I miss Korea more and more each day. Not as much as I miss being in the states, though. One of my favorite parts of a traditional Korean meal is the pancakes. Mmm, mmm! The recipe, just like other Korean banchan (side dishes), is very, very simple! I usually have all of the ingredients already in my fridge and pantry. It’s such a hit with my friends that I have to remember to double the recipe next time.
For the pajeon:
- 2 cups all purpose flour
- 1 1/2 cups of water
- 1 large egg
- 1 1/2 teaspoon of sea salt
- 2 cups of frozen hash browns (completely thawed – or use the refrigerated ones)
- 1 red bell pepper, seeded and sliced julienne
- 1 small zucchini, sliced julienne
- 1 bunch green onions, cut in 1 inch sections
- 1 tablespoon minced garlic
- ground pepper to taste
- vegetable oil for cooking
For the dipping sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1 tablespoon rice vinegar
- 2 tablespoons white granulated sugar
- 1 tablespoon sesame oil
- 1 minced garlic clove
- 1/2 teaspoon crushed red pepper
- 1 teaspoon sesame seeds (optional)
- Place all dipping sauce ingredients in a microwave safe bowl. Whisk and warm in the microwave for 1-2 minutes, just enough for the sugar to dissolve. Whisk again and set aside.
- In a large bowl, beat the flour, water, egg, and sea salt. Set the better aside to rest. (I sometimes cheat and use my KitchenAid stand mixer.)
- Preheat non-stick skillet to medium-high heat. Slice all vegetables julienne (long, thin strips) and mix into batter along with hash browns. Add pepper to taste. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
- Add a little oil to the skillet and swirl around. Ladle enough veggie batter into the skillet to completely cover the bottom. Fry for about 4-5 minutes, per side.
- Repeat with remaining batter. Using a 12 inch skillet, you should have enough for 4 pancakes.
- Cut the pancakes into wedges and serve warm with dipping sauce.