Ajumama Twe Pajeon (Green Onion Pancake)
- prep time15 min
- total time 25 min
Courtesy of Ajumama.
3 cups all-purpose flour
1 ¼ cups rice flour
1 Tbsp cornstarch
2 tsp baking powder
1 tsp salt
1 tsp baking soda
4 cups ice cold water
3 bunches green onionsPork
8 oz pork butt, shaved
2 Tbsp Korean chili paste
1 Tbsp dark brown sugar
1 Tbsp sesame oil
2 Tbsp sake or soju (Korean vodka)
1 tsp garlic, mincedPajeon
soy or mung bean sprouts
Batter (see above)Dipping Sauce
1 cup light soy sauce
2 Tbsp sesame oil
2 - 3 Tbsp vinegar
1 Tbsp sesame seeds, toasted
¼ cup green onions, sliced
1. Combine all of the dry ingredients and mix thoroughly, gently beat the eggs with the ice cold water and mix with the dry ingredients. Small lumps may remain.
2. Leave the batter to rest for at least 4 hours. This can be done the night before and if kept cold will keep for 2-3 days covered in the refrigerator. When you are ready to use it, mix it together with a whisk, making sure to get everything on the bottom (the rice flour will settle).Pork
1. Combine all of the ingredients and allow to marinate for 6-24 hours.
2. Cook over medium high heat for 4-6 minutes until cooked through and allow to cool.Pajeon
1. Preheat a 8-10 inch non-stick skillet over medium low heat or an electric griddle. In a bowl mix 1/2 cup of the batter, 5-8 pieces of green onions and your choice of fillings (around a tablespoon or two of each). Mix everything so the ingredients are well coated and combined.
2. Add 2 Tbsp of oil to the pan and add the batter with vegetables to the pan and spread it out into a single even layer.
3. Allow to cook until the edges start to bubble, about 2-3 minutes, then flip the pajeon over. It should be a light golden brown. Allow to cook another 2-3 minutes (you may need to add a little more oil). Flip again to make sure both sides are cooked evenly. Remove from the pan and cut into pieces to serve with the dipping sauce.Dipping Sauce
1. Combine all ingredients except the green onions. This can be made up to a week in advance.