by Kate Heyhoe
Spring Onion Pancakes (Korea)
These delicious treats are eaten as snacks or with meals. The basic pajon uses spring onions or green onions, but the Koreans also mix in all sorts of vegetables and even meats. This version adds bean sprouts, but I also enjoy them cooked with slivered oyster mushrooms, julienned carrots, and bell pepper strips. The rice flour adds a wonderful texture, but if you can't find it, use all-purpose flour. Serve these warm or at room temperature, with or without the dipping sauce.
3 tablespoons soy sauce
1 tablespoon rice vinegar
Few drops sesame oil
1/4 cup rice flour (or all-purpose flour)
3/4 cup all-purpose flour
1 teaspoon salt
1 cup water, approximately
Few drops sesame oil
Dash white pepper
(plus vegetable oil for frying)
4 green onions, cut on the diagonal into 1-inch lengths
1-1/2 cups fresh bean sprouts
(mung bean sprouts) see Blanching Note
1. Combine the dipping sauce ingredients and set aside.
2. Mix together the batter ingredients (except for the vegetable oil for frying). The batter should resemble a thin pancake batter; adjust the amount of water accordingly. Stir in the bean sprouts and green onions.
3. Heat vegetable oil in a griddle or skillet over medium-high heat. You want just enough oil to barely film the surface. Pour in half the batter or enough to make a large pancake about 1/4-inch thick. Fry on one side until golden brown but not scorched, then flip and cook the other side until golden. (You may need to lower the heat to prevent burning.) Remove the pancake and repeat with the remaining batter.
4. To serve, cut the pancakes into wedges, as if slicing a pizza. Serve warm or at room temperature with dipping sauce.
You can use impeccably fresh bean sprouts raw, or blanch them for 1 minute in boiling water and plunge into an ice bath to barely cook them. Dry thoroughly before use.
Other Links (includes more recipes):
- Global Destinations: Korea
- Korean Spring Picnic
- Korean Beef on Fiery Chinese Cabbage
October 1999 Itinerary...
Kate's Virtual Journey: A Progressive Feast
About Kate's Virtual World Tour: A Progressive Feast
From September 1999 to January 2000, this progressive banquet begins with Appetizers in Asia, continues with multiple courses across India, the Middle East, and North Africa, and around Christmas, crosses over to Europe for Desserts in Deutschland. Recipes, country backgrounds, local attractions, and special travel tips make each stop vivid and exciting, as if you were right there, experiencing the journey yourself. These world tour specialties and authentic recipes will inspire you to create your own unique and festive holiday tables, fit for kings and queens. No passport needed, just a fork, a stove and a hearty appetite!
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page created October 1999 and modified August 2007