Sort ingredients
kbuxton
QR Code
Listen
Pdf
Grab the vegetable of your choice and chop.
For scallions, slice one stalk in half lengthwise and chop into inch-long pieces.
For zucchini, shred one whole zucchini on a box grater and squeeze out as much liquid as possible.
For broccoli or kale, chop up half a head into quick-cooking pieces.
For kimchi, chop a cup or two into bite-size pieces and save about 1 Tbsp. of kimchi juice for the batter.
Add about a ⅓ cup of allium-y vegetable (white onion, scallions, etc.) to the chopped vegetable mixture.
Combine ½ cup of flour, ½ cup of cold water, 1 tsp. of salt, and 1 tsp. of sugar to make the batter. Whisk until no lumps remain.
Add the vegetable mixture to the batter and fold together.
Heat a nonstick skillet over medium-high heat and add 1 Tbsp. of vegetable oil.
Pour the batter into the pan and spread it into a flat layer to make one large pancake. Cook until golden brown on one side, then flip the pancake and cook until fully cooked.
Transfer the pancake to a plate and cut it into triangles using kitchen shears or a knife.
Make a quick dip of soy sauce with a splash of rice wine vinegar.
Serve the pajeon hot with the dipping sauce.