The Ultimate Pollack Roe & Mayo Pajeon: A Fusion Recipe for Special Occasions
The Ultimate Pollack Roe & Mayo Pajeon: A Fusion Recipe for Special Occasions
Achieve the perfect Pajeon! Experience the irresistible combination of savory pollack roe, creamy mayonnaise, and fresh green onions in this must-try fusion recipe.
Hello everyone! This is the YouTube channel ‘Why Buy Food’. We wanted to enjoy Pajeon in a new and exciting way, so we experimented with pollack roe and mayonnaise, and the result was incredibly delicious! Discover another delightful transformation of pollack mayo with this unique fusion Pajeon. In our video, we also share recipes for homemade makgeolli and various other Pajeon variations! We hope you enjoy the video and the recipe. Please give us a ‘like’, ‘subscribe’, and ‘comment’! Your support means a lot! Channel subscription link: https://bit.ly/3iqGZDw Instagram @whybuyfood: https://www.instagram.com/whybuyfood (This recipe yields enough for 2 Pajeons.)
Pajeon Ingredients- 8 fresh eggs
- 1 bunch of fresh green onions (approx. 150g)
- 4-6 strands of pollack roe (adjust to your taste)
- Generous amount of cooking oil
- 1 handful of fresh clams (approx. 50g)
- 50-100g tempura flour (for a crispy texture)
Pollack Roe Mayo Sauce- Creamy mayonnaise (for consistency adjustment)
- Creamy mayonnaise (for consistency adjustment)
Cooking Instructions
Step 1
First, prepare the egg batter, which is the foundation of your Pajeon. Crack 8 fresh eggs into a clean bowl and gently whisk the yolks and whites until well combined. (Tip: Whisk gently to avoid creating too much foam, which helps maintain a tender texture.)
Step 2
Wash the green onions thoroughly under running water and pat them dry. Cut them into manageable pieces, about 5-7 cm long, for easy handling during preparation.
Step 3
Heat a frying pan with a generous amount of cooking oil over medium heat. Pour in the whisked egg batter. Once the egg is about 50% cooked and the edges begin to set, arrange the green onions, lightly coated in tempura flour, over the partially cooked egg. (Tip: Lightly dusting the green onions with tempura flour helps them adhere to the egg batter and enhances crispiness.)
Step 4
Evenly distribute the fresh clams over the green onions, followed by the sliced pollack roe. The delightful popping texture and umami of the pollack roe will significantly elevate the flavor of your Pajeon.
Step 5
To ensure all ingredients adhere well to the egg, gently pour a little more egg batter over the top, covering the ingredients. This step helps to hold everything together as it cooks, maintaining a beautiful shape.
Step 6
Cook over medium-low heat until the bottom of the Pajeon is golden brown and set. Carefully flip the Pajeon using a spatula or by shaking the pan. Cook the other side until it’s also golden brown and crispy. (Tip: Cooking slowly over low heat ensures the Pajeon cooks through evenly without burning.)
Step 7
Transfer the perfectly cooked Pajeon to a serving plate. Finally, artfully drizzle mayonnaise over the warm Pajeon to your liking. Enjoy your delicious and flavorful Pollack Roe & Mayo Pajeon! You can also serve it with a side of soy sauce for dipping if you prefer.
