Traditionally these Korean pancakes – pajeon - are served simply with a soy dipping sauce. We’ve added some spicy vegetables and a fried egg to make the meal more substantial.
This dish would make an easy dinner or alternative brunch option!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
449
Ingredients
For the pancakes
175 g self-raising flour
3 Tbsp. rice flour
5 medium eggs
2 tsp. soy sauce
10 spring onions, trimmed, shredded and cut into short lengths
6 tsp. vegetable oil
2 tsp. black sesame seeds
For the gochujang vegetables
1 large red onion, thickly sliced
2 carrots, thinly sliced
150 g shiitake mushrooms, torn if large
3 cm piece fresh root ginger, peeled and finely chopped
250 g savoy cabbage, core removed, roughly chopped
2 -3tbsp gochujang, to taste
Directions
Step 1Preheat oven to 130°C (110°C fan) mark 1/2. For the pancakes, put the flours into a large bowl with 1/2tsp fine salt. Make a well in centre. Add 1 egg, the soy sauce and 200ml ice-cold water to the well and gradually whisk into the flours to make a smooth batter. Whisk in the spring onions.
Step 2Heat 1tsp oil in a large frying pan over medium-high heat. Add 4 heaped dessert spoonfuls of batter to pan, spacing apart. Cook for 21/2-3min per side, until golden. Transfer to a baking tray, cover loosely with foil and put in the oven to keep warm. Continue with remaining batter, adding 1tsp oil between batches, to make 12 pancakes.
Step 3Meanwhile, heat 2tsp oil in a second large, deep frying pan or wide pan over medium heat. For the gochujang vegetables, add the onion, carrots, mushrooms and stir-fry for 3-4min, until slightly softened. Add the ginger, fry for 1min, then add the cabbage, gochujang, 100ml water and some seasoning. Bubble for 5min, or until the vegetables are just tender.
Step 4Wipe out the pancake pan and heat remaining 1tsp oil over high heat. Crack in 4 eggs and fry until crisp on the bottom and just set on top, about 3-4min.
Step 5Divide the pancakes between 4 plates and top each stack with a fried egg. Sprinkle with sesame seeds. Serve with the vegetables.
Per serving:
Calories: 449
Protein: 19g
Total fat: 14g
Saturates: 3g
Carbs: 58g
Total sugars: 12g
Fibre: 8g
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