Recipe Korean Green Pancakes (Pajeon)
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Probably the best way to ‘eat your greens’ — this green pancake should sizzle in the pan and crackle as you slice it, and effortlessly carry the flavours of your chilli soy sauce!
You will need
Serves 2
- 1/2 large bunch English spinach, rinsed and roughly chopped
- 1 bunch garlic chives, rinsed and chopped
- 1/2 bunch spring onion, rinsed and chopped
- 1 bunch coriander, rinsed and chopped
- 1 cup plain flour
- 1 cup cold water
- 1/2 teaspoon salt flakes
- 2 cloves garlic, crushed
- 2 teaspoons finely grated ginger
- 1/4 cup extra virgin olive oil
Dipping sauce
- 1/4 cup soy sauce
- 1/4 teaspoon chilli flakes
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Recipe: Fiona Roberts Food
Directions
-
Step 1
For the dipping sauce, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
-
Step 2
Place chopped spinach, chives, spring onion and coriander together in a large mixing bowl, tossing to combine. Add 1/4 cup flour, mixing through with clean hands, until all the greens are lightly dusted in flour.
-
Step 3
In a small mixing bowl, combine remaining flour, water, salt, garlic and ginger, stirring to combine. Pour over the greens, stirring gently to combine, until the greens are well coated.
-
Step 4
Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Add half the batter mixture to the hot pan, spreading evenly with a spatula. Cook for 3–4 minutes each side, until pancakes are crispy and dark golden, adding extra oil if required. Repeat process with remaining batter.
-
Step 5
Place pancake on a clean chopping board and cut into bite sized pieces.
-
Step 6
Serve pancakes with dipping sauce.
Recipe: Fiona Roberts Food
Korean Green Pancakes (Pajeon)
Directions
10 mins to prep
15 mins to cook
-
Step 1
For the dipping sauce, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
-
Step 2
Place chopped spinach, chives, spring onion and coriander together in a large mixing bowl, tossing to combine. Add 1/4 cup flour, mixing through with clean hands, until all the greens are lightly dusted in flour.
-
Step 3
In a small mixing bowl, combine remaining flour, water, salt, garlic and ginger, stirring to combine. Pour over the greens, stirring gently to combine, until the greens are well coated.
-
Step 4
Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Add half the batter mixture to the hot pan, spreading evenly with a spatula. Cook for 3–4 minutes each side, until pancakes are crispy and dark golden, adding extra oil if required. Repeat process with remaining batter.
-
Step 5
Place pancake on a clean chopping board and cut into bite sized pieces.
-
Step 6
Serve pancakes with dipping sauce.
You will need
Serves 2
- 1/2 large bunch English spinach, rinsed and roughly chopped
- 1 bunch garlic chives, rinsed and chopped
- 1/2 bunch spring onion, rinsed and chopped
- 1 bunch coriander, rinsed and chopped
- 1 cup plain flour
- 1 cup cold water
- 1/2 teaspoon salt flakes
- 2 cloves garlic, crushed
- 2 teaspoons finely grated ginger
- 1/4 cup extra virgin olive oil
Dipping sauce
- 1/4 cup soy sauce
- 1/4 teaspoon chilli flakes
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds