Pajeon (Korean Scallion Pancake)

Fast language lesson: jeon means “pancake” in Korean. This time period is related to a wide range of pancakes, from kimchi to kale pancakes. At the moment’s recipe, Pajeon, stands as the premise for a lot of additional layers of the Korean pancake underground; its hottest descendent is Haemul Pajeon, or seafood scallion pancake, which is featured in Paleo Takeout. Whereas the seafood variation is a household favourite, I additionally respect the simplicity and ease of this straightforward Pajeon.

Talking of easy and simple, did you guys hear that Melissa Joulwan is releasing a 3rd cookbook, Properly Fed Weeknights, on November 1st? She simply introduced it yesterday, and I’m tremendous enthusiastic about it – 128 full meals (proteins, veggies, fat, and garnishes) prepared in 45 minutes. I despatched out an electronic mail to my publication listing yesterday morning with extra particulars, which you’ll learn right here (it features a recipe from the e-book, plus a hyperlink to Mel’s free 70-page PDF sampler of the e-book!).

When choosing inexperienced onions, the smaller/thinner the higher. In case you have entry to an Asian market, maintain a watch out for the inexperienced onions you see above, that are typically referred to as Asian inexperienced onions or bunching onions – they’re an ideal steadiness of heft and leafiness.

Pajeon – Korean Scallion Pancake (Gluten-free, Excellent Well being Weight loss program)

  • Servings: 4
  • Time: 20 minutes
  • Problem: Straightforward

Dipping Sauce:
2 tbsp tamari
2 tsp rice vinegar
1 spicy crimson pepper, sliced
1 inexperienced onion, sliced
1 clove garlic, minced
1/2 tsp toasted sesame oil
1/2 tsp Gochugaru (Korean crimson pepper powder)
1/2 tsp honey
1/2 tsp sesame seeds

1 cup water
1/2 cup white rice flour
1/2 cup tapioca starch
2 eggs, overwhelmed
1 tsp mirin (or 1/2 tsp rice vinegar)
1 tsp salt
1/2 tsp white pepper

~25 inexperienced onions, trimmed to the size of your skillet (retain the trimmings)
1 crimson bell pepper, sliced, divided

1 tbsp coconut oil

1. Put together the dipping sauce; mix the sauce components in a small bowl and put aside to permit the flavors to marry.

2. Put together the batter; place the batter components in a big mixing bowl and stir to mix. You need the consistency of a skinny pancake batter; add extra water if wanted.

3. Heat the coconut oil in a skillet over medium-high warmth till shimmering, about 30 seconds. Pour about 1/4 of the batter evenly into the pan, then instantly prepare the onions (and trimmings) and half of the bell pepper within the skillet, dealing with in a single path, evenly unfold. Pour the remainder of the batter over the inexperienced onions. Pan-fry till golden, about 3 minutes, then flip and pan-fry till cooked via, about 2 extra minutes.

4. Cool for 5 minutes, then slice into squares. Get pleasure from with buddies and beer (or cider), garnished with bell pepper slices and sesame seeds, served with the dipping sauce.

*** Avoiding rice flour? Merely exchange it with an extra 1/4 cup of tapioca starch.