SEAFOOD PAJEON (KOREAN PANCAKES) with SPICY DIPPING SAUCE
I first had these many years ago in Korea when visiting my daughter several years ago.
She lived there for a couple of years teaching English to young South Korean students
and on my arrival she introduced me to Pajeon.
We enjoyed then plain (just the eggs mixture with green onions)
and a seafood version – my favourite.
Whisk together flours and salt.
Add cold water, whisking until smooth and creamy.
Stir in seafood and onions.
Heat oil in wok or fry pan.
Add spoonfuls of your mixture (by quarters).
Try to evenly distribute the seafood in each.
Fry until nicely browned and crispy then flip and repeat.
Set aside while cooking the next 3 portions.
1/2 cup Bragg sesasoning or soy sauce
1/4 cup water
1 tablespoon rice vinegar
1 tablespoon sugar, honey or agave syrup
1 tablespoon sesame oil
1 minced garlic clove
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper (more for a good kick)
Mix together and serve with Pajeon.
This makes a good 3/4 cups of sauce which is more than enough for this meal.
It can be halved but I wanted some leftover for another recipe.
inspired by the Kimchi Chronicles