Entrée
Korean Scallion Pancake (Pajeon)
15 minPour 2Nutri-Score C€
C
15 min
15 minKorean Scallion Pancake (Pajeon)
recette de
christieathome
@christieathome
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
green onions (trimmed, halved and cut into segments)Fruits et légumes8 morceaux
all-purpose flourCéréales120 g
potato starchÉpicerie30 g- baking powderÉpicerie3 g
saltÉpices3 g
garlic powderÉpices2 g- chicken bouillonÉpicerie3 g
onion powderÉpices2 g
cold waterAutres180 ml- oil (for frying)Épicerie45 ml
regular soy sauceÉpicerie30 ml- rice vinegarÉpicerie15 ml
- sesame oilÉpicerie10 ml
par portion
Nutrition
488kcal
- Glucides
- 55 g
- Protéines
- 9 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Fouet
cutting board
pas à pas
Préparation
- Étape 1
Prepare the green onions
- Trim the green onions, slice in half and cut into segments.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Slice the pancake
- Remove the pancake and transfer to a cutting board to slice.
- Étape 6
Make the dipping sauce
- Combine the green onions, regular soy sauce, rice vinegar and sesame oil.
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