Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pajeon (spring onion pancakes). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pajeon (spring onion pancakes) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Pajeon (spring onion pancakes) is something that I’ve loved my entire life.

In the spring these wild vegetables are soft and tender. Soon they will get tough, and anybody who wants to pick them wild shouldn't do it too late in the season. I made my very first pajeon just a few minutes ago and I'm just so excited I wanted to share this picture with you! I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pajeon (spring onion pancakes) using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pajeon (spring onion pancakes):

1. Prepare 1 bunch spring onion
2. Make ready 1 egg
3. Take 1 hot chili pepper
4. Get 1 onion
5. Prepare 2 cups seafood (prawns, squid, etc.)
6. Prepare 2 cups flour
7. Prepare 1 cup cold water
8. Make ready 1/2 tbsp salt
9. Make ready vegetable oil

Great recipe for Pajeon (spring onion pancakes). Koreans' favorite savory pancakes for rainy days. Feel free to throw in any type of seafood you like, or you can also omit them entirely to go vegetarian. Navigating a Korean supermarket as a newcomer can be intimidating.

Steps to make Pajeon (spring onion pancakes):

1. Chop the spring onions into 5cm pieces. Finely chop the pepper, and slice the onion and seafood into bite-sized pieces.
2. In a mixing bowl, combine all ingredients except for the vegetable oil and mix well.
3. Coat a large frying pan with about 3 tbsp vegetable oil on medium-high heat. Add about a quarter of the batter and flatten it into a large pancake.
4. When the bottom has slightly browned, carefully lift up one side of the pancake and flip it. When both sides have browned, flip once more and remove from heat; the surface should be crispy. Repeat for every pancake.
5. Ready to serve and ENJOY!

Feel free to throw in any type of seafood you like, or you can also omit them entirely to go vegetarian. Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook, while the size and variety of the kimchi section rivals that of emporium produce departments back home. Pajeon (spring onion pancakes), And if you are looking for more recipes on the site, there are thousands of dishes and recipes available worldwide, and well continue to add and improve them. Spring onion pancake (pajeon). (Little Korea).

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