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Pajeon (Green Onion Pancake) recipe |
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Ingredients:
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1 bunch green onion - cut in a bias, |
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1/2 onion - thin slice |
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1/2 carrot - thin julienne |
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1/4 lb shrimp* - chopped |
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1/4 lb bay scallops* - chopped |
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1/4 lb clams* - chopped |
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1/8 lb squid* -chopped
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(*You can substitute to any seafood.) |
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For batter:
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1 cup water (3-4 tbsp more) |
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1 cup flour |
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1 egg |
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2 tsp soy sauce |
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1 tsp salt |
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1/2 tsp sugar |
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1/2 tsp dwen jang (Korean bean paste) |
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Soy dipping sauce: 3 parts soy
sauce, 1 part rice vinegar, some chopped green onion |
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In a big bowl, combine all ingredients for batter with a whisk.
Or you can purchase "Korean pancake mix" from Korean market, and
combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce. |
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 Tips:
Make a pancake as thin as possible. It tastes much better!
They make large size "pa jeon" generally in Korea.
At home, you cut green onions in half, alternate root part and
green part in a hot non-stick pan.
Pour the batter evenly on top, cook for 2-3 minutes until you
can flip it.
Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve. |
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Japchae (transparent noodle with beef and
vegetables) recipe |
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Ingredients: |
1 pack transparent noodle (dangmyun),
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(soaked in hot water for 30 minutes, drained) |
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1 medium onion, thin sliced |
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1/2 carrot, thin julienne |
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1 bunch spinach, blanched, cut into 3 inches |
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10 oz thin slice beef |
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5 green onions, cut in a bias |
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7 shiitake mushrooms, rehydrated, thin sliced |
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oil to saute |
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salt and pepper |
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2 tbsp sesame seeds |
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Beef marinade: 1 tbsp soy sauce, 1
tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, |
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1/4 tsp pepper, 1/2 tsp sesame seeds |
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Shiitake marinade: 1/2 tsp soy
sauce, 1 tsp sugar, 1 tsp sesame oil |
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Noodle seasoning: 1 and 1/2 cup
water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil |
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a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake
mushrooms - beef.
The vegetables don't have to get any color, just need to be
softened.
Saute and move to a big bowl to cool a little bit.
Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang
myon absorbs water.
In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and
translucent.
Take off from the heat, let cool for a while.
If needed cut the length.
Mix with vegetables, sesame seeds, salt and pepper to taste. |
