients evenly for better flavor. Since we’re using anchovy and shrimp powder today, aim for about 1 cup of water, ensuring the total flour amount is slightly less than 1 cup (around 5/6 cup). Adding fresh shrimp or squid is also a fantastic idea for extra flavor!
Step 2
Once the batter is ready, it’s time to add the prepared vegetables. Cut the green onions and chives into approximately 6cm lengths. Add them to the batter bowl and gently toss to ensure all the vegetable pieces are evenly coated with the batter. Don’t worry if the green onions aren’t fully submerged initially; they will wilt as they cook and settle into the batter.
Step 3
This is what the mixture looks like right after mixing the vegetables. You can see the vegetables starting to wilt and the batter filling the spaces between them.
Step 4
I chose to pan-fry the Pajeon in coconut oil for a delicious nutty aroma and flavor. The distinct fragrance of coconut oil truly elevates the taste of the pancake. Heat a generous amount of oil in a skillet over medium heat. Ladle portions of the batter into the hot oil, spreading them slightly, and cook until golden brown and crispy on both sides.
Step 5
Voila! Our delicious Sweet Corn Pajeon is ready! Thanks to the anchovy and shrimp powder, it’s packed with savory umami flavor even without fresh seafood. Adding fresh seafood will make it even more luxurious and tasty. The delightful ‘pop’ of the sweet corn kernels adds a wonderful textural contrast. Enjoy this crispy Pajeon, perhaps with a glass of Makgeolli for the perfect pairing!
