It’s a rainy day in the soop. Do you know what is the perfect rainy day food? Pajeon! It is said that people crave pajeon when it’s raining because the sound of rain mimics the sound of pajeon sizzling in a hot pan.
Have you eaten Pajeon before?
Pajeon is essentially a Korean pancake that can be made with a variety of ingredients! There is kimchijeon (kimchi pancake), buchojeon (garlic chive pancake), pajeon (green onion pancake), haemuljeon (seafood pancake) and so much more! The variety is endless.
The members made buchojeon which is made with garlic chives. I didn’t have garlic chives so I decided to make pajeon which is made with green onions!
The basis of a good jeon is the batter and thankfully, the Asian markets are full of different types pre-made jeon batters. Take your pick and put it to work! The secret to a good jeon is the crispy exterior and soft interior. To achieve this, make sure you use a lot of oil, similar to a shallow fry.
If you’re of drinking age, makgeolli and pajeon are best enjoyed together! Makgeolli is a milky, lightly carbonated rice wine that is sweet and subtle making it a great complement to the crispy pajeon.
- 1 carrot julienned
- 1 onion sliced thinly
- 10 stalks green onions cut into 2 inch pieces
- 2 cup Jeon mix
- 2 cup water
- 1/2 cup soy sauce
- 2 tbsp honey or rice syrup
- 2 tbsp vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1/2 tbsp gochugaru (optional)
- Prepare your jeon batter according to package.
- Mix in the sliced onions, green onions and carrots.
- Prepare a pan with oil over medium high heat. Fill the bottom of the pan with oil until there are no spaces. The oil makes the jeon really crispy!
- Pour the jeon batter into the pan and let it cook for 5-6 minutes or until it is golden.
- Flip and repeat until the jeon is perfectly golden and crispy. (total 10-12 mins per jeon)
- Cut into pieces and enjoy with the sauce.
- Combine all the ingredients and serve with the hot pajeon.