Pajeon, a Simple Savoury Scallion Pancake of South Korea

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Pajeon, a Simple Savoury Scallion Pancake of South Korea Photography by Soo Kim/cbc.ca

TIMESBENGKULU, JAKARTASouth Korea has become a center of popularity recently. People looking for their food, their drama, and the artists as well. It’s a good thing that now almost all people in the world knew about South Korean culture including pajeon, a tasty delicious scallion pancake.  

Pajeon translates to scallion pancake; “pa” is scallion and “jeon” the pancake; it’s quite literally the simplest savoury pancake, yet it delivers big on flavour. This food is easily to make and such a great companion during your gathering with the family or friends.

The Korean sometimes changes the scallion into leek or chives, they sometimes added diced shrimp, squid, or octopus. In Pajeon, scallions and green onions are consumed with real vigour in Korean cuisine and are often the main attraction in a dish.

This Korean scallion pancakes are best served hot, light and crispy, they’re also divine at room temperature. Its such a good food to be served during winter or cold season. You will finish off the lightly charred savoury pancakes by pulling scallion strands and dipping them into the tangy dipping.

You could make the batter from a mix of whisked flour, cornstarch, baking powder, sugar, salt, and pepper in a bowl. Stir the chives into batter (preferable).

Heat a large cast iron skillet or non-stick frying pan over medium heat. Add 1 tablespoon of the oil and carefully place 8 pieces of the scallions in a single row, like a ladder. Spoon 2 tablespoons of the batter over the scallions, filling in the gaps between. Then layer with 8 more pieces of scallions.

Lightly press and cook it for 2-3 minutes until it browns and crisp on the bottom. Flip and continue cooking your pajeon until browned on both sides, slightly flattening with the spatula and flipping a few times. And your Scallion pancake of South Korea is ready to serve. (*)

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