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Korean Scallion Pancake (Pajeon)
15 Min.Für 2Nutri-Score C€
C
15 Min.
15 Min.Korean Scallion Pancake (Pajeon)
rezept von
christieathome
@christieathome
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
green onions (trimmed, halved and cut into segments)Obst & Gemüse8 Stücke
all-purpose flourGetreide120 g
potato starchVorräte30 g- baking powderVorräte3 g
saltGewürze3 g
garlic powderGewürze2 g- chicken bouillonVorräte3 g
onion powderGewürze2 g
cold waterAndere180 ml- oil (for frying)Vorräte45 ml
regular soy sauceVorräte30 ml- rice vinegarVorräte15 ml
- sesame oilVorräte10 ml
pro Portion
Nährwerte
488kcal
- Kohlenhydrate
- 55 g
- Eiweiß
- 9 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Schneebesen
cutting board
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the green onions
- Trim the green onions, slice in half and cut into segments.
- Schritt 2
Make the batter
- Combine the green onions, all-purpose flour, potato starch, baking powder, salt, garlic powder, chicken bouillon, onion powder and cold water.
- Mix until combined.
- Schritt 3
Fry the pancake
- Heat a large pan over medium-high heat, add oil and swirl it around.
- Add the green onions first and spread them evenly across the pan, then pour in the remaining batter to fill in any holes.
- Reduce to medium heat and fry until the bottom is golden and slightly charred.
- Schritt 4
Flip and crisp the second side
- Flip the pancake over, pour oil around it and tilt the pan to distribute it.
- Swirl the pancake to prevent sticking and fry until the bottom is crispy and slightly charred.
- Schritt 5
Slice the pancake
- Remove the pancake and transfer to a cutting board to slice.
- Schritt 6
Make the dipping sauce
- Combine the green onions, regular soy sauce, rice vinegar and sesame oil.
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