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Pajeon (Korean Scallion Pancakes)

Name: Pajeon (Korean Scallion Pancakes)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large bunches (about 350g) scallions; 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour; 1/4 cup (28g) cornstarch; 1 teaspoon granulated sugar; 1/2 teaspoon baking powder; rounded 1/2 teaspoon table salt; 1 cup (227g) sparkling water cold; about 6 tablespoons (75g) neutral oil such as vegetable oil for frying; divided; 2 tablespoons (28g) soy sauce; 1 tablespoon rice wine vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon granulated sugar; 1/2 teaspoon gochugaru (Korean red pepper flakes)

4 servings

portioner

40 minutes

aktiv tid

1 hour

total tid

Börja laga mat

Ingredienser

2 large bunches (about 350g) scallions

3/4 cup (90g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) cornstarch

1 teaspoon granulated sugar

1/2 teaspoon baking powder

rounded 1/2 teaspoon table salt

1 cup (227g) sparkling water cold

about 6 tablespoons (75g) neutral oil such as vegetable oil for frying; divided

2 tablespoons (28g) soy sauce

1 tablespoon rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon granulated sugar

1/2 teaspoon gochugaru (Korean red pepper flakes)

Instruktioner

Trim the root ends off the scallions and slice thinly on the bias; you should have between 3 and 4 cups of sliced scallions. , In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. Add the cold sparkling water and whisk to combine. Using a flexible spatula, fold in the scallions — it will look like a lot of scallions for the amount of batter.  , In a medium nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat until hot. Ladle about 1/2 cup of batter into the pan (a scone and muffin scoop works well here) and use a spatula or the back of a spoon to evenly spread the batter into a thin circle between 6" and 8" in diameter. Cook the pajeon until the bottom is golden brown and crispy, about 3 to 4 minutes. , Flip the pajeon and cook the other side until crispy, another 3 to 4 minutes. If necessary, turn the heat up towards the end of the cooking time to finish crisping the bottom. Transfer the pancake to a paper towel-lined cooling rack or plate, and cook the remaining batter, adding more oil between batches. , While the pajeon cook, make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru. Serve with the pancakes. , Pajeon are best served immediately after cooking. Store in an airtight container in the refrigerator for up to 2 days; reheat in an oven or toaster oven on a wire rack set on a baking sheet.

Näring

Portionsstorlek

1 pancake (208g)

Kalorier

320

Totalt fett

20g

Mättat fett

Omättat fett

Transfett

Kolesterol

0mg

Natrium

1040mg

Totala kolhydrater

34g

Kostfiber

Totalt socker

Protein