Before the onslaught of Western dishes known collectively as Thanksgiving arrive to my blog, I thought I’d share a tasty Korean recipe from a very sleek cookbook. Bibigo is a huge company in Korea and it prides itself as making healthy and fresh food. I was gifted a cookbook from this company and I really love the look of many of the recipes.
This is the pajeon recipe that I started with. It is a pretty easy little dish and I only messed up one part, but it didn’t really affect the taste. I’ll share that in the directions. Happy Korean Eating!
- 1 ounce of small, cleaned shrimp
- 3 ounces of squid, cleaned, gutted and sliced into pieces (I bought mine pre-cleaned and sliced)
- 2 ounces of green onion, cleaned and cut in long pieces
- 1 egg
- cooking oil
- soy sauce
- 1 ounce AP flour
- 1 Tbsp potato starch
- 2 ounces of water
- 1 Tbsp of Korean red pepper flakes
- Whisk egg in bowl with a pinch of salt. Put to the side.
- Mix the flour, potato starch, water and red pepper flakes in a bowl and mix until nice and gloppy.
- Place the green onions into the mix and get them nice and covered. In a hot pan with oil, place the green onions (nicely) into the pan and allow to fry for a bit.
- Add the seafood to the remaining batter and place the seafood on top of the onions. (This is the part I forgot, to add the seafood to the remaining batter…eeek…the main problem is that once I flipped the jeon the seafood no longer stuck to it. I don’t recommend forgetting to do this step.) Drizzle the egg over the top of the seafood and onions. Keep cooking until the bottom is crispy and brown.
- Now the tricky part is to flip this mother. I did the ‘ol plate over the top trick. Put a clean plate over the pajeon and keep one hand on top. With your other hand, turn the pan over until the pancake is on the plate. Then just scoot the pancake back onto the frying pan and fry until the other side is nice and crispy.