Flavorful Three-Flavor Pajeon
Flavorful Three-Flavor Pajeon
Crispy Seafood, Bulgogi, and Bacon Pajeon Trio
Hello everyone, this is Yandle! Germany has been experiencing a lot of rainy days lately. As winter transitions into summer, we’re seeing particularly heavy rainfall. The good news is that once this rainy spell passes, summer arrives immediately! However, the continuous rain can sometimes make one feel a bit down. How do you typically spend such days in Korea? That’s why I decided to make Pajeon! Simply having seafood pajeon felt a little incomplete, so I decided to create three different varieties: seafood pajeon, bulgogi pajeon, and bacon pajeon. Which pajeon was the most delicious? I’ll leave that answer for you to discover! Enjoying a warm piece of pajeon on a rainy day is truly a delight. Let’s dive into the world of delicious pajeon together!
Pajeon Batter and Topping Ingredients- 4 bunches fresh green onions
- 1.5 cups pancake mix or all-purpose flour
- 2 cups cold water
- 1 tablespoon salt
- Pinch of black pepper
- 200g mixed seafood (e.g., squid, shrimp)
- 100g beef bulgogi (marinated)
- 100g crispy cooked bacon, chopped
- 1 red chili pepper, thinly sliced (for garnish)
- 3 fresh eggs
Sweet and Tangy Dipping Sauce Ingredients- 1 cup soy sauce
- 1/2 cup vinegar
- 1 green onion stalk, finely chopped (for sauce)
- 1/2 onion, finely chopped
- 1 green chili pepper, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon red chili flakes (adjust to taste)
- 1 cup soy sauce
- 1/2 cup vinegar
- 1 green onion stalk, finely chopped (for sauce)
- 1/2 onion, finely chopped
- 1 green chili pepper, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon red chili flakes (adjust to taste)
Cooking Instructions
Step 1
Prepare the Pajeon Batter and Ingredients: First, in a large bowl, whisk together the pancake mix (or flour) and cold water until smooth to create the batter. Lightly season the seafood with salt and pepper. Prepare the green onions by cutting them to fit the size of your pan; if they are too thick, you can cut them in half lengthwise. This ensures even cooking and prevents burning.
Step 2
Make the Delicious Dipping Sauce: Finely chop the remaining green onion scraps, onion, and chili pepper into about 1cm pieces. Combine all the chopped vegetables in a bowl. Add the soy sauce, vinegar, red chili flakes, and sesame seeds. Stir everything together well – and your savory dipping sauce is ready! It’s perfect for dipping.
Step 3
Start Frying the Pajeon: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, arrange the prepared green onions in a single layer. Pour the batter thinly and evenly over the green onions, coating them like a blanket. Avoid pouring too much batter, as this will help achieve a crispy texture.
Step 4
Add Your Desired Toppings: Evenly distribute your chosen toppings – seafood, bulgogi, or crispy bacon – over the layer of batter. Arranging them attractively will make your pajeon even more appealing.
Step 5
Cover with More Batter: Gently pour another thin layer of batter over the toppings to secure them in place and prevent them from falling out. This step ensures your pajeon holds its shape beautifully.
Step 6
Add an Egg Coating: In a separate bowl, whisk the eggs until smooth. Pour the beaten eggs evenly over the pajeon. This golden egg layer will add richness and flavor.
Step 7
Decorate for Presentation: Artfully arrange a few slices of the red chili pepper on top of the pajeon for a beautiful garnish. The vibrant red adds a lovely visual contrast and makes the pajeon look even more appetizing.
Step 8
Cook Thoroughly: Cover the frying pan with a lid and cook over medium-low heat. It’s important to let it cook slowly and thoroughly to ensure the inside is cooked through. Cooking with a lid helps steam the inside, keeping it moist.
Step 9
Prepare to Flip: Once the bottom is golden brown and the egg on top is mostly set, remove the lid. Now it’s time to carefully flip the pajeon. Use a wide spatula to gently loosen the edges of the pajeon, creating some space between the pan and the pancake.
Step 10
Flip Confidently: Place a plate or another pan over the pajeon, then confidently invert the frying pan so the pajeon lands on the plate. Alternatively, add a little more oil to the pan and use your spatula to flip it decisively. Be careful not to let it burn if the heat is too high!
Step 11
Finish and Plate: Cook the second side until golden brown, then carefully flip it back onto a serving plate with the first side facing up. If flipping is challenging, you can place a plate over the cooked pajeon, invert the frying pan, and let the pajeon slide naturally onto the plate.
Step 12
Enjoy Your Delicious Pajeon: Before it cools, cut the pajeon into serving-sized pieces. Cutting against the direction of the green onions will give you neat slices. Dip into the prepared soy sauce and enjoy! Ah, this is why we make pajeon!
