PAJEON RECIPE RECIPES

Steps:

• Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
• In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
• In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
• Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

Steps:

• Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.
• Whisk in ¾ cup plus 1 Tbsp. flour.
• Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
• Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
• Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).
• Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.
• Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
• Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.