(In Korean, it is 파전.)
Pajeon is a type of Korean pancake. It is mainly made out of rice flour, instead of a sweet pancake it is a salty one, more like the French type of quiche. So for getting that taste, you add salt, sugar and mix it with green onions. You also add either meat (pork belly, minced pork) or seafood to make it not too bland and tasty. Pajeon is a typical drinking dish, which is served with Banchan, side dishes. These can be for example yellow radish, small anchovis, Kimchi, black beans or just green spicy peppers. It is said that Pajeon is eaten on rainy days because farmers didn‘t go out working when it was raining in former times. Instead, they stayed inside houses and pajeon was easy to make due to the availability of the ingredients. Very often, people eat it with Makgeolli, a sort of sweet, milky looking rice wine.
Ingredients for Pajeon (2 servings)
- 80g Wheat flour
- 80g green onions
- 15g Red fresh peppers
- 1tsp Salt
- 1sp Vegetable oil
- 150ml Water
- 1 Egg
- 1-2 slices of pork belly (optional)
Put water and wheat flour in a bowl and stir well. Add egg and salt. Stir until there clots have dissolved. Cut green onions into pieces of 4-5 cm length, slice red peppers and cut down pork belly. Add green onions, peppers into dough. Heat up frypan with oil. Put mixture into frypan. Fry for 5-10 minutes until pancake become golden brown and green onions a little bit roasted. Serve with soy sauce.