Photograph of the finished Pajeon

Korea · Bánh xèo hành hải sản Pajeon

Pajeon

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spring onion Spring onion 14.1 oz
  • Photograph of Squid Squid 8.5 oz
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Flour Flour 9.9 oz
  • Photograph of Rice flour Rice flour 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup

Method

  1. 1 Mix wheat flour with rice flour and ice water; the rice flour is what makes the edges of the pastry crispy.
  2. 2 Cut the scallions into pieces the same length as the diameter of the pan, and arrange them parallel to each other in a single layer.
  3. 3 Pour more oil than usual into a very hot pan, then sprinkle flour over the onions.
  4. 4 Sprinkle chopped squid and shrimp on top, then drizzle beaten eggs over it.
  5. 5 Fry for 4 minutes until the bottom is golden and crispy, then flip, press gently, and fry for another 3 minutes. Serve with soy sauce mixed with vinegar.

With an appliance

  • Oven 36 min

    Replace steps 3 to 5: arrange onions, drizzle flour, seafood, and eggs on a greased baking tray, bake on the lower rack at 220 degrees for 13 minutes, rotating the tray at the 7th minute; turn on the bottom heat for the last 2 minutes.

Start cooking