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Korean spring onion pancakes (pajeon)
Serves 4 Starters and mains
Ingredients
- 125g plain flour
- 30g rice flour
- 1⁄4tsp sea salt crystals
- 1⁄4tsp freshly ground
- black pepper
- 1 large egg
- 2tsp Kikkoman (naturally brewed) soy sauce
- 2tbsp sunflower oil
- 4 bunches spring onions, trimmed and sliced lengthways then halved across
- 3 long green chillies, deseeded and sliced into rings
For the dipping sauce
- 3tbsp Kikkoman (naturally brewed) soy sauce
- 2tsp rice vinegar
- 1⁄4tsp chilli flakes
- 1 clove garlic, grated
- 1 piece ginger, grated and juice extracted
- 2tsp toasted sesame seeds
Method
Sift the flours into a bowl, add the salt and pepper and break in the egg. Add the soy sauce and whisk in 250ml cold water a little at a time to make a smooth batter. Put in the fridge for 15 minutes.
Heat 1tbsp of the oil on a medium heat using a frying pan large enough to take all the spring onions, and gently wilt them with the chillies for about 3 minutes. Tip onto a plate and divide into 8 portions.
Heat a 15cm frying pan on medium heat and add a little oil. Take out the batter, turn the heat to low and pour in 3tbsp of the mixture tilting the pan so it spreads evenly. Take a portion of the onions and spread over the pancake and cook for 4 minutes. Lift the pancake and add a little more oil, flip it over and press down and cook for 2 minutes.
Wrap in foil and keep warm in a moderate oven while cooking the rest of the batter. Mix all the dipping sauce ingredients together and serve with the hot pajeon.
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